Guidelines For Making Salad

Certain Guidelines should be followed for making perfect salad. Without these guidelines our salad quality suffers. Some guidelines to be followed are :-

• Our greens used in salad should be considered completely dry no matter what kind of greens are we using. 

• We should always cut greens into bite size particles.

• A good salad always have dressings so it is a priority that should be added to salad

• Dressing should not be used in excessive amount ,it should be lightly drizzle. Drowning of ingredients in salad should be avoided

• We have to keep our salad as simple as possible. 

• Similarly, we have to cut our ingredients neatly and make good balance of colour.

• We should use fresh ingredients in salad 

• Mix greens well with ingredients in salad

• Add dressing just before serving . If we add dressing prior , salad will wilt

• Salad should be well garnished and should be eye appealing

• The green used in salad should be crispy and wash throughly

• It should be kept chilled but not frozen/ice cold

• Ingredients to be used should be used with planning and food items should be recognizable 

• Meat items served should be warm to avoid risk of food poisoning

• We should portion salad in proper bowl without overcrowding and keeping it off from the rim by placing neatly in plate

Remember, don't make food items complex. The simpler you made the good it will be. It should have natural flavour and should retain vitamin , Minerals. Simplicity is the key!!