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OVER 125 SALAD RECIPES AND 0VER 20 DERSSING RECIPES
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Salad is an Excellent staple for anyone's diet, before a meal or as a meal, Be creative WOW your friends and family, create your own Salads by mixing and matching new ideas and do the same with Salad Dressings. This eBook is amazing! I was surprised with it's detail. You will not be disappointed.
Content:
• Salads
• Salads In The Diet
• Composition Of Salads
• Salad Dressings
• Salad Making
• Serving Salads
• Varieties Of Salads And Their Preparation
• Various Salad Dressings And Preparations
SALADS
So much variety exists among salads that it is somewhat difficult to give a comprehensive definition of this class of foods. In general, however, They are food mixtures either arranged on a plate or tossed and served with a moist dressing. A dish of green herbs or vegetables, sometimes cooked, and usually chopped or sliced, sometimes mixed with fruit or with cooked and chopped cold meat, fish, etc. They are usually served with a dressing. It can be either hot or cold. The selection of salad ingredients depends upon seasons. Salads are unique. They can either accompany a main course, act as an appetizer, served as an extra party dish, or just plain served alone. A high-protein salad, such as lobster salad, replaces the meat course, whereas, a light salad of vegetables or fruits may be used as an additional course. For the most part, salads take their name from their chief ingredient, as, for instance, chicken salad, tomato salad, pineapple salad, etc. Just what place salads have in the meal depends on the salad itself.
One of the advantages of salads is that the ingredients from which they can be made are large in number. In fact, almost any cooked or raw fruit or vegetable, or any meat, fowl, or fish, whether cooked expressly for this purpose or left over from a previous meal, may be utilized in the making of salads. The composition, as well as the total food value, of salads depends entirely on the ingredients of which they are composed. An understanding of the composition of the ingredients used in salads will enable us to judge fairly accurately whether the salad is low, medium, or high in food value, and whether it is high in protein, fat, or carbohydrate. This matter is important, and should receive consideration from all who prepare this class of food.
Fruits, both canned and raw, are largely used in the making of salads. As with vegetables, almost any combination of them makes a delicious salad when served with the proper dressing. salads that are high in protein have for their basis, or contain, such ingredients as meat,fish, fowl, cheese, eggs, nuts, or dried beans. As far as meats are concerned, they are not used so extensively in salads as are fruits and vegetables.
THIS eBOOK IS DELIVERED TO YOU ON CD IN PDF FORMAT.
Get this eBook for only 4.95 w/free s/h.
Content:
• Salads
• Salads In The Diet
• Composition Of Salads
• Salad Dressings
• Salad Making
• Serving Salads
• Varieties Of Salads And Their Preparation
• Various Salad Dressings And Preparations
SALADS
So much variety exists among salads that it is somewhat difficult to give a comprehensive definition of this class of foods. In general, however, They are food mixtures either arranged on a plate or tossed and served with a moist dressing. A dish of green herbs or vegetables, sometimes cooked, and usually chopped or sliced, sometimes mixed with fruit or with cooked and chopped cold meat, fish, etc. They are usually served with a dressing. It can be either hot or cold. The selection of salad ingredients depends upon seasons. Salads are unique. They can either accompany a main course, act as an appetizer, served as an extra party dish, or just plain served alone. A high-protein salad, such as lobster salad, replaces the meat course, whereas, a light salad of vegetables or fruits may be used as an additional course. For the most part, salads take their name from their chief ingredient, as, for instance, chicken salad, tomato salad, pineapple salad, etc. Just what place salads have in the meal depends on the salad itself.
One of the advantages of salads is that the ingredients from which they can be made are large in number. In fact, almost any cooked or raw fruit or vegetable, or any meat, fowl, or fish, whether cooked expressly for this purpose or left over from a previous meal, may be utilized in the making of salads. The composition, as well as the total food value, of salads depends entirely on the ingredients of which they are composed. An understanding of the composition of the ingredients used in salads will enable us to judge fairly accurately whether the salad is low, medium, or high in food value, and whether it is high in protein, fat, or carbohydrate. This matter is important, and should receive consideration from all who prepare this class of food.
Fruits, both canned and raw, are largely used in the making of salads. As with vegetables, almost any combination of them makes a delicious salad when served with the proper dressing. salads that are high in protein have for their basis, or contain, such ingredients as meat,fish, fowl, cheese, eggs, nuts, or dried beans. As far as meats are concerned, they are not used so extensively in salads as are fruits and vegetables.
THIS eBOOK IS DELIVERED TO YOU ON CD IN PDF FORMAT.
Get this eBook for only 4.95 w/free s/h.
