What are the 5 basic types of salads?

The five basic salad types are: Green salads – Typically made with leafy greens like lettuce or spinach Fruit salads – A mix of fresh or canned fruits Pasta salads – Cooked pasta with vegetables, cheese, or protein Grain salads – Made from grains like quinoa, rice, or bulgur Bound salads – Held together with a thick dressing (like potato or chicken salad) Ribbon salads often fall under the green or raw vegetable salad category, offering a fresh twist without traditional leafy bases.

What vegetables can you ribbon?

Many vegetables work beautifully in ribbon salads . The best choices are firm and long enough to slice easily: Zucchini Cucumber Carrots Beets Radishes Yellow squash Asparagus (thinly peeled) For soft, watery vegetables like tomatoes, ribboning isn’t ideal. Stick to firm textures for clean, curlable strips.

What are 5 common garnishes that can be used with salads?

Popular garnishes for ribbon salads and other salad types include: Crumbled cheese (feta, goat, or blue) Toasted nuts or seeds Fresh herbs like basil or mint Dried fruits like cranberries or raisins Crunchy toppings like croutons or crispy chickpeas These garnishes add both visual appeal and a mix of textures, making ribbon salads more satisfying.

What is the purple stuff they put in salads?

The “purple stuff” in many salads is typically: Red cabbage – Adds crunch and color, often used raw in slaws or ribbons Radicchio – A slightly bitter leafy green Beet ribbons – Thinly sliced raw or roasted beets Pickled red onions – Bright pink-purple in color, adds tanginess All of these can be used in ribbon salads for color contrast, added flavor, and nutritional benefits.

Ribbon Salads – The Best 9 Fresh & Healthy Ideas You’ll Love

Description

All you need is a vegetable peeler to make this Summer Vegetable “Ribbon” Salad recipe, which is just as delicious as it is beautiful.

Ingredients

Scale

1 zucchini, ends cut off
1 yellow squash, ends cut off
1 small bunch asparagus, tough ends removed
2 large carrots, peeled and ends cut off
1/4 cup extra-virgin olive oil
2 Tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 ounces shaved Pecorino Romano or Parmesan, for garnishUsing a vegetable peeler or mandoline, shave the zucchini, squash, and carrots into long thin strips (“ribbons”).

Instructions

Using a vegetable peeler or mandoline, shave the zucchini, squash, and carrots into long thin strips (“ribbons”). Thinly slice the asparagus on a diagonal.
Fill a small saucepan with water, and bring a boil over high heat. Carefully add in the sliced asparagus, and boil for 1-2 minutes, until the asparagus turns bright green. Using a slotted spoon, remove the asparagus and immediately place in a bowl of ice water to stop the cooking process. Let sit for a minute, then drain the water, and toss the asparagus with the zucchini, squash and carrots in a large bowl.
In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir to combine and drizzle over the vegetables. Toss to coat. Garnish with the pecorino or parmesan shavings. Serve.

Prep Time: 10 minutes
Cook Time: 5 minutes

Keywords: Yellow squash, asparagus, olive oil, lemon juice, pecorino