Salads and Dressing

3. Classification of Salads

1.      1. Uncooked salads 

Fresh salads make use of ingredients that are not cooked. In its simplest form, the green salad (otherwise known as a French salad) is a mix of raw, green vegetables – like lettuce, cucumber and herbs. In instances where other ingredients – like tomatoes, onions, carrots and red peppers - are added, the salad becomes known as a mixed salad. Other types of salads include the Greek salad (with onions, olives and feta cheese), the Caesar salad (with Caesar salad dressing and croutons), the Nicoise salad (with tuna, hard-boiled egg, olives and anchovies) and the Waldorf salad (with apples, celery, grapes, walnuts and mayonnaise).

2.       2. Cooked salads 

Many salads substitute lettuce and other raw greens for cooked starches (like pasta, potatoes or rice). After the main starch ingredient has been cooked, it is left to cool down before adding other salad ingredients (like tomatoes and so on). Most cooked salads are served with a dressing for extra flavour and richness.

3.      3. Moulded salads 

Moulded salads are salads that are prepared by mixing meats, fruits, vegetables and/or creamy cheeses before setting them in gelatin. They take the shape of the bowl in which they are set, usually resulting in a pretty formation. Moulded salads are also known as jello salads, gelatin salads or congealed salads.