254 Part 3 Ingredients, Preparation, and Presentation
topped with grilled chicken breast, 16-1.
Extremely popular on lunch menus, these
main course salads may combine hot and
cold elements on the same plate.
Salad Bars
Salads bars or buffets have become a
fixture in American casual dining and fast-
food restaurants. They are popular with
diners because they offer variety, choice, and
custom-salad creations. Restaurant operators
find salad bars attractive because the ingredi-
ents are relatively low cost and the self-serve
format saves labor costs.
The key to a successful salad bar is a
large variety of attractively displayed ingre-
dients, 16-2. Salad bars should be designed
for easy access while still maintaining sani-
tary conditions. Maintaining the proper
temperature of food on display is essential.
Types of Salads
Salads take on many different appear-
ances. However, all salads can be categorized
as one of three main types.
Simple Salads
Simple salad is a term used to classify a
salad of greens and various raw vegetables
such as cucumbers, carrots, tomatoes, and
others. A mixture of ingredients providing
a variety of flavors, colors, and textures is
desirable for simple salads.
Simple salads may be served with any
type of dressing. The dressings can be either
tossed with the salad or served on the side.
Tossing simple salads with dressing too far
in advance will cause the salad, especially
16-1 A chicken Caesar salad is a popular main
course salad.
Salad for Dessert
American diners are accustomed to eating
their salad as an appetizer course, which is
served before the main course of a meal.
However, in Europe, it is typical to serve the
salad after the main course. Historically, salad
has played the role of aiding digestion and,
therefore is served after the main course but
before dessert.
Culture & Culture &
Cuisine Cuisine
16-2 An attractively displayed salad bar appeals to
customers.