Course: WVA 104 Sauces, Condiments & Dressings

Cooking Laboratory Exercise

Types of Salads and Salad Dressings

Salads and salad dressings, as we have read in previous lessons are numerous in type, flavor profile, structure, composition, and can be prepared in enumerable ways. How salads are prepared and served can contribute to your overall creativity and your operational bottom line.
Types of salads are as follows:
- Appetizer salads, light salads to stimulate the appetite as the first course of the meal.
- Side salads, to accompany the main course as a side dish.
- Main course salads, usually containing a portion of heartier fare, such as chicken breast or slices of beef.
- Palate-cleansing salads, to settle the stomach after the main course.
- Dessert salads, sweet versions often containing fruit, gelatin and/or whipped cream.

Salad dressings are essentially sauces for salads and there are just as many salad dressings as salads themselves.

Types of salad dressings are as follows:

- Vinaigrette
- Mayonnaise
- Mayonnaise-Based Dressings
- Emulsified Dressings

In lecture, the instructor will discuss and review equipment needs, recipes, proper sanitation, processes and procedures prior to the cooking laboratory. In the cooking laboratory, students will prepare a variety of foods based on local food sourcing, sustainability, and seasonality. In the laboratory, students are asked to consider how the production and preparation of salads and salad dressings contribute to overall operational expense while consider factors of plate size, waste, and food mileage costs. In today’s class, students will prepare a variety of salads and dressings based on sustainability and seasonality.

Please download the Unit 8 Recipes and prepare yourself for the in-class lab.

Click on the item below to download Unit 8 Recipes document
- Unit 8 Recipes.doc (41.47 KB)