Using a spatula provide portion control and gives height and shape to salads.

Cooked ingredients should be cooled before adding to thick dressing like  mayonnaise

Drain canned fruits well before including them in the salad, or the salad  will be watery and sloppy.

Unflavored gelatin is stirred into boiling water.

Some fruits discolor when cut and should be dipped into an acid like tart fruit juice

Too much gelatin results to a  rubbery product; too little will not hold its shape.

Use closed plates when serving Green salad

Dressings for green salad can be added 4hrs.before serving time.

Use the right amount of gelatin for its volume.