By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
Complex side salads: used as side dishes
Bound protein salads: used at center of plate or as sandwich fillings
Complete salads (vegetable, starch, protein): used as appetizers or entrées, depending on size
Fruit salads: used as breakfast, brunch items
Salads consisting of vegetables, legumes, grains, or starches that are typically served as accompaniments are referred to here as complex side salads. Coleslaw, potato salad, and three-bean salad are typical complex side salads. Salads composed primarily of diced meat, poultry, or seafood mixed with a thick dressing are traditionally served center of plate on a bed of lettuce with garnishes. We call these preparations bound protein salads. They can also be used as sandwich fillings. Chicken salad, ham salad, and egg salad are good examples.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement