The salad occurs as food item generally served either prior even even to or fallowing a independent dish as a separate course, as a maaround course in itself, or as a entremots accompanying a independent dish. A word "salad" comes from either a French salade of a same meaning, from either the Latin salata, "salty", from sal, "salt". (Look at as well sauce, salsa, sausage.)

Salad likewise unremarkably refers to the blended food item— typically meat, seafood or even eggs blended by owning mayo, finely chopped vegetables & seasonings— which may be served when section of the green salad, however is typically utilized as a sandwich filling. Salads of this form include egg, chicken, tuna, shrimp, & ham salad.

Around Denmark salad also refers to the blend of vegetables around the dressing utilized as a condiment on top of the famous Danish open sandwich, smørrebrød, and by using meats. Examples include cucumber salad, horseradish salad, Italian salad (the mixture of vegetables around a creme fraiche/mayonnaise dressing, served in ham), and Russian salad (a red beet salad).

The green salad
A "green salad" is virtually all typically composed of the mixture of uncooked vegetables, built up on the base of leaf vegetables such as 1 or even further lettuce varieties, dandelion, spinach, or arugula.

More most common vegetables around the green salad include tomato, cucumber, peppers, mushroom, onion, spring onion, carrot and radish. More food things like pasta, olives, cooked potatoes, rice, croutons, meat (e.g. bacon, chicken), cheese, or fish (e.g. tuna) are periodically added to salads.

Types of green salad
Caesar salad Chef salad Cobb salad Greek salad Italian salad Mesclun salad Niçoise salad

Salad dressings
The green salad is typically served by owning the dressing. A select few examples include: Mayonnaise Louis dressing Ranch dressing Russian dressing Thousand Island dressing Olive oil French dressing Vinaigrette Conception of salad dressing alter through culture. Most common salad dressings within Northward Western tend to become super wide. Traditional dressings within southern Europe were vinaigrettes. Within China, where American salad occurs as recent adoption from either American culinary art, a term salad dressing (沙拉酱, shalajiang) tends to refer preponderantly to mayonnaise or mayonnaise-based dressings.

Other types of salads

A bit of salads come according to food items other than freshly vegetables: Various Bean salads like green bean salad, seven bean salad Chicken salad Egg salad Fruit salad—sliced, peeled fruits served in their own juices or sustaining the dressing. Larb—the national dish of Laos, made from either birthday suit or even cooked meat by owning herbs, spices & lime juice Pasta salad Potato salad Shopska salad—named after Sofia, Bulgaria, made with vegetables & feta cheese Somen salad—Japanese somen noodles, garnish, and the vinegar-based sauce; served cold Som tam—Thai salad made by owning raw papaya and fish sauce Tabouli—wheat bulgur, parsley, tomatoes, cucumber, lemon juice, oil, served cold Waldorf salad—apples, celery, walnuts, and the creamy dressing Watergate salad—pistachio pudding, crushed pineapple, marshmallows, mandarin oranges, and whipped cream

History
In the Middle Ages, after an extended wintertime of brine-cured meats & pickled vegetables, humans would become "salt-sick" & starving for spring greens. The pregnant married woman's yearning for rapunzel growing in a garden next door inspired the fairy tale of Rapunzel. Popular history asserts that peasants ate other salads than lords, & were a healthier for it, & in point of fact salads, cooked & raw, involved numbers of ingredients that would exist as "gourmet" in todays world: lovage, burnet, sorrel.

A diarist John Evelyn wrote a book in salads, Acetaria: A Discourse on Sallets (1699), that describes the freshly salad greens prefer "sellery" (celery), coming away from Italy and the Netherlands.