TLE 9

These salads should be light and flavorful, not too much vegetable salads are often good choices.

• ACCOMPANIMENT SALAD

• SIDE DISH SALAD

• APPETIZER SALAD

• SEPARATE COURSE SALAD

These salads must be very light without filling.

• Accompaniment Salad

• Side Dish Salad      

• Appetizer Salad

• Separate Course Salad

These salads are usually sweet and may contain items such as fruits, sweetened gelatin, nuts and cream.

• Dessert Salad          

• Side Dish Salad      

• Appetizer Salad

• Separate Course Salad

These salads are usually sweet and may contain items such as fruits, sweetened gelatin, nuts and cream.

• Dessert Salad          

• Side Dish Salad      

• Appetizer Salad

• Separate Course Salad

It stimulates appetite which has fresh, crisp ingredients; tangy flavorful dressing; and attractive, appetizing appearance.

• Accompaniment Salad                   

• Side Dish Salad                  

• Appetizer Salad

• Separate Course Salad

It stimulates appetite which has fresh, crisp ingredients; tangy flavorful dressing; and attractive, appetizing appearance.

• Accompaniment Salad                   

• Side Dish Salad                  

• Appetizer Salad

• Separate Course Salad

These salads must balance and harmonize with the rest of the meal, like any other side dish.

• Accompaniment Salad

• Side Dish Salad                  

• Appetizer Salad

• Separate Course Salad

These salads must balance and harmonize with the rest of the meal, like any other side dish.

• Accompaniment Salad

• Side Dish Salad                  

• Appetizer Salad

• Separate Course Salad

These salads are salads whose main ingredients are vegetables other than lettuce or other leafy greens.

• Vegetable Salad      

• Bound Salad

• Fruit Salad

• Pasta Salad

It is made by arranging two or more elements attractively on a plate. The components are arranged on the plate rather than being mixed together.

• Vegetable Salad      

• Bound Salad

• Composed Salad

• Pasta Salad