Different kinds of salads

Food has evolved in many ways, coming from different cultures and nations. Whether it is an incorporation or innovation of an original food recipe or invention of new flavors, the evolution has brought out unique food items to the table and to the palette. One of the fastest evolving food items are salads. Every year, there seems to be more recipes that differ in ingredients, texture, flavor, appearance and aroma. However, these salads can be classified into different categories so the choices can be narrowed down accurately. The basic categories of salads include green, vegetable, bound, dessert, fruit and entrée. There are a total of six categories for these salads.

The majority of people are already familiar with vegetable and green salads. Green salads are composed of herbs and spices and dressings while vegetable salads are brought with only vegetables like tomatoes and string beans. Sometimes these two categories are confused together because of the similarity of the ingredients. Fruit salads are composed of fruits like apple, pineapple, berries, etc. This type of salad is usually sweetened or dresses with cream and sugar. Dessert salads are often brought with whipped cream with toppings or flavored gelatin. Caesar, Cobb and Chef Salad are entrée salads and are often served in expensive restaurants. The bound salads are added with thick sauce like macaroni salad, chicken salad and potato salad. Moreover, common salads include fruit, desserts, bound and green.

The choice of salads in every meal or gathering is vital in setting the mood and the theme of an event. You can prepare your salad in a way that compliments the event, as well as the rest of the food on the table. The green salad is superb as a side dish and compliments most of main courses. However, green salads can sometimes become the main course. Three-bean salad is a vegetable salad and accompanies other salads without the addition of lettuce.

Dessert salads are very popular in the northern Midwest and have become an art for the people. Its preparation has become a norm and several recipes include Cookie salads, Snickers salad and other comparable salads. The dessert salads are very trendy in potlucks, parties and other similar large or small gatherings. Entrée salads often include meat such as steak and chicken. Thus, they are mostly served as a complete meal. The greens and the meat are mixed altogether and seldom served in the evening for dinner.

In addition, pasta salads are considered as bound salads and can take many different forms. Famous flavors come with Asian and Italian dressings. Because of this, many salads fall in between these categories. Pasta salads have been labeled as versatile, which can be served as an appetizer, main course or even dessert. Pastas are also easy to prepare and easy to carry for gatherings and parties.

The wide variety of salads has made choosing a complicated task. However, the availability of ingredients should serve a limit in the preparation of salads. Being able to learn the different kinds of salads can be very crucial in the choice of main dishes and desserts. Make sure that these recipes compliment each other very well.

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Medical References

Henry-Vitrac C, Ibarra A, Roller M, et al. Contribution of Chlorogenic Acids to the Inhibition of Human Hepatic Glucose-6-phosphatase Activity in Vitro by Svetol, a Standardized Decaffeinated Green Coffee Extract. Journal of Agricultural and Food Chemistry, 2010; 58: 4141-4144. 270% more than in regular coffee beans.

Thom E. The Effect of Chlorogenic Acid Enriched Coffee on Glucose Absorption in Healthy Volunteers and Its Effect on Body Mass When Used Long-Term in Overweight and Obese People. The Journal of International Medical Research, 2007; 35: 900-908.

Chatterjee A, Fernandez C, Khandalavala B, et al. Efficacy of a Natural Weight Management Herbal Formulation in Obese Human Subjects. 51st Annual Meeting, American College of Nutrition, New York, NY Oct 7-9, 2010. Abstract 53, 29(5): 518.

Dellalibera O, Lemaire B, Lafay S. Svetol, Green Coffee Extract, Induces Weight Loss and Increases the Lean to Fat Mass Ratio in Volunteers with Overweight Problem. Phytotherapie, 2006; 4: 1-4.

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