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By the end of this lesson, students will be able to identify different types of salads and classify them according to their main ingredients and preparation methods.

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Students will be able to prepare at least three different types of salad dressings (vinaigrette, creamy, and fruit-based) following proper food safety procedures.

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Students will demonstrate understanding of proper salad assembly techniques and ingredient compatibility to create visually appealing and nutritionally balanced salads.

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How do different salad dressings enhance the flavor profile and nutritional value of various salad ingredients, and what role does proper preparation technique play in food safety and presentation?

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Direct instruction on the four main categories of salads: appetizer salads, accompaniment salads, main course salads, and dessert salads. Discussion of their purposes and typical ingredients.

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Teacher demonstration of basic dressing types: oil and vinegar ratios for vinaigrettes (3:1 ratio), emulsification techniques for creamy dressings, and balancing sweet and tart flavors in fruit dressings.

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First things first. I am a huge fan of Elise and am honored to be here on this blog. Elise, thank you!

Some of you know I've just published a book called Ratio: The Simple Codes Behind the Craft of Everyday Cooking. It's all about proportions and how knowing proportions for fundamental techniques liberates you in the kitchen.

Here is a perfect example of a culinary ratio, one that's fairly standard: The 3-to-1 vinaigrette, or 3 parts oil, 1 part vinegar.

Making Your Own Vinaigrette Saves Money

That we are willing to pay three or four dollars for bottled salad dressing when a delicious vinaigrette costs just pennies to make yourself, is an example of just how far away from the kitchen our processed food system has taken us.

What Is the Vinaigrette Ratio?

A ratio is just a baseline. Maybe you prefer a very sharp vinaigrette with just two parts oil. If you use lime juice as your acid, you may need more than 3 parts oil. I think the standard 3-to-1, though, is just right.

In the dressings below, I use extra virgin olive oil. If you want, you could use a more neutral oil. It's all a matter of what flavors you want.

Replace it with a tasty nut oil, and your vinaigrette is transformed again (replace the olive oil with walnut oil in the first recipe here, add some chopped walnuts and a dash of honey for a superlative walnut vinaigrette).

One Oil to Vinegar Ratio, A Thousand Vinaigrettes

Embrace a single ratio, and you will walk away with a thousand vinaigrettes. Here are three examples, all based on mixing two tablespoons of sherry vinegar with six tablespoons of olive oil (for a half cup total), each one building off the other.

The Best Sherry Vinegar

Remember the better your sherry vinegar, the better the vinaigrette (look for those produced in Spain).

Cook Mode (Keep screen awake)

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Memorize This Vinaigrette Formula and Your Salads Will Forever Thank You

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Michael Ruhlman explains how to embrace a simple oil to vinegar ratio that leads to 3 variations of a classic vinaigrette salad dressing.

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Small group activity where students categorize fresh ingredients (leafy greens, vegetables, proteins, garnishes) and discuss their nutritional benefits. Use Padlet to collaboratively create an ingredient database with photos and descriptions.

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Students work in pairs to prepare one type of dressing following teacher-provided recipes. Focus on proper measuring, mixing techniques, and taste testing for balance of flavors.

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Individual students create their own salad using available ingredients, applying principles of color contrast, texture variety, and nutritional balance. Practice proper knife skills and presentation techniques.

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Advanced students research and prepare a salad from a different culture (Mediterranean, Asian, Latin American) and present their findings about traditional ingredients and preparation methods.

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For students needing additional support: simplified recipe cards with step-by-step visual guides for basic vinaigrette and simple green salad preparation.

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Teacher circulates during hands-on activities to observe proper knife handling, ingredient selection, and food safety practices. Use a checklist to note student progress in real-time.

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Students taste and provide feedback on each other's dressings using a structured tasting sheet that evaluates flavor balance, consistency, and appearance.

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Students will be given 30 minutes to prepare one complete salad with homemade dressing of their choice, demonstrating proper techniques, food safety, and presentation skills.

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Quiz covering salad types, dressing ratios, food safety guidelines, and nutritional benefits of common salad ingredients. Include both multiple choice and short answer questions.

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Students share one new technique they learned and one challenge they faced during the lesson. Discuss how these skills connect to healthy eating habits and future culinary endeavors.

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Each student completes a brief written reflection: 'What is the most important factor to consider when pairing a dressing with salad ingredients, and why?' Students can submit responses using Padlet for quick teacher review.

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Students identify how today's salad preparation skills will be useful in upcoming lessons on meal planning and nutrition, making connections to broader culinary arts concepts.

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Interview a family member about a traditional salad or dressing recipe from your family or culture. Write down the recipe and bring to class to share next lesson.

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Using online nutrition calculators, analyze the nutritional content of the salad you created in class. Create a brief report comparing the nutritional benefits of your ingredients.

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Whip up a custom nutrition label and start making healthier choices! It's as simple as:

Editing Your Recipe

You can edit your recipe at any point.

Editing ingredients: Hit the pencil icon next to the ingredient name if you'd like to edit or delete individual ingredients. To add new ingredients, hit "+Add Ingredient."

Servings: Choose the number you'd like from the "Number of Servings" dropdown.

Starting over: Choose "Analyze New Recipe" or "Start Over." Note that these options will delete the current information, so if you want to save your current analysis make sure to grab the embed code!

Saving and Embedding the Nutrition Label

You can easily save the nutrition label by saving the provided embed code. Once you've finalized your ingredients and servings click or tap "embed this label," located under the nutrition label, to generate a code that you can insert into your blog or save to reference later.

Making the Most of the Recipe Nutrition Analyzer

The nutrition facts label is useful if you're tracking calories or just want to be more informed about your diet, but this recipe calculator is also helpful for making smarter food decisions.

Here are a few tips for how to make the most of it.

Ingredient swaps: Take a look at the calorie breakdown for individual ingredients if you'd like to adjust the calorie content of your recipe. Knowing where the calories are coming from can help you pinpoint specific ingredients to swap out or adjust quantities for.

Ingredient comparisons: How much of a difference will using whole milk versus low-fat milk make? Analyze a recipe with one ingredient, then edit it to use the second and compare the nutrition facts.

Recipe comparisons: Analyze multiple recipes and compare the nutrition labels to help you decide which is better for your diet and specific nutritional needs.

Troubleshooting Errors With the Recipe Analyzer

You might see an error message pop up once you analyze your recipe. Here are a few common ones and how to fix them:

Ingredient not recognized, please try editing: click or tap the ingredient for a dropdown of options to choose from. When you choose the correct one, hit "update."

Measurement not recognized, please try editing: click or tap the pencil icon next to the ingredient name. Choose a measurement from the dropdown, then hit "update." You can also easily convert the measurement with a unit converter if needed, to match the listings available.

Please make sure that you are using the most up-to-date version of your web browser in order to avoid potential errors. This recipe analyzer is not compatible with Internet Explorer.

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This recipe nutrition calculator will analyze the calorie and nutrition facts for any recipe. Simply enter the ingredients and serving size to get started.

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Research what salad ingredients are currently in season in the Philippines. Create a list of 10 seasonal items and explain why using seasonal ingredients is beneficial for cooking and nutrition.

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At home, try making one new salad dressing using ingredients available in your kitchen. Document the recipe and results, noting what worked well and what you might change next time.