1. Cooked ingredients must be thoroughly cooled before being mixed with mayonnaise, and the completed salad mixture must be kept chilled at all times. Mayonnaise-type salads are ideal breeding grounds for bacteria that cause food poisoning.
2. Bound salads are good ways to use leftovers such as chicken, meat, or fish, but the ingredient must have been handled according to the rules of good sanitation and food handling. The product will not be cooked again to destroy any bacteria that might grow in the salad and cause illness.
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3. Potatoes for salads should be cooked whole, then peeled and cut, in order to preserve nutrients.
4. Except in the case of sandwich fillings, don’t cut ingredients too small, or the final product will be like mush or paste, with no textural interest.
5. Crisp vegetables are usually added for texture. Celery is the most popular, but other choices are green peppers, carrots, chopped pickles, onions, water chestnuts, and apples. Be sure the flavors go together, however.
6. Bland main ingredients, such as potatoes and some seafoods, may be marinated in a seasoned liquid such as vinaigrette before being mixed with the mayonnaise and other ingredients. Any marinade not absorbed should be drained first to avoid thinning the mayonnaise.
7. Fold in thick dressings gently to avoid crushing or breaking the main ingredients.
8. Bound salads are usually portioned with a scoop. This has two advantages: (a) It provides portion control. (b) It gives height and shape to the salad.
9. For plated salads, serve on a base of greens, and choose attractive, colorful garnishes when appropriate. A scoop of potato or chicken salad looks pale and uninteresting when plated without a base or garnish.
Macedoine of Vegetables Mayonnaise
Portions: 25 Portion size: 4 oz (125 g)
Portions: 25 Portion size: 4 oz (125 g)
U.S.
Metric
Ingredients
2 lb
1 kg
Cooked carrots, i4 in. (‘/¿-cm) dice
2 lb
1 kg
Cooked white turnips, i4-in. (‘/¿-cm) dice
1 lb
500 g
Cooked green beans, sliced in î4-in.
(12-cm) pieces
1 lb
500 g
Cooked green peas
1 pt or
500 mL or
Mayonnaise
as needed
as needed
to taste
to taste
Salt
to taste
to taste
White pepper
1. Chill all ingredients before combining.
2. Place vegetables and mayonnaise in a bowl and mix until evenly combined. Use just enough mayonnaise to bind. Season to taste with salt and white pepper.
Procedure
1. Chill all ingredients before combining.
2. Place vegetables and mayonnaise in a bowl and mix until evenly combined. Use just enough mayonnaise to bind. Season to taste with salt and white pepper.
25 25 Lettuce cups
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25 25 Tomato wedges
Per serving:
Calories, 180; Protein, 3 g; Fat, 14 g (68% cal.); Cholesterol, 10 mg; Carbohydrates, 12 g; Fiber, 4 g; Sodium, 150 mg.
3. Place lettuce bases as underliners on cold salad plates.
4. Using a No. 10 scoop, place a mound of salad on each plate. Garnish with 1 tomato wedge.
Chicken or Turkey Salad
Portions: 25 Portion size: 31/! oz (100 g)
US_Metric_Ingredients_ ■ Procedure_
3 lb 1.4 kg Cooked chicken or turkey, L Combine all ingredients in a mixing bowl. Toss gently until
‘/.-in. (Urn) dice thoroughly mixed.
112 lb 700 g Celery, 14-in. (12-cm) dice
1 pt 500 mL Mayonnaise
2 f1 oz 60 mL Lemon juice to taste to taste Salt
to taste to taste White pepper
25 25 Lettuce cups 2. Arrange lettuce as underliners on cold salad plates.
as needed as needed Parsley or watercress 3. Using a No 10 ^^ place a mound of chicken salad on
sprigs each plate. Garnish with parsley or watercress.
4. Hold for service in refrigerator.
Per serving:
Calories, 200; Protein, 15 g; Fat, 22 g (74% cal.); Cholesterol, 60 mg; Carbohydrates, 2 g; Fiber, 1 g; Sodium, 170 mg.
Continue reading here: Guidelines for Making Fruit Salads
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