A salad is a dish consisting of small pieces of raw or cooked food mixed with a sauce and almost

always served cold.[1][2] Salads can be based around a wide variety of foods
includingvegetables, fruits, and cooked meat, eggs, and grains. Garden salads use a base of leafy
greens; they are common enough that the word salad alone often refers specifically to garden salads.
Other types include bean salad, tuna salad, fattoush, Greek salad, and somen salad.
The sauce used to a flavor a salad is commonly called a salad dressing; well-known types
include ranch, Thousand Island, and vinaigrette.
Most salads are served cold, although some, such as south German potato salad, are served warm.
Some consider the warmth of a dish a factor that excludes it from the salad category calling the warm
mixture a casserole, a sandwich topping or more specifically, name it for the ingredients which
comprise it.
Salads may be served at any point during a meal, such as:

Appetizer salads, light salads to stimulate the appetite as the first course of the meal.

Side salads, to accompany the main course as a side dish.

Main course salads, usually containing a portion of heartier fare, such as chicken breast or slices
of beef.

Palate-cleansing salads, to settle the stomach after the main course.

Dessert salads, sweet versions often containing fruit, gelatin and/or whipped cream.

PLAIN SALAD
(

Vegetable Salad)

Vegetables other than greens may be used in a salad. Common raw vegetables used in a salad
include cucumbers, peppers, tomatoes, onions, spring onions, red onions, carrots, celery,
andradishes. Other ingredients, such as mushrooms, avocado, olives, hard boiled egg, artichoke
hearts, heart of palm, roasted red bell peppers, green
beans, croutons, cheeses, meat (e.g. bacon,chicken), or seafood (e.g. tuna, shrimp), are sometimes
added to salads.

Ingredients[edit]

300 g bean sprouts, rinsed in hot water

6 sheets lettuce, washed and cut into 6 pieces

1 big onion, cut into rings

3 tomato, diced to 1 cm

250 g cabbage, diced

6 cucumber, peeled and sliced to 1 cm

4 hard-boiled eggs, each cut into 4 pieces

Sauces[edit]

8 Tbsp. mayonnaise

3 Tbsp. mustard

3 Tbsp. tomato sauce

1 Tbsp. sugar

1 Tbsp. salt

1 Tbsp. black pepper

Procedure[edit]
1. Mix all the vegetables ingredients on a bowl, and allow to rest for until 5 minutes.
2. Mix all the sauce ingredients with spoon.
3. Place the sauce, reserving 2 Tbsp., into the vegetable mixture, and then mix again.
4. Top with egg quarters and top eggs with reserved sauce.
5. Serves 6.

BENEFITS OF PLAIN SALAD

All of these varieties are excellent sources of Vitamins A, E and K. Vitamin A supports eye and respiratory health,
and makes sure the immune system is up to speed. It keeps the outer layers of tissues and organs healthy, and
promotes strong bones, healthy skin and hair, and strong teeth. Vitamin E slows the aging process, maintains
positive cholesterol ratios, provides endurance boosting oxygen, protects lungs from pollution, prevents various
forms of cancer, and alleviates fatigue. Vitamin K keeps blood vessels strong and prevents blood clots.

leafy green vegetables are nutrient rich because leaves contain the light-catching, energy-converting
machinery of plants. Salad greens contain Vitamin A, Vitamin C, beta-carotene, calcium, folate, fiber,
and phytonutrients (see Table 1). Leafy vegetables are a good choice for a healthful diet because
they do not contain cholesterol and are naturally low in calories and sodium. Many of the health
benefits that leafy greens provide come from phytonutrients, unique compounds that provide
protection for plants. These compounds are becoming recognized as part of a nutritious diet that
promotes long-term health. Phytonutrients can act as antioxidants, which help to prevent chronic
diseases like cancer and heart disease. Figure 1 shows the antioxidant content of different kinds of
lettuce.

Fruit salads
Fruit salads are made of fruit, and include the fruit cocktail that can be made fresh or from canned
fruit.[7]
Although tomatoes are considered fruits, and commonly included in salads, they are not normally an
ingredient in Fruit Salad.

fruit salad is a delicious dessert that you can make in less than ten minutes -- and one that
you can enjoy without gaining weight. Fruit salad can also be a perfect way to start your
morning, a great side dish at a daytime picnic or party, or the perfect snack during any time
of day. If you want to know how to make fruit salad in various ways, just follow these steps.

Ingredients
Simple Fruit Salad

1 cup (140 g) strawberries

1 cup (140 g) cherries

1/2 cup (70 g) blueberries

1/2 red apple

1/2 peach

1 kiwi

2 tbsp. (30 ml) lemon juice

How to Make a Cube Salad

This is a visually stunning way to present a fruit salad. Its also one of those dessert
styles where it can please the kids or be suitable for a cocktail party, as it's very
versatile. This is best made close to serving time.

Ingredients

Watermelon

Cantaloupe (rock melon) or other sweet-ish melon

Kiwifruit

Pineapple

Marshmallow (optional)

Garnish items such as mint leaf, crushed nuts, sesame seeds or cinnamon

Steps
1. Choose the fruit combination. Use fruit that will survive being cut into
cubes and wont brown.

If using marshmallow, this will add a soft textured sweetness to the finished cube. It
wont be as healthy, of course!
2. Cut the fruit into cubes.
3. Assemble the cube.

RAITA SALAD
Raita
Raita is a salty cooling side dish made out of Yogurt. Raita is similar to Coleslaw salad but with more
flavorful spices. Instead of buttermilk or mayonnaise, lots of yogurt is used and cabbage is substituted
usually with cucumber.
Raita can be made in many ways. Some of basic variation is given here. Raita should always be served
chilled and consumed as soon as it is made. You can always make a simple Raita you can just use salt
and pepper with yogurt.
A quick tip for garnish; sprinkle red paprika (by holding it between thumb and forefinger) to make
decorative objects such as star.

Ingredients
2 cups plain yoghurt
2 teaspoon lemon or lime juice
teaspoon pepper
teaspoon red chili powder (adjust according to
taste)
teaspoon garam masala
1 teaspoon ginger paste (optional)

salt to taste
Garnish:
2 tablespoon chopped cilantro (coriander)
2 fresh chili chopped (adjust according to taste)
teaspoon nutmeg
Specific Raita Ingredients:
Use any of these ingredients to make specific Riatas.
You can mix all of them together in any combination
to suit your taste as well:
Mint Raita:
1 teaspoon finely chopped mint
Vegetarian Raita:
Cucumber, Onion, Tomato
finely chopped white button mushrooms
Garlic Raita:
2 teaspoon garlic paste

Preparation
1 Beat yogurt until smooth. (use blender for fast results)
2 Add all the spices including salt.
3 Add any special ingredients to make a specific Raita.
4 Chill.
5 Garnish with fresh Cilantro, nutmeg and chili prior to serving.