Salad is any of a wide variety of dishes Instructions for preparing a dish are called recipes. Some dishes, e.g. vanilla ice cream with fudge sauce, rarely have their own recipes , as they are made by simply combining two preparations including: vegetable The noun vegetable usually means an edible plant or part of a plant other than a sweet fruit or seed. This usually means the leaf, stem, or root of a plant salads; salads of pasta Pasta is a generic term for foods made from an unleavened dough of wheat or buckwheat, flour and water, sometimes with other ingredients such as eggs and vegetable extracts. Pastas include noodles in various lengths, widths and shapes, and varieties that are filled with other ingredients like ravioli and tortellini. The word pasta is also used to, legumes A legume in botanical writing is a plant in the family Fabaceae , or a fruit of these specific plants. A legume fruit is a simple dry fruit that develops from a simple carpel and usually dehisces (opens along a seam) on two sides. A common name for this type of fruit is a pod, although "pod" is also applied to a few other fruit types,, eggs, or grains; mixed salads incorporating meat Meat is animal flesh that is used as food. Most often, this means the skeletal muscle and associated fat, but it may also describe other edible tissues such as organs, livers, skin, brains, bone marrow, kidneys, or lungs. The word meat is also used by the meat packing industry in a more restrictive sense—the flesh of mammalian species raised and, poultry Poultry is the category of domesticated birds that people keep for the purpose of collecting their eggs, or killing for their meat and/or feathers. These most typically are members of the superorder Galloanserae , especially the order Galliformes (which includes chickens, quails and turkeys) and the family Anatidae (in order Anseriformes),, or seafood Seafood refers to any sea animal or plant that is served as food and eaten by humans. Seafoods include seawater animals, such as fish and shellfish . By extension, in North America although not generally in the United Kingdom, the term seafood is also applied to similar animals from fresh water and all edible aquatic animals are collectively; and fruit The term has different meanings dependent on context. In non-technical usage, such as food preparation, fruit normally means the fleshy seed-associated structures of certain plants that are sweet and edible in the raw state, such as apples, oranges, grapes, strawberries, juniper berries and bananas. Seed-associated structures that do not fit these salads.^[1] They include a mixture of cold and hot, often including raw vegetables or fruits.

Green salads include leaf lettuce Lettuce is a temperate annual or biennial plant of the daisy family Asteraceae. It is most often grown as a leaf vegetable. In many countries, it is typically eaten cold, raw, in salads, sandwiches, hamburgers, tacos, and in many other dishes. In some places, including China, lettuce is typically eaten cooked and use of the stem is as important as and leafy vegetables with a sauce In cooking, a sauce is liquid or sometimes semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. Sauce is a French word taken from the Latin salsus, meaning salted. Sauces need a liquid component, but some sauces may contain more or dressing Salad is any of a wide variety of dishes including: green salads; vegetable salads; salads of pasta, legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads. They include a mixture of cold and hot, often including raw vegetables and/or fruits. Other salads are based on pasta, noodles A noodle is a type of food with a thin and elongated shape made from unleavened dough that is cooked in a boiling liquid. Depending upon the type, noodles may be dried or refrigerated before cooking. The word derives from the German Nudel and may be related to the Latin word nodus (knot).[citation needed], or gelatin Gelatin is a translucent, colorless, brittle (when dry), nearly tasteless solid substance, derived from the collagen inside animals' skin and bones. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin. Most salads are traditionally served cold, although some, such as south German potato salad Potato salad is a dish made from potatoes, the versions of which vary throughout different regions and countries of the world. Although called a salad, it is generally considered a side dish, as it generally accompanies the main course, are served warm.

Green salads including leaf lettuces are generally served with a dressing, as well as various garnishes Garnish is a substance used as an embellishment or decoration on a prepared food dish or drink item. In some cases, it may give added or contrasting flavor, but a typical garnish is used to augment the visual impact of the plate, not just enhance the flavor. This is in contrast to a condiment which is primarily a flavor added to another food item such as nuts Nut is a hard shelled fruit of some plants that has an indehiscent seed. While a wide variety of dried seeds and fruits are called nuts in English, only a certain number of them are considered by biologists to be true nuts. Nuts are an important source of nutrients for both humans and wildlife or croutons A crouton is a small piece of sautéed or rebaked bread, often cubed and seasoned, that is used to add texture and flavor to salads, notably the Caesar salad, as an accompaniment to soups, or eaten as a snack food. The word crouton is derived from the French croûton, itself derived from croûte, meaning "crust", and sometimes with the addition of meat Meat is animal flesh that is used as food. Most often, this means the skeletal muscle and associated fat, but it may also describe other edible tissues such as organs, livers, skin, brains, bone marrow, kidneys, or lungs. The word meat is also used by the meat packing industry in a more restrictive sense—the flesh of mammalian species raised and, fish A fish is any aquatic vertebrate animal that is covered with scales, and equipped with two sets of paired fins and several unpaired fins. Most fish are "cold-blooded", or ectothermic, allowing their body temperatures to vary as ambient temperatures change. Fish are abundant in most bodies of water. They can be found in nearly all aquatic, pasta Pasta is a generic term for foods made from an unleavened dough of wheat or buckwheat, flour and water, sometimes with other ingredients such as eggs and vegetable extracts. Pastas include noodles in various lengths, widths and shapes, and varieties that are filled with other ingredients like ravioli and tortellini. The word pasta is also used to, cheese Cheese consists of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. It is produced by coagulation of the milk protein casein. Typically, the milk is acidified and addition of the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout, eggs An egg is a spheroid or ovoid shaped cell laid by females of many different species, including birds, reptiles, amphibians, and fish. Eggs have been eaten by mankind for millennia. Bird eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes, or whole grains Whole grains are cereal grains that contain germ, endosperm, and bran, in contrast to refined grains, which retain only the endosperm. Wholegrains can generally be sprouted while refined grains generally will not sprout. Wholemeal products are made from wholegrain flour. Grains are a natural source of growth like seeds. Grains are also a source of.

Salads may be served at any point during a meal Meals occur primarily at homes, restaurants, and cafeterias, but may occur anywhere. Regular meals occur on a daily basis, typically several times a day. Special meals are usually held in conjunction with such occasions as birthdays, weddings, anniversaries, and holidays. They may be:

• Appetizer Hors d'œuvre (pronounced /ɔrˈdɜvr/; French: [ɔʁˈdœvʁ] , literally "apart from the main work") or appetizers are food items served before the main courses of a meal. The French (singular and plural) is hors d'œuvre; in English, the œ ligature is usually replaced by the 2-letter sequence "oe" with the plural often salads, light salads to stimulate the appetite The appetite is the desire to eat food, felt as hunger. Appetite exists in all higher life-forms, and serves to regulate adequate energy intake to maintain metabolic needs. It is regulated by a close interplay between the digestive tract, adipose tissue and the brain. Decreased desire to eat is termed anorexia, while polyphagia is increased eating as the first For Inspiration and Recognition of Science and Technology is an organization founded by inventor Dean Kamen and Professor Woodie Flowers in 1989 to develop ways to inspire students in engineering and technology fields. The organization is the foundation for the FIRST Robotics Competition, FIRST LEGO League, Junior FIRST LEGO League, and FIRST Tech course of the meal.
• Side salads, to accompany the entrée An entrée is one of several savoury courses in a Western-style formal meal service, specifically a smaller course that precedes the main course. Usage may differ in North America where the disappearance in the early 20th century of a large communal main course such as a roast as a standard part of the meal has led to the term being used to as a side dish A side dish, sometimes referred to as a side order or simply a side, is a food item that accompanies the entrée or main course at a meal.
• Entrée salads, served as the main dish, usually containing a portion of protein Proteins are organic compounds made of amino acids arranged in a linear chain and folded into a globular form. The amino acids in a polymer are joined together by the peptide bonds between the carboxyl and amino groups of adjacent amino acid residues. The sequence of amino acids in a protein is defined by the sequence of a gene, which is encoded, such as chicken breast or slices of beef Beef is the culinary name for meat from bovines, especially domestic cattle . Beef is one of the principal meats used in the cuisine of Middle east, Australia, Argentina, Europe and America, and is also important in Africa, East Asia, and Southeast Asia. Beef is considered a taboo food in some cultures: especially in Indian culture and thence.
• Palate-cleansing salads, to settle the stomach In some animals, including vertebrates, echinoderms, insects and molluscs, the stomach is a muscular, hollow, dilated part of the alimentary canal which functions as the primary organ of the digestive tract. It is involved in the second phase of digestion, following mastication (chewing). The stomach is located between the esophagus and the small after the main course.
• Dessert In Western culture dessert is a course that typically comes at the end of a meal, usually consisting of sweet food. The word comes from the French language as dessert and this from Old French desservir, "to clear the table" and "to serve." Common desserts include cakes, cookies, pastries, ice cream, pie, and candies. Fruit may salads, sweet versions usually containing gelatin Gelatin is a translucent, colorless, brittle (when dry), nearly tasteless solid substance, derived from the collagen inside animals' skin and bones. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin or whipped cream The term "whipped cream" refers to cream that has been beaten until it is light and fluffy, as by whipping with a mixer, whisk, or fork.

Etymology

The word "salad" comes from the French French is a Romance language spoken as a first language by about 136 million people worldwide. Around 190 million people speak French as a second language, and an additional 200 million speak it as an acquired foreign language. French speaking communities are present in 57 countries and territories. Most native speakers of the language live in salade of the same meaning, from the Latin Latin or sometimes Roman is an Italic language originally spoken in Latium and Ancient Rome. Although often considered a dead language, in view of the fact that it has no native speakers, a small number of scholars can fluently speak it and it continues to be taught in schools and universities and has been, and currently is, used in the process of salata (salty), from sal (salt). (Other salt-related words include sauce In cooking, a sauce is liquid or sometimes semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. Sauce is a French word taken from the Latin salsus, meaning salted. Sauces need a liquid component, but some sauces may contain more, salsa Salsa may refer to any type of sauce. In American English, it usually refers to the spicy, often tomato based, hot sauces typical of Hispanic cuisine, particularly those used as dips.[citation needed] In British English, the word typically refers to salsa cruda, which is common in Mexican, Spanish and Italian cuisine, sausage A sausage is a food made from ground meat, and, usually, salt, herbs, and spices, and salary A salary is a form of periodic payment from an employer to an employee, which may be specified in an employment contract. It is contrasted with piece wages, where each job, hour or other unit is paid separately, rather than on a periodic basis). In English, the word first appears as "salad" or "sallet" in the 14th century.

Salt is associated with salad because vegetables were seasoned with brine Brine is water saturated or nearly saturated with a salt . It is used to preserve vegetables, fish, and meat, in a process known as brining (now less popular than historically). Brine is also commonly used to age Halloumi and Feta cheeses. Brine is also used for pickling foodstuffs, as a means of preserving them (or increasing for taste). Almost or salty oil-and-vinegar dressings during Roman Ancient Rome was a civilization that grew out of a small agricultural community founded on the Italian Peninsula as early as the 10th century BC. Located along the Mediterranean Sea, it became one of the largest empires in the ancient world times.^[2]

The terminology "salad days", meaning a "time of youthful inexperience" (on notion of "green"), is first recorded by Shakespeare in 1606, while the use of salad bar first appeared in American English in 1976.^[2]

History

Food historians say the Romans ate mixed greens and dressing, and the Babylonians were known to have dressed greens with oil and vinegar two thousand years ago.^[3][4][5] In his 1699 book, Acetaria: A Discourse on Sallets, John Evelyn attempted with little success to encourage his fellow Britons to eat fresh salad greens.^[6] Royalty dabbled in salads: Mary, Queen of Scots, ate boiled celery root over salad covered with creamy mustard dressing, truffles, chervil, and slices of hard-boiled eggs.^[4]

The United States popularized salads in the late 19th century and other regions of the world adopted them throughout the second half of the 20th century. From Europe and the Americas to China, Japan, and Australia, salads are sold commercially in supermarkets for those who do not have time to compose a home-made salad, at restaurants (restaurants will often have a "Salad Bar" laid out with salad-making ingredients, which the customer will use to put together their salad) and at fast-food chains specializing in health food. In the US market, fast-food chains such as McDonald's and KFC, that typically sold "junk food" such as hamburgers, fries, and fried chicken, now sell packaged salads to appeal to the health-conscious.

Types of salads

Green salad

The "green salad" or "garden salad" is most often composed of leafy vegetables such as lettuce varieties, spinach, or rocket (arugula). Due to their low caloric density, green salads are a common diet food. The salad leaves are cut or torn into bite-sized fragments and tossed together (called a tossed salad), or may be placed in a predetermined arrangement.

Vegetable salad

Vegetables other than greens may be used in a salad. Common vegetables used in a salad include cucumbers, peppers, tomatoes, mushrooms, onions, spring onions, red onions, avocado, carrots, celery, and radishes. Other ingredients, such as pasta, olive, hard boiled egg, artichoke hearts, heart of palm, roasted red bell peppers, cooked potatoes, rice, sweet corn, green beans, black beans, croutons, cheeses, meat (e.g. bacon, chicken), or fish (e.g. tuna, shrimp), are sometimes added to salads.

Bound salad

A "bound" salad can be composed (arranged) or tossed (put in a bowl and mixed with a thick dressing). They are assembled with thick sauces such as mayonnaise. One portion of a true bound salad will hold its shape when placed on a plate with an ice-cream scoop. Examples of bound salad include tuna salad, pasta salad, chicken salad, egg salad, and potato salad.

Bound salads are often used as sandwich fillings. They are also popular at picnics and barbecues, because they can be made ahead of time and refrigerated.

Entrée salads

Entrée salads or "dinner salads"^[7] may contain grilled or fried chicken pieces, seafood such as grilled or fried shrimp or a fish steak such as tuna, mahi-mahi, or salmon. Sliced steak, such as sirloin or skirt, can be placed upon the salad. Caesar salad, Chef salad, Cobb salad, Greek salad, and Michigan salad are types of dinner salad.

Fruit salads

Fruit salads are made of fruit, and include the fruit cocktail that can be made fresh or from canned fruit.^[7]

Dessert salads

Dessert salads rarely include leafy greens and are often sweet. Common variants are made with gelatin or whipped cream (oftentimes with the brand products Jell-O and / or Cool Whip); e.g. jello salad, pistachio salad, and ambrosia. Other forms of dessert salads include snickers salad, glorified rice, and cookie salad popular in parts of the Midwestern United States and Minnesota.^[7]

Examples of salads

World Salads

Click here for a List of salads around the world.

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