Principles

Bound salads are mixtures of foods that are held together, or bound, with a dressing, usually a thick dressing such as mayonnaise.The term bound is used most often for traditional mixtures of cooked protein, starch, and vegetable items with mayonnaise, such as chicken salad, tuna salad, egg salad, and potato salad.

As noted in the discussion of vegetable and starch salads on page 690, there is no exact dividing line between that category and bound salads, so you should keep in mind the guidelines for preparing both kinds of salads when preparing bound salads.

Some of these salads,mainly those made with protein items, are also used as sandwich fillings. Sandwich filling ingredients must usually be chopped fine or cut into small dice to be practical for this use. Plated salads, by contrast, may contain larger cuts if desired. Popular choices for cooked salads are the following:

Chicken

Lobster

Turkey

Eggs

Ham

Potatoes

Tuna

Pastas

Salmon

Rice

Crab

Mixed vegetables

Shrimp

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