Four Parts to a Salad:

1. The base of a salad is usually a layer of salad greens that line the plate or bowl in
which the salad will be served.

2. The body of the salad consists of the main ingredients.

3. Garnish enhances the appearance of the salad while also complementing the
overall taste.

4. Salad dressings are liquids or semi-liquids used to flavor salads.

Types of Salad

The five main types of salad are:

1. The two types of green salad are tossed and composed (or mixed). Prepare all
ingredients individually for either salad.

2. Prepare the bound salad from cooked primary ingredients such as meat, poultry,
fish, egg, or starch such as potato, pasta, or rice.

3. Prepare a vegetable salad from cooked and/or raw vegetables.

4. Prepare a fruit salad from fruit using a slightly sweet or sweet/sour dressing to
enhance the flavor.

5. A combination salad incorporates a combination of any of the four salad types.

Salads and Garnishing Salads and Service

Salads can be used in five ways during the service courses :

1. A starter salad, served as an appetizer to the main meal, is smaller in portion and
consists of light, fresh, crisp ingredients to stimulate the appetite.

2. Serve an accompaniment salad, or side salad, with the main course of the meal,
and make it light and flavorful, but not too rich.

3. Main course salads are large enough to serve as a full meal and may contain
protein ingredients, such as meat, poultry, seafood, egg, beans, or cheese.
4. The intermezzo salad is intended to be a palate cleanser after a rich dinner and
before dessert.

5. Dessert salads are usually sweet and often contain fruits, sweetened gelatin, nuts,
cream, and whipped cream.

Salad Type:

Salad Service Common Salad Greens

 Iceberg Lettuce

 Most popular variety in U.S.

 Long shelf life

 Crisp leaves, round shape, tightly packed head

 Mild, sweet, refreshing flavor Common Salad Greens

 Romaine Lettuce (Cos)

 Crisp ribs surrounded by tender leaves

 Elongated head with round-tipped leaves Common Salad Greens

 Escarole (Broad Leaf Endive)

 Loose, relatively crisp head; flat leaves with curly tips

 Slightly bitter flavor Common Salad Greens

 Curly Endive (Curly Chicory)

 Crisp ribs; narrow leaves with curly edge

 Bitter flavor; provides contrasting flavor and texture in lettuce mixturesCommon

Salad Greens

 Belgian Endive (Witloof Chicory)

 Tightly packed, elongated head with pointed tip

 Bitter flavor with slight sweetness Common Salad Greens

 Leaf Lettuce (Green Leaf Lettuce)

 Used in salads or as liner for plates and platters

 Mild flavor Common Salad Greens

 Red Leaf Lettuce (Red Tipped Lettuce)

 Same texture and flavor as green leaf lettuce

 Often included in salad mixes for contrasting

Color Common Salad Greens

 Boston lettuce (Butter head)

 Soft green cup shaped leaves

 Loose head with creamy-colored inner leaves

 Popular as salad base and in mixed salads Common Salad Greens

 Bibb Lettuce (Limestone Lettuce)

 Developed in Kentucky

 Similar color and texture to Boston lettuce, but smaller head

 One head is often served as single portionCommon Salad Greens

 Spinach

 Smaller, tender leaves are best for salads

 Purchased in bunches or cello pack, packaged in plastic bags

 Remove fibrous stems and wash several times to remove dirt and gritCommon
Salad Greens

 Watercress

 Classic plate garnish for red meats

 Remove thick stems before serving

 Peppery flavorCommon Salad Greens

 Radicchio

 Italian variety of chicory

 Bitter flavor

 Small amounts added to mixed greens for contrasting color Common Salad Greens

 Mesclun

 Often purchased ready-to-use

 Attractive variety of textures, colors, and

Flavors Common Salad Greens

 Sprouts

 Grown from seeds or beans soaked in water

 Alfalfa, bean, radishes, and mustard are most popular types

 Grown in high moisture, high temperature environment conducive to bacterial

growth Buying Lettuce

 Subject to great fluctuations in quality and price

 Usually packed 24 heads to a case

 Actual cost of the lettuce is affected by the amount

of waste Buying Lettuce

 Ready-to-Eat Greens

 Greens are prewashed and precut

 More expensive than other greens

 No prep time and little or no waste for the operation

 Must be rotated and used quicklyPreparing Salad Greens

 Hand washing is essential in salad production

 The key to preparing good-tasting, interesting, attractive salads is to start with
clean, fresh ingredients.

 Always thoroughly wash greens because dirt can lodge between leaves.

 Steps for preparing salad greens include

 cutting

 washing

 drying Cutting

 Trim and remove the core

 Trim any wilted or discolored leaves

 Remove thick fibrous stems from leafy greens

 Cut (or tear) into bite-sized Pieces Washing

 Cut greens are placed in a sink or large container filled with cold water

 Greens should float freely washing

 Stir the greens to loosen dirt and sand, which sinks to the bottom

 Remove greens from the water and drain Drying

 To remove excess water from washed salad greens

 drain in a colander or perforated hotel pan

 use a salad spinner (best method)Storing Salad Ingredients

 After the greens are clean, proper storage is essential to keeping them fresh.

 Proper storage ensures the quality of the product served to the guest.

 All labels on stored containers should include the name of the item, weight, date
received, name of person storing the product, and the original use-by date, if any.

4.1 Chapter 4 | Salads and Garnishing Section 4.1 Summary

 Lettuce is frequently used as a salad base, but any number of ingredients can be
used in a salad.

 The basic parts of a salad are the base, the body, the garnish, and the dressing.

 The five basic types of salad are green salads (tossed or composed), bound,
vegetable, fruit, and combination.

 The five basic salads that can be served throughout the course of a meal are
starter, accompaniment, main course, intermezzo, and dessert.

 To clean salads, remove the outer leaves of greens, pull apart the remaining
leaves, and rinse them thoroughly to remove any and all dirt, grit, and insects.

4.1 Chapter 4 | Salads and Garnishing Sources

Salad

From Wikipedia, the free encyclopedia

Jump to navigationJump to search

This article is about the type of culinary dish. For other uses, see Salad (disambiguation).

Salad

A garden salad consisting of lettuce, cucumber, scallions, cherry tomatoes, olives, sun-dried
tomatoes, and cheese

Main ingredients Small pieces of vegetables, fruits, meat, eggs, or grains; mixed with a
sauce.

Variations Many

Cookbook: Salad

  Media: Salad

A salad is a dish consisting of a mixture of small pieces of food, usually vegetables or fruit.
However, different varieties of salad may contain virtually any type of ready-to-eat food. Salads
are typically served at room temperature or chilled, with notable exceptions such as south German
potato salad which can be served warm.

Garden salads use a base of leafy greens such as lettuce, arugula/rocket, kale or spinach; 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 (vegetable based, but without leafy greens),
and sōmen salad (a noodle-based salad). The sauce used to flavor a salad is commonly called a
salad dressing; most salad dressings are based on either a mixture of oil and vinegar or a
fermented milk product like kefir.

Salads may be served at any point during a meal:

Appetizer salads—light, smaller-portion salads served 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 a high-protein food, such as meat, fish, eggs,
legumes, or cheese.

Dessert salads—sweet versions containing fruit, gelatin, sweeteners or whipped cream.

Contents

1 Etymology

2 History

3 Types of salads

3.1 Green salad

3.2 Bound salad

3.3 Main course salads

3.4 Fruit salads

3.5 Dessert salads

4 Dressings

5 Salad records

6 See also

7 References

8 Further reading

9 External links

Etymology[edit]

Green leaf salad with salmon and bread

The word "salad" comes to English from the French salade of the same meaning, itself an
abbreviated form of the earlier Vulgar Latin herba salata (salted greens), from the Latin salata
(salted), from sal (salt). 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 (a solution of
salt in water) or salty oil-and-vinegar dressings during Roman times. The phrase "salad days",
meaning a "time of youthful inexperience" (based on the notion of "green"), is first recorded by
Shakespeare in 1606, while the use of salad bar, referring to a buffet-style serving of salad
ingredients, first appeared in American English in 1976.

History[edit]

The Romans, ancient Greeks and Persians ate mixed greens with dressing, a type of mixed salad.
[ Salads, including layered and dressed salads, have been popular in Europe since the Greek and
Roman imperial expansions. In his 1699 book, Acetaria: A Discourse on Sallets,[6] John Evelyn
attempted with little success to encourage his fellow Britons to eat fresh salad greens.[7] Mary,
Queen of Scots, ate boiled celery root over greens covered with creamy mustard dressing, truffles,
chervil, and slices of hard-boiled eggs. Oil used on salads can be found in the 17th-century colony
of New Netherland (later called New York, New Jersey and Delaware). A list of common items
arriving on ships and their designated prices when appraising cargo included "a can of salad oil
at 1.10 florins" and "an anker of wine vinegar at 16 florins". In a 1665 letter to the Director of
New Netherland from the Island of Curaçao there is a request to send greens: "I request most
amicably that your honors be pleased to send me seed of every sort, such as cabbage, carrots,
lettuce, parsley, etc. for none can be acquired here and I know that your honor has plenty, Salads
may be sold in supermarkets, at restaurants and at fast food chains. In the United States,
restaurants will often have a "salad bar" with salad-making ingredients, which the customers will
use to put together their salad. Salad restaurants were earning more than $300 million in At-
home salad consumption in the 2010s was rising but moving away from fresh-chopped lettuce and
toward bagged greens and salad kits, with bag sales expected to reach $7 billion per year.

Types of salads[edit]

A salad can be composed (with the ingredients specifically arranged) or tossed (with the
ingredients placed in a bowl and mixed).

Green salad[edit]

A green salad

A green salad or garden salad is most often composed of leafy vegetables such as lettuce varieties,
spinach, or rocket (arugula). If non-greens make up a large portion of the salad it may be called a
vegetable salad instead of a green salad. Common raw vegetables (in the culinary sense) used in a
salad include cucumbers, peppers, tomatoes, onions, carrots, celery, radishes, mushrooms,
avocado, olives, artichoke hearts, heart of palm, watercress, parsley, garden beets, and green
beans. Nuts, berries, seeds, and flowers are less common components. Hard-boiled eggs, bacon,
shrimp, and cheeses may be used as garnishes, but large amounts of animal based foods would be
more likely in a dinner salad.

A wedge salad is made from a head of lettuce (such as iceberg) halved or quartered, with other
ingredients on top.[13]

Bound salad[edit]
American-style potato salad with egg and mayonnaise

Bound salads 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 a scoop. Examples of bound salad include
tuna salad, chicken salad, egg salad, and potato salad. Bound salads are often used as sandwich
fillings. They are popular at picnics and barbecues.

Main course salads[edit]

A traditional Slovak fish salad of cod in mayonnaise

Main course salads (also known as "dinner salads"[14] or as "entrée salads" in the United States)
may contain small pieces of poultry, seafood, or steak. Caesar salad, Chef salad, Cobb salad,
Chinese chicken salad and Michigan salad are dinner salads.

Fruit salads[edit]

Fruit salad

Fruit salads are made of fruit (in the culinary sense), which may be fresh or canned. Examples
include fruit cocktail.[14]

Dessert salads[edit]

Ambrosia

Dessert salads rarely include leafy greens and are often sweet. Common variants are made with
gelatin or whipped cream; e.g. jello salad, pistachio salad, and ambrosia. Other forms of dessert
salads include snickers salad, glorified rice, and cookie salad.[14]
Dressings[edit]

A dish of American-style Italian dressing.

Sauces for salads are often called "dressings".

In Western culture, there are two basic types of salad dressing:

Vinaigrettes based on a mixture (emulsion) of salad oil and vinegar, often flavored with herbs,
spices, salt, pepper, sugar, and other ingredients.[15]

Creamy dressings, usually based on mayonnaise or fermented milk products, such as yogurt, sour
cream (crème fraîche, smetana), or buttermilk.

In the United States, mayonnaise-based ranch dressing is most popular, with vinaigrettes and
Caesar-style dressing following close behind.[16] Traditional dressings in France are
vinaigrettes, typically mustard-based, while sour cream (smetana) and mayonnaise are
predominant in eastern European countries and Russia. Thicker sauces are sometimes referred
to[by whom?] as "baked potato", as a form of metonymy, although they rarely contain any starch
products. In Denmark, dressings are often based on crème fraîche. In southern Europe and the
eastern Mediterranean, salad is generally dressed by the diner with olive oil and vinegar. In Asia,
it is common to add sesame oil, fish sauce, citrus juice, or soy sauce to salad dressings.[citation
needed]

Other salad dressings include:

Blue cheese dressing

French dressing

Ginger dressing
Green goddess dressing

Italian dressing

List of salads

From Wikipedia, the free encyclopedia

Jump to navigationJump to search

A garden salad with lettuce, sun-dried tomatoes, cherry tomatoes, beets, cucumber and feta cheese

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
often include vegetables and/or fruits.

Contents

1 Varieties of salad

1.1 Unsorted

2 Salad dressings

3 See also

4 References

5 External links

Varieties of salad[edit]

This is a dynamic list and may never be able to satisfy particular standards for completeness. You
can help by expanding it with reliably sourced entries.

Name Image Origin Type Description

Acar Indonesia, Brunei, Malaysia, and Singapore Vegetable salad
Made from yardlong beans, carrots and cabbage which are pickled in vinegar and
dried chili peppers. The vegetables are then tossed in ground peanuts.

Afghan salad Afghanistan Vegetable salad Prepared with the primary

ingredients of tomato, cucumber, onion, carrot, cilantro, mint and lemon juice

Ambrosia United States Fruit salad Mixed with sour cream and/or
sweetened whipped cream, miniature marshmallows, pineapple, mandarin oranges and coconut.
Variations include raspberries and strawberries.

Antipasto Italy Meat salad Italian salami, Italian cheese, lettuce, olives,
Italian dressing

Arab salad Arab cuisine Vegetable salad Combines many different

vegetables and spices, and often served as part of a mezze

Asinan Indonesia Vegetable or fruit salad A pickled (through brined or

vinegared) vegetable or fruit dish, commonly found in Indonesia. The vegetable asinan is
preserved vegetables served in a thin, hot, peanut sauce with vinegar, topped with peanuts and
krupuk. The fruit asinan is preserved tropical fruits served in sweet, hot and sour vinegar and chili
sauce, sprinkled with peanuts.

Banana salad [1] South African cuisine [1] Fruit salad Composed of
condensed milk, mayonnaise and mild curry powder.

Bean salad Bean salad Mainly composed of cooked pole beans (green beans
and/or yellow wax beans), cooked chickpeas (garbanzo beans), cooked kidney beans and sliced or
diced fresh beetroot. The beans are marinated in an oil/vinegar vinaigrette, sometimes sweetened
with sugar.

Bok l'hong

bok lahong Cambodia Fruit salad A papaya salad. Herbs added to the salad
either as ingredients or garnishes might include kantrop,[2] lime leaves and basil. The dressing
may include fish sauce, shrimp paste, dried shrimp, preserved crabs, crushed peanuts and/or lime
juice. Other vegetables used may include diced tomatoes and shredded carrots.

Caesar salad MexicoGreen salad Romaine lettuce and croutons dressed with
parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, anchovies, and black pepper
Cappon magro Genoa, Italy Seafood salad Seafood and vegetables over hard tack
arranged into a decorative pyramid and dressed with a rich sauce

Celery Victor American (cuisine). Invented in 1910 by Victor Hertzler[2] who is

also credited by some for inventing crab Louis.[3] Vegetable salad Celery hearts simmered
in a veal or chicken stock, chilled (often in a citrus or vinegar marinade), tossed with mild
peppers, then served with Romaine lettuce

Cheese slaw Cheese salad a salad consisting of grated cheese, grated

carrot and a mayonnaise dressing.[4]

Chef salad Vegetable and meat salad Usually made with hard-boiled eggs,
strips of ham or another cold cut (such as roast beef, turkey, or chicken), croutons, tomatoes,
cucumbers, and cheese (often crumbled), all placed upon a bed of tossed lettuce or other leaf
vegetables. Several early recipes also include anchovies. It may be served with a variety of
dressings.

Chicken salad Worldwide Meat salad Any salad that comprises chicken as a
main ingredient. Other common ingredients include boiled eggs, mayonnaise, and a variety of
mustards.

Chilean salad Chilean cuisine Vegetable salad Contains tomato,

onion, coriander and olive oil, and sometimes with chili peppers

Chinese chicken salad American Chinese cuisine Meat salad A salad with chicken
flavored by Chinese seasonings, popular in the United States.

Çoban salatası Turkey Vegetable salad A combination of finely chopped

tomatoes, cucumbers, onions, green peppers and flat-leaf parsley. The dressing consists of a
simple mix of lemon juice, extra virgin olive oil and salt.

Cobb salad United States Vegetable salad The original recipe contained:
[5] lettuce (head lettuce, watercress, chicory, and romaine), tomatoes, crisp bacon, Chicken
breast, hard-cooked eggs, avocado, roquefort cheese, chives and vinaigrette.

Coleslaw Worldwide Cabbage Coleslaw, sometimes is a type of salad

consisting primarily of shredded raw cabbage. It may also include shredded carrots.

Cookie salad Minnesota Dessert salad A salad from the U.S. state of
Minnesota made with buttermilk or sour cream, vanilla pudding, whipped cream, mandarin
oranges, and fudge stripe shortbread cookies.[6][7][8] It is popular with children and for
potlucks.[6] Berries can also be added.[6] The salad is also prepared in other areas of the
Midwestern United States.[9]

Crab Louie United States Seafood salad A typical Crab Louie salad consists
of[10] crab meat, hard boiled eggs, tomato, asparagus, cucumber and is served on a bed of
Romaine lettuce with a Louie dressing based on mayonnaise, chili sauce and peppers on the side.
Some recipes include olives and scallions.

Curtido Central America Cabbage A lightly fermented cabbage relish.

Dressed herring Russia, Ukraine Herring and vegetable salad Diced, salted
herring covered with layers of grated, boiled vegetables (potatoes, carrots, beet roots), chopped
onions, and mayonnaise.

Egg salad Ukraine Egg salad Egg salad is often used as a sandwich spread,
typically made of chopped hard-boiled eggs, mayonnaise, mustard, minced celery or onion, salt,
pepper and paprika.

Fattoush Levant Bread salad A bread salad made from toasted or fried
pieces of pita bread (khubz 'arabi) combined with mixed greens and other vegetables.[11]

Fiambre GuatemalaMeat salad A traditional Guatemalan salad eaten on

November 1 and 2, to celebrate the Day of the Dead (Día de los Difuntos) and the All Saints Day
(Día de los Santos). It is a salad, served chilled, and may be made up from over 50 ingredients.

Fruit salad Worldwide Fruit salad Made with various types of fruit, served either
in their own juices or a syrup. Also known as a fruit cocktail.

Gado-gado Indonesia Vegetable salad A traditional dish in Indonesian

cuisine, and is a vegetable salad served with a peanut sauce dressing, eaten as a main dish.

Garden salad Worldwide Green salad Made with lettuce such as iceberg,
romaine or mesclun greens.[12] Other toppings may include: tomatoes, carrots, onions,
cucumbers, mushrooms, bell peppers.

Glasswort salad Turkey Prepared with glasswort, lemon juice, olive oil[13]
and garlic
Glorified rice United States Fruit salad Made from rice, crushed pineapple,
egg, sugar, vinegar, flour and whipped cream.[14] It may be decorated with maraschino cherries.
[15]

Golbaengi muchim Korea Fish salad Made with Neverita didyma, (a sea snail),
dried shredded squid or dried Alaska pollack, vegetables such as sliced cucumber, and shredded
scallions, and mixed with a hot and spicy sauce. The sauce is generally made with gochujang
(chili pepper paste), chili pepper powder, vinegar, sugar, salt, minced garlic, and sesame oil.[16]
[17]

Greek salad Greece Vegetable salad Made with wedges of tomatoes,

cucumber, green bell peppers, red onion, sliced or cubed feta cheese, and kalamata olives,
typically seasoned with salt, black pepper and dried oregano, and dressed with olive oil.

Ham salad Meat salad Includes ham, mayonnaise or salad dressing, diced
dill or sweet pickles or pickle relish, chopped hard boiled egg, and perhaps onions, celery,
cucumber or tomatoes.

Insalata Caprese Italian region of Campania Tomato and cheese salad Made of
sliced fresh buffalo mozzarella, tomatoes and basil, and seasoned with salt, pepper, and olive oil.
[18]

Israeli salad Middle East[19] Vegetable salad Chopped salad of finely

diced tomato and cucumber. Usually made of tomatoes, cucumbers, onions and parsley, and
dressed with fresh lemon juice, olive oil and black pepper. Generally, the cucumbers are not
peeled. The key is using very fresh vegetables and chopping them as finely as possible.[20]

Jello salad United States Fruit salad Made with flavored gelatin, fruit and
sometimes grated carrots or, more rarely, other vegetables. Other ingredients may include cottage
cheese, cream cheese, marshmallows, nuts or pretzels.

Kachumbari Africa Vegetable Salad Uncooked salad dish consisting of

chopped tomatoes, onions, and chili peppers

Kachumber India Vegetable Salad A raw vegetable salad consisting of

fresh chopped tomatoes, cucumbers, onions, lemon juice, and sometimes, chili peppers

Karedok West Java, Indonesia Vegetable salad A raw vegetable salad

made from cucumbers, bean sprouts, cabbage, legumes, Thai basil, and small green eggplant.
Khao yam Thailand Rice salad A rice salad made with fruit (in this case
pomelo), herbs, vegetables, roasted coconut, and dried prawns.

Kinilnat Philippines Vegetable salad The leaves, shoots, blossoms,

or the other parts of sweet potato, bitter melon and/or other edible plants are boiled and drained
and dressed with bagoong (preferably) or patis, and sometimes souring agents like calamansi or
cherry tomatoes are added, as well as freshly ground ginger.

Kısır Turkish cuisine Cereal salad A side dish made from fine bulgur,
parsley, and tomato paste.

Kosambari Indian cuisine Vegetable salad A side dish made from soaked
split green gram dal, minced cucumber, grated carrot, radish, lemon, cilantro.

Lalab Sundanese cuisine of Indonesia Mostly raw vegetable salad Assorted

raw vegetables; tomato, cucumber, lettuces, lemon basil, etc. (except chayote are boiled, and petai
stinky green bean are fried). Served with sambal terasi (chili with shrimp paste).

Larb Lao (cuisine) and the Isan region of Thailand Meat salad A spicy
meat salad usually made with chicken, beef, duck, turkey, pork or sometimes fish, flavored with
fish sauce, lime juice and herbs.

Lyutika Bulgaria Vegetable salad Made from roasted peppers, tomatoes,

garlic, onions, and vegetable oil, usually crushed with a pestle in a mortar.

Macaroni salad Worldwide Pasta salad Made with cooked elbow macaroni
pasta served cold and usually prepared with mayonnaise.

Macedonia salad Fruit salad Composed of small pieces of fruit or

vegetables. The former is eaten as a dessert, the latter as a cold salad.

Matbucha Morocco[21] Vegetable salad Mainly made with tomatoes,

roasted peppers, oil and garlic which are cooked together.

Mesclun Provence, France Vegetable salad A salad mix that traditionally

mix includes chervil, arugula, leafy lettuces and endive in equal proportions, but modern
iterations may include an undetermined mix of fresh and available lettuces and greens.

Michigan salad United States Vegetable salad Green salad usually topped
with dried fruit cherries, blue cheese, and a vinaigrette salad dressing.
Mimosa salad USSR Fish, egg and cheese salad Canned fish, hard boiled eggs,
cheese, onion, with mayonnaise.

Mushroom salad[22] Finland Mushroom salad Fresh or salted mushrooms,

onion, crème fraîche or smetana.

Naem khluk Thailand Meat salad Crumbled, deep-fried balls of sticky rice and
naem (fermented sausage of pork skin mixed with sticky rice) are mixed with sliced shallots, dried
chillies, fish sauce and lime juice. It is served with raw vegetables and fresh herbs.

Niçoise salad Côte d'Azur region of France, originating in and named for the city
of Nice, France. Vegetable salad Tomatoes, native Nicoise olives, young raw fava
beans, young raw artichokes, hard-boiled eggs, radish, green onions, green peppers and
garnished with tinned anchovies. The salad is served with black pepper and olive oil.

Olivier salad

Russian salad Russia, Ukraine Potato and meat salad Diced potato,
hard boiled eggs, green peas, pickles, meat (sometimes fish or seafood), with mayonnaise.

Panzanella Florence, Italy Bread salad a bread salad that includes sliced
bread and fresh tomatoes flavored with basil, olive oil, and vinegar, often with salt and Black
pepper.

Pao cai Chinese and Sichuanese cuisine Vegetable salad A pickled

cabbage salad.

Pasembur Malaysia Fish salad Shredded cucumber, turnip, potato, beancurd,

bean sprouts, prawn fritters, spicy fried crab, fried octopus, etc. served with a sweet and spicy nut
sauce.

Pasta salad Worldwide Pasta salad Prepared with one or more types of pasta,
usually chilled, and most often tossed in a vinegar, oil or mayonnaise-based dressing.

Pecel Java, Indonesia Vegetable salad Mixed vegetables in a peanut

sauce dressing

Perigourdine Périgord, SW France Vegetable salad Lettuce with croutons,

duck gesiers (gizzards), walnut and a vinaigrette dressing made with walnut oil.
Phla mu Thailand Meat salad A spicy Thai salad of grilled pork,
lemongrass, mint, culantro and shallots, with a dressing of lime juice, sweet chilli paste (nam
phrik phao), fish sauce, pounded garlic and bird's eye chili.

Piyaz Turkey Bean salad Made from any kind of dry beans with hard-
boiled egg and dry onions. (Sometimes lettuce is also added for freshness.)

Poke salad Hawaii Seafood salad Modern poke typically consists of cubed
yellowfin tuna sashimi marinated with sea salt, a small amount of soy sauce, inamona (roasted
crushed candlenut), sesame oil, limu seaweed, and chopped chili pepper.

Potato salad Worldwide Potato salad Made from potatoes, and varies
throughout different regions of the world. American versions often use mayonnaise, sour cream or
milk dressing.[23]

Raheb Lebanon Vegetable salad Made with eggplant (aubergine) and

tomatoes.

Rojak Malaysia, Singapore and Indonesia Fruit salad A fruit and

vegetable salad dish

Seven-layer salad United States Vegetable salad Usually includes Iceberg

lettuce, tomato, cucumber, onion, sweet peas, hard boiled eggs, sharp cheddar cheese, and bacon
pieces.

Sabich salad Israel Egg salad A salad variation of Sabich dish, made from
eggplant, boiled eggs/hard boiled eggs, tahini, Israeli salad, potato, parsley and amba. sumac and
za'atar can also be added to the dish.

Salat avocado Israel Avocado saladMade with avocados, with lemon juice and
chopped scallions (spring onions)

Serbian salad Serbia Vegetable salad Usually served during summer with
roast meat and other dishes.[24] It is made from diced fresh tomatoes, cucumber and onions,
usually seasoned with sunflower or olive oil, salt and commonly with a variety of hot pepper
similar to cayenne pepper and called feferon.

Shepherd's salad Macedonia Vegetable and meat salad Includes tomatoes,

cucumbers, onion, roasted red peppers, parsley, sirene (white brine cheese), eggs, kashkaval
(yellow cheese), mushrooms and ham
Shopska salad Bulgaria Vegetable salad Made with tomatoes,
cucumbers, onion, raw green or roasted red peppers, parsley, and sirene (white brine cheese).[25]

Shirazi salad Iran Vegetable salad A very common and popular salad in
Iran prepared with finely chopped tomatoes, cucumbers, onions, verjuice and mint

Singju Manipur, India Vegetable, herbal and fish salad A salad made
from Ngari (fermented fish), chilies, food powders, vegetables and herbs.

Snickers salad United States Candy salad A mix of Snickers bars, Granny Smith
apples, and whipped cream or whipped topping (such as Cool Whip) served in a bowl.

Som tam

Som tum The Isan region of Thailand. Fruit salad A spicy salad made
from shredded unripe papaya.

Szałot Poland. Potato salad Made from boiled potatoes, carrots, peas,
ham, various sausages, pickled fish, boiled eggs, and dressed with olive oil or mayonnaise.

Tabbouleh Levant Herb salad Finely chopped parsley, bulgur, mint, tomato,
scallion, and other herbs with lemon juice, olive oil and various seasonings, generally including
black pepper and sometimes cinnamon and allspice.

Taco salad United States Meat salad A fried tortilla shell stuffed with
shredded iceberg lettuce and topped with tomato, Cheddar cheese, sour cream, guacamole, and/or
Taco sauce, then topped with taco meat (ground beef) or seasoned shredded chicken. The salad
may also include a base of refried beans on the shell before the lettuce is added.

Green papaya salad Laos Fruit salad Made from shredded unripened papaya and
often served with sticky rice.

Gỏi nhệch Vietnam Rice paddy eel salad Made from small fry and usual
condiments of Gỏi, Vietnamese salad

Tam mu yo Thailand Meat salad A spicy Thai salad made with mu yo, a Thai
pork sausage which is often also described in Thailand as "Vietnamese sausage". The dressing is
somewhat similar to that of som tam.

Tam phonlamai ruam Thailand Fruit salad The fruits used in this particular salad
show the fusion aspect of Thai cuisine, as it incorporates "modern" (for Thais) fruit such as apples
and grapes besides traditional fruit such as pineapple and guava. The dressing is made with
pounded garlic, sugar, chillies, dried shrimp, lime juice and fish sauce, and is similar to that of
som tam.

Taramosalata Greece and Turkey Fish roe A Greek and Turkish meze. It is
traditionally made from taramas, the salted and cured roe of the carp or cod. The roe is mixed
with either bread crumbs or mashed potato, and lemon juice, vinegar and olive oil.

Tuna salad Fish salad Usually a blend of three main ingredients: tuna, eggs,
and some form of mayonnaise or mustard.

Urap Java island of Indonesia Vegetable salad Salad dish of steamed

vegetables mixed with seasoned and spiced grated coconut for dressing

Urnebes Serbian cuisine Cheese salad made of pavlaka, a dairy product that
is produced by souring heavy cream and hot chili peppers, with salt and other spices

Vinegret

Russian vinaigrette Russia, Ukraine Vegetable salad Diced boiled vegetables

(beet roots, potatoes, carrots), chopped onions, and sauerkraut and/or pickled cucumbers.[26]
[27][28] Other ingredients, such as green peas or beans, are sometimes also added.[27][28]
Dressed with vinaigrette or simply with sunflower or other vegetable oil.

Waldorf salad Waldorf Hotel in New York City Fruit salad Julienned apple
and celery, chopped walnuts, grapes, and mayonnaise

Watergate salad

Pistachio salad, Hawaiian Surprise, Pistachio Delight, and Picnic Passion

Midwestern United States Dessert salad Made from pistachio pudding, canned
fruit, and cool whip.

Wedge salad[29][30] United States[31] Vegetable salad Made from cutting a

solid non-shredded head of lettuce into a wedge shape, topped with blue cheese dressing and
pieces of cooked bacon.

Wurstsalat Germany, Alsace, Switzerland and Austria. Meat salad A tart

sausage salad prepared with vinegar, oil and onions.
Yam khai dao Thailand Egg salad A spicy Thai salad made with fried egg
(khai dao).

Yam khamin khao kung Thailand Spice salad A spicy Thai salad made with finely
sliced "white curcuma" (Curcuma zedoaria), shredded coconut, cooked prawns, sliced shallots,
dried chillies, fresh green bird's eye chilies, roasted cashew nuts, and crispy fried onion rings.

Yam kun chiang Thailand Meat salad A Thai salad made with a dried pork
sausage of Chinese origin called kun chiang. This dish is often eaten with plain rice congee.

Yam naem Thailand Meat salad A Thai salad containing sausage made from
fermented raw pork and sticky rice (naem).

Yam pla duk fu Thailand Fish salad Crispy fried shredded catfish served
with a spicy and tangy green mango salad.

Yam thua phu Thailand Vegetable salad A Thai salad with winged
beans, salted eggs, toasted coconut, shallots, fish sauce, lime juice and chillies. Other ingredients,
such as squid, can be added to the basic recipe.

Yusheng Singapore Cantonese/Teochew cuisine, Singapore Fish salad

Made with strips of raw fish (most commonly salmon), mixed with shredded white and
green radish and carrots, ginger slices, onion slices, crushed peanuts, pomelo, pepper, essence of
chicken, oil, salt, vinegar, sugar and a variety of sauces and condiments.

Unsorted[edit]

Frogeye salad

Malfouf salad

Urnebes

Bionico

Blunkett salad
Broccoli slaw

Buljol

Candle salad

Carrot salad

Chicken Nugget Salad

Dessert salad

Esgarrat

Esqueixada

Frogeye salad

Goma-ae

Hummus salad

Israeli eggplant salad

Kısır

Koi

Kuluban

Kung chae nampla

Malfouf salad

Maple slaw

Masmouta salad

Matbukha

Mechouia salad

Mizeria

Nam khao
Nam tok

Nan gyi thohk

Nộm

Nopalito

Olive salad

Pantesca salad

Pizza Salad – a tumblr salad

Rubiyan salad

Sabzi khordan

Salade cauchoise

Salată de boeuf

Salmagundi

Seafoam salad

Shalgam

Sicilian orange salad

Snow white salad

Sōmen salad

Spinach salad

Strawberry Delight – a dessert salad

Sweet potato salad

Taktouka

Trent Salad

Ulam
Urnebes

Ummak huriyya

Wheat salad

Yum sen lon

Salad dressings[edit]

Making vinaigrette – pouring oil into vinegar and mustard prior to whipping into emulsion

The following are examples of common salad dressings:

Blue cheese dressing

Caesar dressing

Extra virgin olive oil

French dressing

Green goddess dressing

Honey Dijon

Hummus

Italian dressing

Louis dressing

Ranch dressing

Rice vinegar

Russian dressing

Salad cream

Tahini
Thousand Island dressing

Vinaigrette

Sesame dressing

Wafu dressing

See also[edit]

Food portal

Lists portal

Anju

Cuisine

Eggplant salads and appetizers

Hors d'œuvre

List of Arab salads

List of vegetable dishes

Meze

Salad bar

Thai salads

Zakuski

References[edit]

^ Jump up to: a b The Homestead. 1922. p. 17. Retrieved December 23, 2017.

^ Marion Cunningham (1997-11-12). "Three Keepers". Los Angeles Times.

^ Valerie Phillips (2003-05-21). "A salad by any other name..." Deseret News.

^ Layne, Marianne (12 October 2003), "Salads of the World", The Advertiser, pp. 30–31

^ "The History Cobb Salad". Kitchen Project. Retrieved 2008-04-04.

^ Jump up to: a b c Minnesota Keeper Recipes. Lulu.com. p. 97. ISBN 978-1-4357-5044-9.
Retrieved January 29, 2017.[unreliable source?]

^ "Mix together buttermilk and pudding. Add Cool Whip. Drain oranges well and add to mixture.
Break cookies in pieces and add" Our Savior's Lutheran Church 125 Years (Montevideo
Minnesota) page 330

^ Cookingcache.com Archived 2011-07-08 at the Wayback Machine

^ Yeh, M. (2016). Molly on the Range: Recipes and Stories from an Unlikely Life on a Farm.
Rodale Books. pp. 224–225. ISBN 978-1-62336-695-7. Retrieved January 29, 2017.

^ "Killer Salad Recipes » Maintenance Mode". Retrieved 29 January 2017.

^ Wright, 2003, p. 241.

^ "Salad Recipes". Saladrecipe.net. Accessed May 2010.

^ Tonguç, S.E.; Türkmenoğlu, F. (2007). 101 must-see places in Turkey. Boyut. p. 111. ISBN  978-
975-23-0450-5.

^ Better Business Bureau of South Central California, ed. (1984). The Bullseye, Volumes 2–3.
p.  24. Retrieved December 26, 2009.

^ Our Savior's Lutheran Church (1879–2004) 125 Years cookbook[page needed]

^ [1] Archived October 17, 2002, at the Wayback Machine

^ Yang, Ga-on (양가온) (2009-01-06). (음식) 골뱅이 알고 드십니까? (in Korean). Chosun Ilbo.
Retrieved 2009-01-22.

^ The Joy of Cooking (75th Anniversary Edition) p. 169

^ Marks, Gil (2010). Encyclopedia of Jewish Food. John Wiley & Sons. ISBN 9780544186316 –
via Google Books.

^ The Book of Jewish Food: An Odyssey from Samarkand to New York, Claudia Roden, Knopf,
1996, p. 248

^ "A Region's Tastes Commingle in Israel". The New York Times. 20 July 1994. Retrieved 29
January 2017.

^ http://www.dlc.fi/~marian1/gourmet/2_7.htm
^ About.com – Potato salad recipes. Accessed March 2010.

^ Lončar, Zorica (June 30, 2017). "Balkan Guide: 10 Serbian Delicacies You Must Try". Paste.
Retrieved July 3, 2017.

^ [2] Archived October 15, 2012, at the Wayback Machine

^ В. В. Похлёбкин, Кулинарный словарь от А до Я, статья Винегрет, изд. Центрполиграф,

2000, ISBN 5-227-00460-9 (William Pokhlyobkin, Culinary Dictionary, Tsentrpoligraf publishing
house, 2000)

^ Jump up to: a b И. А. Фельдман, Любимые блюда, изд. Реклама, 1988, с. 180–186, ISBN 5-

88520-031-9 (I.  A.  Feldman, Favourite dishes, Reklama publishing house, 1988, p. 180–186)

^ Jump up to: a b Л. Я. Старовойт, М. С. Косовенко, Ж.  М. Смирнова, Кулінарія, Київ,

Вища школа, 1992, с. 218 (L. Ya. Starovoit, M. S. Kosovenko, Zh. M. Smirnova, Cookery, Kiev,
Vyscha Shkola publishing house, 1992, p. 218)

^ (Guest writer) (May 11, 2012). "At Market Garden Brewery in Ohio City, hearty grub plays a
supporting role to craft brews". Cleveland.com. Retrieved 19 October 2013.

^ "Bibb Wedge Salad With Balsamic Blue-Cheese Dressing". Retrieved 29 January 2017.

^ Kitchen scoop: Wedge salad a new spin on summertime favorite

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