A salad is a serving in a meal that includes leaf vegetables such as lettuce, spinach, or arugula. Uncooked or cold cooked vegetables that are sliced into small pieces (for example tomato or onion) are then mixed with the leaf vegetables.
A salad dressing or vinaigrette is then poured on top of the vegetables. Salad dressings and vinaigrettes are a mixture of oil, herbs, spices, and flavorings.
Vegetables used in salads[change | edit source]
Types of green salad[change | edit source]
- Caesar salad
- Chef salad
- Chopped salad
- Cobb salad
- Greek salad
- Chilean salad
- Hawaiian salad
- Italian salad
- French Salad
- Pittsburgh Salad
Dressings[change | edit source]
A green salad is often served with a salad dressing. Some examples include:
- Italian dressing
- Olive oil
The purpose of salad dressing depends across cultures. There are many often used salad dressings in North America. Traditional dressings in southern Europe are vinaigrettes, while mayonnaise is predominant in eastern European countries and Russia. In Denmark dressings are often based on crème fraîche. In China, where Western salad is a recent adoption from Western cuisine, the term salad dressing (沙拉酱, shalajiang) means to mayonnaise or mayonnaise-based dressings.
Garnishes[change | edit source]
There are many vegetables and other fare that are often added to green salad. Some of them include:
- shelled sunflower seeds
- onions (mostly the red variety)
- bacon bits (sometimes the bits are artificially flavored pieces of textured soybean protein)
- grated carrots
- surimi - artificial crab meat
- bell peppers
Again, individual taste usually governs the choice of salad garnishes.