Culinary Arts II students have been learning about salads and vinaigrettes.  They practiced making an original vinaigrette using a 3:1 ratio of oil to vinegar and adding a variety of emulsifiers like mustard and honey.  They also made a variety of salads including the classic Olive Garden salad, creamy grape salad, Caribbean jerk chicken salad, antipasto pasta salad, potato salad, and Caesar salad with homemade croutons.