|
Salads add colour and texture and make the meal attractive besides providing fibre and nutrients like minerals and vitamins.
Salads can be had as a snack, a side dish, an accompaniment to a meal or even as the main dish.
Tomatoes, lettuce, onions, cucumber, cabbage, red cabbage, carrot, capsicum, radish and boiled or sprouted pulses and fruits like apple, pineapple, pomegranate are generally used. Vegetables can be sliced or gated or cut into flowers or cubes. Addition of salt and pepper improve the taste. Salads can be raw or cooked.
Salad dressings can be used to liven up the taste of a salad. Common dressings include lemon juice, vinegar, beaten curd, salad oil or mayonnaise.
Salads are garnished with coriander leaves, dry fruits or nuts.
Points to be remembered in making salad
- Vegetables should be fresh and good quality.
- Knife should be sharp to cut into desirable shape.
- Wash the vegetable thoroughly in running water so that the dirt as well as the chemicals or fertilisers are washed away.
- Serve the salad immediately after preparing it.
- Presentation is an important aspect of salad making.
- Salad ingredients are handled as little as possible.
- Crispness of vegetables like cucumber can be achieved by soaking for short time in ice water. Unpeeled cucumbers add considerable colour interest to salads.
|
Participants