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2. not overcook food, overcooking will destroy the colour and its vitamins and minerals.
3. it clean and crispy, this is done by washing greens in large quantities of water and drain well. Remove the green from the water and not vice-versa so as to allow the dirt to settle to the bottom of the container and not back to the greens.
4. keep salad neatly placed inside the rim of the plate
10. food Combinations, pineapples and coconut go well with chicken but are not compatible with tuna. Choose combination with care
11. tempting to the palate, This is particularly important to appetizer salads. If prepared and presented properly, it would truly be stimulating to the appetite.

1. of Harmony, contrast in colors for your garnishing can accentuate the appearance of the salad.
3. foods properly chilled, this does not mean ice-cold. Just as fine wine has much of its flavour when served too cold, so do salads.
5. the basis of real beauty in salads. Don't overdo by being too elaborate or by over garnishing. Remember the rule K-I-S (KEEP IT SIMPLE)
6. should be identifiable, Taste of the food that you are using should be identifiable when you taste the salad. In many instances, the dressing dominates the taste.
7. Appeal, should be attractive, appetizing and tasteful in appearance
8. of Ingredients, the quality of the salad can be no better than its ingredients. Quality focuses on freshness, not only in purchasing but also in preparation.
9. hot foods hot, cold foods cold, cold salads should therefore be served in cold plates.
11. should be properly drained, water or excess juices will weaken the dressings and will make your salads look sloppy. Drain all the ingredients well.