Cookbook:Salad Recipes - eMyTextBooks

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A salad is a food item generally served either prior to or after the main dish as a separate course, as a main course in itself, or as a sidedish accompanying the main dish. The word “salad” comes from the French salade of the same meaning, from the Latin salata, “salty.”

A salad is most often composed of a mixture of uncooked vegetables, built up on a base of green leafy vegetables such as one or more lettuce varieties, dandelion, alfalfa sprouts, cabbage, spinach or arugula. This is often referred to as a “green salad.”

Other common vegetables in a green salad include tomato, cucumber, peppers, mushroom, onion, sping onion, carrot and radish. Other food items such as pasta, olives, cooked potatoes, rice, croutons, meat and poultry (e.g. bacon, chicken), cheese or seafood (e.g. tuna, crab) are sometimes added to salads.