GREEN SALAD

Greek salad
This is an incredibly good Greek
salad recipe, nice and tangy and even
better in the summer when you use
fresh vegetables.

VEGETABLE , GRAIN , LEGUMES , AND

PASTA SALADS

Vegetable Grain Salad

Grains, legumes, or pasta can be
found in nearly every menu. They provide
vitamins, minerals, complex
carbohydrates (starch and dietary fiber),
and other substances that are important
to good health. To keep the fat content
low in recipes with grains, legumes, or
pasta, add only small amounts of higher
fat ingredients.
 GREEK SALAD
Ingredients
 1 head romaine lettuce- rinsed, dried and

chopped

 1 red onion, thinly sliced

 1 (6 ounce) can pitted black olives

 1 green bell pepper, chopped

 1 red bell pepper, chopped

 2 large tomatoes, chopped

 1 cucumber, sliced

 1 cup crumbled feta cheese

 6 tablespoons olive oil

 1 teaspoon dried oregano

  1 lemon, juiced

 ground black pepper to taste

Directions
1. In a large salad bowl, combine the Romaine,
onion, olives, bell peppers, tomatoes,
cucumber and cheese.

2. Whisk together the olive oil, oregano, lemon

juice and black pepper. Pour dressing over
salad, toss and serve.

VEGETABLE GRAIN SALAD

Ingredients
 150g edamame (soya) beans

 250g cooked, mixed grains (we used a pouch of Merchant

Gourmet Quinoa, lentils and wheatberries)

 250g tomatoes, sliced

 250g cooked baby beetroot, cut into wedges

 25g toasted peanuts, chopped

 fresh mint, to serve

 For The Dressing:

 1tbsp sesame oil

 1tbsp olive oil

 1tsp rice vinegar

 1tsp soy sauce

Method
 Blanch the edamame beans in boiling water for 2 minutes then
refresh under cold running water.

 Put the grains in a large bowl. Mix the dressing ingredients

together and stir through the grains.

 Add the remaining ingredients and serve

BOUND SALAD
Chunky Chicken Salad
Chicken became one of the famous white
meat of every household and it's generally
considered healthy in contrast with red meat.
This easy, quick, refreshing yummy Chicken
Salad is also good for those who are in diet
and having weight problems.
 FRUIT SALAD
LOW FODMAP FRUIT SALAD WITH
GINGER LIME SYRUP
This Low Fodmap Fruit Salad with
Ginger Lime Syrup is exceptional: refreshing
and delicious. Eating fruit when following the
Low Fodmap diet can be tricky. Make sure you
keep the portion size to 1 cup of fruit salad and
use only 1 tablespoon of ginger lime syrup per
serve to avoid any issues.

Chunky Chicken Salad

INGREDIENTS

 1 1⁄2 – 2 cups chicken breasts, cooked and cubed

into 3/4 inch pieces (see note)

 1
⁄8 cup onion, chopped small

 1
⁄8 cup celery, chopped small,optional

 1 tablespoon sweet pickle relish

  3 -4 tablespoonsmayonnaise (I use Hellmann's
Light)

 paprika

 salt and pepper, to taste

DIRECTIONS

 In a medium bowl, combine mayo, onions, relish

and 2 dashes or so of paprika.

 Add chicken and fold into mayo mixture until

well combined.

 Taste and then add salt and pepper as needed.

 Chill well and serve over lettuce or on your

favorite bread.

 Note: I microwave 2 boneless chicken breast

halves sprinkled with salt, pepper, Italian seasoning,
garlic powder and onion powder for 5- 6 minutes for
this salad.

 If you are using left-over chicken, you may need

to adjust the seasonings in the ingredients list.

LOW FODMAP FRUIT SALAD WITH

GINGER LIME SYRUP
Ingredients

Ginger Lime Syrup (use 1 Tablespoon per serve)

 1 tbsp caster sugar
 1 tbsp water
 ½ tsp fresh ginger grated
 ½ tbsp lime juice

Salad
 ¼ orange sliced and chopped
 ¼ firm banana sliced
 ½ kiwi chopped
 3 strawberries hulled and quartered
 5 blueberries
 3 or 4 mint leaves

Instructions

Syrup
1. Mix all the ingredients in a glass and microwave until the sugar
has melted.
2. Let it cool down, then filter (optional) and keep aside.

Salad
1. Clean and cut all the fruits and put them in a bowl.
2. Dress with the ginger lime syrup, mix well and let it rest for 10-15
minutes in the fridge
3.Add the mint leaves and serve cold.

Composed Bean Salad with Basil

Vinaigrette
Ingredients

 2 cups green beans (about 8 ounces), trimmed

 ½ cup fresh basil, plus 2 tablespoons chopped for garnish

 1 small shallot, quartered

 ¼ cup extra-virgin olive oil

 3 tablespoons red-wine vinegar

 2 teaspoons honey or agave syrup

 2 teaspoons Dijon mustard

 ¼ teaspoon salt

 ½ teaspoon ground pepper

 1 15-ounce can chickpeas (see Tip), rinsed

 1 15-ounce can dark red kidney beans, rinsed

 1 15-ounce can black beans, rinsed

 1 15-ounce can cannellini or navy beans, rinsed

 1 cup halved cherry tomatoes

 ½ cup very thinly sliced radishes

Preparation
1.Steam green beans in a large saucepan fitted with a steamer basket
until crisp-tender, about 4 minutes. Spread them out to cool.
2. Meanwhile, combine ½ cup basil, shallot, oil, vinegar, honey (or
agave), mustard, salt and pepper in a blender. Puree until smooth.

3. Arrange the green beans and remaining ingredients on a platter.

Serve with the dressing. Garnish with the chopped basil, if desired .

COMPOSED SALAD
Composed Bean Salad with Basil
Vinaigrette
Channel your inner food stylist while
arranging the beans and vegetables for this
show-stopping composed bean salad recipe.
Serve at a potluck or for a beautiful salad at
brunch alongside grilled chicken, scallops or
fish.

GELATIN SALAD
7-Layer Gelatin Salad

Jello salad is a "salad" made with

flavored gelatin, fruit, and sometimes
grated carrots or other vegetables. Other
ingredients may include cottage cheese,
cream cheese, marshmallows, nuts, or
pretzels. Jello salads were popular in the
1960s

7-Layer Gelatin Salad

Ingredients
 4-1/2 cups boiling water, divided

 7 packages (3 ounces each) assorted flavored gelatin

 4-1/2 cups cold water, divided

 1 can (12 ounces) evaporated milk, divided

 1 carton (8 ounces) frozen whipped topping, thawed

 Sliced strawberries and kiwifruit, optional

Directions
 In a small bowl, add 3/4 cup boiling water to one gelatin
package; stir 2 minutes to completely dissolve. Stir in
3/4 cup cold water. Pour into a 3-qt. trifle or glass bowl.
Refrigerate until set but not firm, about 40 minutes.
 In a clean bowl, dissolve another gelatin package into
1/2 cup boiling water. Stir in 1/2 cup cold water and 1/2
cup milk. Spoon over the first layer. Refrigerate until set
but not firm.

 Repeat five times, alternating plain and creamy gelatin

layers. Refrigerate each layer until set but not firm
before adding the next layer. Refrigerate, covered,
overnight. Serve with whipped topping and, if desired,
fruit.
CLASSIFICATION

OF
SALAD
BILLY JOE SIBAYAN
( 12- TVL STUDENT )

MRS. FAIDA PALISOC

( ADVISER )

CLASSIFICATION
OF

SALAD

GREEN SALAD
VEGETABLE GRAIN LEGUMES AND
PASTA SALAD
BOUND SALAD
 FRUIT SALAD
COMPOSED SALAD
GELATIN SALAD