Without knowing specifics on the salad or appetizers or the time frames involved, I would hazard a guess and say both should be kept refrigerated until served. If the appetizers are to be served hot, they should be heated just prior to serving. If the appetizers have been prepped days before consumption, then freezing might be considered. Most salads that I'm familiar with would not take to being frozen and don't have much of a storage shelf life.
Salads and cold appetizers are generally served from a salad bar.
Spinach,squash,sweet potatoes, and salad
You can buy cheap appetizers at discount stores such as Sam's Club and Costco. You can also check you local grocery store or a grocery store chain like Price Chopper for cheap appetizers.
They mostly ate olives as a starter......but also had chickpeas and lentils mixed in a salad aswell
appetizers, chicken, mash potatoes & gravy, green beans, corn, salad and desert..cake or pie
When serving foods in restaurant, you should first serve the appetizers. Next comes the salad, entree and finally, the dessert.
You can make a variety of dishes with mozzarella balls, such as caprese salad, pizza, pasta dishes, and appetizers like skewers or bruschetta.
There are actually 5 classifications of appetizers. They are deep fried appetizers, steamed appetizers, canapes appetizers, grilled and fresh fruit appetizers.
The easiest appetizers are: -salad -tostitoes and salsa -mozarella sticks and dip -jalepineo hoppers -sausage rolls -crackers and cheese with small meat cuts -veg and dip (sour cream and dip mix from local grocery store)
There are actually 5 classifications of appetizers. They are deep fried appetizers, steamed appetizers, canapes appetizers, grilled and fresh fruit appetizers.
Grocery store freezer section, usually near where appetizers are.
A salad cook is often referred to as a "salad chef" or "garde manger," which is a culinary term for a chef responsible for cold dishes, including salads, appetizers, and charcuterie. In some kitchens, they may also be called a "salad station cook" or simply "line cook" if their focus is primarily on preparing salads as part of the broader kitchen team.