Mrs. Fondren's Level 2 Culinary Arts students are learning about salads, dressings, and dips. They participated in a salad green tasting in which they recorded the color and shape of the green as well as the flavor and texture. Greens tasted include bland salad greens like iceburg lettuce, Romaine, and red leaf lettuce. And more bitter salad greens like kale and green cabbage. The students also enjoyed less common greens such as butter lettuce and arugula. Next students prepared several salads including a Roasted Potato Salad with homemade Ranch dressing, Olive Garden Salad, and Jerk Chicken Salad with Zesty Lime Dressing.
