Salads can be among the most colourful, flavourful nutritious and eye-appealing items on the menu. A salad can be served as a meal in itself, or as an accompaniment to other dishes.
By strict definition: salads consist of herbs and edible plants, often combined with a dressing, served cold and eaten raw. Today the term “salad” is used much more broadly. Salads include a vast array of cooked and uncooked foods, mostly served cold, but sometimes warm, usually with dressings and garnishes. Though salads are frequently based on leafy greens, they can also include a wide range of other vegetables, fruits, meats, offal, seafood, eggs, pasta and cheese.
Salads can be offered in every food service situation – breakfast, lunch, dinner & supper. On the menu they may appear as an entrée, an accompaniment, a main course or a dessert.
By strict definition: salads consist of herbs and edible plants, often combined with a dressing, served cold and eaten raw. Today the term “salad” is used much more broadly. Salads include a vast array of cooked and uncooked foods, mostly served cold, but sometimes warm, usually with dressings and garnishes. Though salads are frequently based on leafy greens, they can also include a wide range of other vegetables, fruits, meats, offal, seafood, eggs, pasta and cheese.
Salads can be offered in every food service situation – breakfast, lunch, dinner & supper. On the menu they may appear as an entrée, an accompaniment, a main course or a dessert.
sumber dari: hospitalityguru.hubpages.com/
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