Dressing, A liquid or semi-liquid used to flavor, moisten, or enrich the salad; adds flavor and improves appearance., Garnish, The final touch that provides eye appeal and makes the salad more attractive., Base, The foundation, usually a lettuce leaf or cabbage, placed first on the plate to define placement., Body, The main ingredients like chicken, egg, meat, or protein, serving as the focal point on the base., Cooked Vegetable Salad, Prepared from cooked products like canned, pickled, grilled veggies; often marinated while hot., Vegetable Salad, Uses fresh ingredients washed under cold water; restore crispness with cold water technique., Fruit Salad, Fruits tasted for ripeness; cut to fork size, chilled to preserve texture and color., Pasta Salad, Chilled pasta tossed in oil/vinegar/mayo; avoid overcooking; types include extruded or egg pasta., Seafood Salad, Cooked via dry/moist methods or ceviche; steam clams/oysters/mussels before marinating., Emulsified Dressings, Thick and creamy, often mayonnaise-based; used as a base for other dressings., Oil and Vinegar, Simple temporary emulsion of 3 parts oil to 1 part vinegar; separates after shaking., Vinaigrette, Oil whisked with acidic vinegar; also called Italian dressing., Blue Cheese Dressings, Made with blue cheese, mayo, buttermilk or yogurt, vinegar, onion/garlic powder., Creamy Salad Dressings, Higher calorie; uses mayo, buttermilk, yogurt, or cream; may include feta or parmesan., Variety in colors, Use ingredients of different colors for appeal and nutrients, like red cabbage in green salad., Plan for contrast, Contrast color, flavor, texture, shape using a recipe for attractiveness., Balance flavors, Balance strong/mild, e.g., mild lettuce with grapefruit and red onion., Cut shapes, Cut into cubes, julienne, shreds, wedges., Wash and drain, Wash under cool water, drain thoroughly to remove dirt; dry greens., Permanent emulsion, Mayonnaise, where egg yolk keeps oil and vinegar from separating..
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Salad
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