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{{Short description|Food mixture, served chilled or at room temperature}}
{{About|the type of culinary dish}} {{About|the type of culinary dish}}
{{pp-pc}}
]
{{Use dmy dates|date=October 2020}}
{{meals}}
{{Infobox food
'''Salad''' is any of a wide variety of ] including: ] salads; salads of ], ]s, ], or grains; mixed salads incorporating ], ], or ]; and ] salads.<ref>Encyclopedia Britanica</ref> They may include a mixture of cold and hot, often including raw vegetables or fruits.
| name = Salad
| image = Salad platter.jpg
| caption = A ''garden salad'' ] served with bread and dressing on the side, consisting of ], ], ], ]s, ]es, ]s, ]es, and ]
| alternate_name =
| country =
| region =
| creator =
| course =
| type =
| main_ingredient = Pieces of ]s, ]s, ], or ]s mixed with a ].
| variations = Many
| calories =
| other =
}}


A '''salad''' is a ] consisting of mixed ingredients, frequently vegetables. They are typically served chilled or at ], though some can be served warm. Condiments and ], which exist in a variety of flavors, are used to make a salad.
Green salads include leaf ] and leafy vegetables with a ] or ]. Other salads are based on pasta, ], or ]. Most salads are traditionally served cold, although some, such as south German ], are served warm.


{{anchor|gardensalad}}'''Garden salads''' use a base of ] such as ], ], ] or ]; they are common enough that the word ''salad'' alone often refers specifically to garden salads. Other types include ], ], bread salad (such as ], ]), vegetable salads without leafy greens (such as ], ], ]), rice-, ]- and ]-based salads, ]s and desserts.
Green salads including leaf lettuces are generally served with a dressing, as well as various ] such as ] or ], and sometimes with the addition of ], ], ], ], ], or ].


Salads may be served at any point during a ]. They may be: Salads may be served at any point during a meal:
*] salads – light, smaller-portion salads served as the first course of the meal
*] salads – to accompany the main course as a side dish; examples include ] and ]
*] salads – usually containing a portion of one or more ], such as ], ]s, or ]
*] – sweet salads containing ], ], sweeteners or ]
When a sauce is used to flavor a salad, it is generally called a dressing; most salad dressings are based on either ] or a creamy dairy base.


== Etymology ==
*] salads, light salads to stimulate the ] as the ] course of the meal.
The word "salad" comes to English from the ] ''salade'' of the same meaning, itself an abbreviated form of the earlier ] ''herba salata'' (salted herb), from the ] ''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 ] (a solution of salt in water) or salty oil-and-vinegar dressings during ] times.<ref name="etymonline">{{OEtymD|salad}}</ref>
*Side salads, to accompany the main course as a ].
The phrase "]", meaning a "time of youthful inexperience" (based on the notion of "green"), is first recorded by Shakespeare in 1606,<ref name="etymonline" /> while the use of ], referring to a ]-style serving of salad ingredients, first appeared in ] in 1937.<ref>{{Cite web |title=Definition of SALAD BAR |url=https://www.merriam-webster.com/dictionary/salad+bar |access-date=2022-06-23 |website=www.merriam-webster.com |language=en}}</ref>
*] salads, usually containing a portion of ], such as ] or slices of ].
*Palate-cleansing salads, to settle the ] after the main course.
*] salads, sweet versions usually containing ] or ].


==Etymology== == History==
The ] and ] ate mixed greens with dressing, a type of '''mixed salad'''.<ref>{{cite web |url=http://www.foodtimeline.org/foodsalads.html |title=The Food Timeline: history notes--salad |work=] |first=Lynne |last=Olver |author-link=Lynne Olver}}</ref><ref>{{cite web|url=http://www.salad-recipe.net/Salad-history.htm|title=salad-recipe.net|url-status=dead|archive-url=https://web.archive.org/web/20051103053551/http://www.salad-recipe.net/Salad-history.htm|archive-date=3 November 2005}}</ref> 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'',<ref>{{Cite web|url=http://www.gutenberg.org/files/15517/15517-h/15517-h.htm|title=A Discourse of Sallets-Free Ebook}}</ref> ] attempted with little success to encourage his fellow Britons to eat fresh salad greens.<ref>{{cite web|url=http://www.cheftalk.com/cooking_articles/Food_History/78-The_History_Of_Salad.html|title=The History of Salad|date=17 February 2010|work=ChefTalk.com|access-date=20 October 2009|archive-url=https://web.archive.org/web/20090605000630/http://www.cheftalk.com/cooking_articles/Food_History/78-The_History_Of_Salad.html|archive-date=5 June 2009|url-status=dead}}</ref> ], ate boiled ] over greens covered with creamy mustard dressing, ]s, ], and slices of ]s.<ref name="etymonline" />
] salad is typically composed of ], ] meat, ], ], ], and ] and served with a Louie dressing based on ] and ] with ] on the side.]]


Oil used on salads can be found in the 17th-century colony of ] (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".<ref>{{cite web|url=http://www.newnetherlandinstitute.org/files/3414/0152/0685/Volume_V_-_Council_Minutes_1652-1654.pdf|title=Council Minutes page 78}}</ref> In a 1665 letter to the Director of New Netherland from ] 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,...".<ref>{{cite web|url=http://www.newnetherlandinstitute.org/files/4013/5543/9329/CuracaoPapers.pdf|title=Curaçao Papers page 234}}</ref>
The word "salad" comes from the ] ''salade'' of the same meaning, from the ] ''salata'' (salty), from ''sal'' (salt). (Other salt-related words include ], ], ], and ]). In English, the word first appears as "salad" or "sallet" in the 14th century.


Salads may be sold in ]s, at ]s and at ] chains. In the United States, restaurants may have a ] with salad-making ingredients, which the customers will use to put together their salad.<ref>"Birth of the salad bar; Local restaurant owners may have invented the common buffet," The ''State Journal-Register'' (Springfield, IL), 28 December 2001, Magazine section (p. 10A)</ref> Salad restaurants were earning more than $300 million in 2014.<ref>{{cite news|last1=Lam|first1=Bourree|title=America's $300 Million Salad Industry|url=https://www.theatlantic.com/business/archive/2015/07/america-millions-salad-industry/397574/|access-date=3 July 2015|work=]|date=3 July 2015}}</ref> 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.<ref>{{cite news|url=https://www.npr.org/sections/thesalt/2016/07/12/485098252/as-bagged-salad-kits-boom-americans-eat-more-greens|title=As Bagged Salad Kits Boom, Americans Eat More Greens|newspaper=NPR.org}}</ref>
Salt is associated with salad because vegetables were seasoned with ] or salty ]s during ] times.<ref name="etymonline">{{OEtymD|salad}}</ref>


== Types ==
The terminology "]", meaning a "time of youthful inexperience" (on notion of "green"), is first recorded by Shakespeare in 1606, while the use of ] first appeared in American English in 1976.<ref name="etymonline"/>
]
]'']]
]
] with egg and mayonnaise]]
] fish salad of ] in ], ''treska s majonézou'']]
]]]
], a ] salad]]


A salad can be a '''composed salad''' (with the ingredients specifically arranged on the serving dish) or a '''tossed salad''' (with the ingredients placed in a bowl and mixed, often with salad dressing). An ] plate, the first dish of a formal ], is similar to a composed salad, and has vegetables, cheese, and meat.{{Citation needed|date=January 2022}}
==History==
Food historians say the Romans ate mixed greens and dressing, and the ]s were known to have dressed greens with ] and ] two thousand years ago.<ref></ref><ref name="hungrymonster.com"></ref><ref></ref> In his 1699 book, ''Acetaria: A Discourse on Sallets'', ] attempted with little success to encourage his fellow Britons to eat fresh salad greens.<ref></ref> Royalty dabbled in salads: ], ate boiled ] over salad covered with creamy mustard dressing, ]s, ], and slices of ]s.<ref name="hungrymonster.com"/>


=== Green salad ===
The ] popularized salads in the late 19th century and other regions of the world adopted them throughout the second half of the 20th century. From ] and the ] to ], ], and Australia, salads are sold commercially in ]s for those who do not have time to compose a home-made salad, at ] (restaurants will often have a "]" laid out with salad-making ingredients, which the customers will use to put together their salad) and at ] chains specializing in health food. In the US market, fast food chains such as ] and ], that typically sold "]" such as ], ], and ], now sell packaged salads to appeal to the health-conscious.
A '''green salad''', or '''green leaf salad''', another name for garden salad, is most often composed of ]s such as ] varieties, ], or ]. If non-greens make up a large portion of the salad it may instead be called a '''vegetable salad'''. Common raw vegetables (in the ]) used in a salad include ]s, ], ]es, ]s, ]s, ], ]es, ], ], ], ] hearts, ], ], ], ]s, and ]s. Nuts, berries, seeds, lentils, and flowers are less common components. ], ], ], and ]s may be used as garnishes, but large amounts of animal-based foods would be more likely in a ].{{Citation needed|date=January 2022}}


==Types of salads== ====Wedge salad====
A '''wedge salad'''{{anchor|wedge salad}} is a green salad made from a head of lettuce (often ]), halved or quartered, with other ingredients on top.<ref>{{cite web | url=http://www.foodnetwork.com/recipes/paula-deen/wedge-salad-recipe.html | title=Wedge Salad | work=Food Network | access-date=25 January 2016 | author=Paula Deen | archive-date=24 January 2016 | archive-url=https://web.archive.org/web/20160124150155/http://www.foodnetwork.com/recipes/paula-deen/wedge-salad-recipe.html | url-status=dead }}</ref>
===Green salad===
]
The "green salad" or "]" is most often composed of ]s such as ] varieties, ], or ]. Due to their low caloric density, green salads are a common diet food. The salad leaves may be cut or torn into bite-sized fragments and tossed together (called a ''tossed salad''), or may be placed in a predetermined arrangement.


===Vegetable salad=== === Bound salads ===
Bound salads are assembled with thick sauces such as ]. One portion of a bound salad will hold its shape when placed on a plate with a scoop. Examples of bound salad include ], ], ], ], and ]. Some bound salads are used as ] fillings. Some ]s, e.g. ], are bound salads. They are popular at ], ] and ].{{Citation needed|date=January 2022}}
Vegetables other than greens may be used in a salad. Common vegetables used in a salad include ]s, ], ]es, ]s, ]s, ]s, ]s, ], ]s, ], and ]es. Other ingredients, such as ], ], ], ], ], ]s, ]s, ]s, ] (e.g. ], ]), or ] (e.g. ], ]), are sometimes added to salads.


===Bound salad=== === Dinner salads ===
] salads (known as '''dinner salads'''<ref name="Things to Do">Melissa Barlow, Stephanie Ashcraft. ''Things to Do with a Salad: One Hundred One Things to Do With a Salad''. Gibbs Smith, 2006. {{ISBN|1-4236-0013-4}}. 128 pages, .</ref> or as '''entrée salads''' in the ]) may contain small pieces of poultry, seafood, or ]. ], ], ], ], ], and ] are dinner salads.
]
A "bound" salad can be composed (arranged) or tossed (put in a bowl and mixed with a thick dressing). They are assembled with thick sauces such as ]. One portion of a true bound salad will hold its shape when placed on a plate with an ice-cream scoop. Examples of bound salad include ], ], ], ], and ].


A wide variety of cheeses are used in dinner salads, including ] blue cheese (traditional for a Cobb salad), and ], Cheddar, Jack, and Provolone (for chef and Cobb salads).{{Citation needed|date=January 2022}}
Bound salads are often used as ] fillings. They are also popular at picnics and barbecues, because they can be made ahead of time and refrigerated.


===Main course salads=== === Fruit salads ===
{{main|Fruit salad}}
] salads (also known as "dinner salads"<ref name="Things to Do">Melissa Barlow, Stephanie Ashcraft Things to Do with a Salad: One Hundred One Things to Do With a Salad Gibbs Smith, 2006 ISBN 1-4236-0013-4, 9781423600138 128 pages page 7 </ref> and commonly known as "entrée salads" in North America) may contain grilled or fried chicken pieces, seafood such as grilled or fried shrimp or a fish steak such as ], ], or ]. Sliced steak, such as ] or skirt, can be placed upon the salad. ], ], ], ], and ] are types of dinner salad.
Fruit salads are made of fruit (in the ]), which may be fresh or canned. Examples include ].<ref name="Things to Do" />


===Fruit salads=== === Dessert salads ===
Dessert salads rarely include leafy greens and are often sweet. Common variants are made with ] or ]; e.g. ], ], and ]. Other forms of dessert salads include regional dishes such as Midwestern America's ambrosia-like ] and ], which contains crumbled cookies as an ingredient.<ref name="Things to Do" />
Fruit salads are made of fruit, and include the ] that can be made fresh or from canned fruit.<ref name="Things to Do"/>


===Dessert salads=== == See also ==
Dessert salads rarely include leafy greens and are often sweet. Common variants are made with ] or ] (oftentimes with the brand products ] and / or ]); e.g. ], ], and ]. Other forms of dessert salads include ], ], and ] popular in parts of the Midwestern United States.<ref name="Things to Do"/>

==Examples of salads==
]
]

===World Salads===
Click here for a ] around the world.

===Other Salads===
The following is a list of additional salads:
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*] - a Vietnamese salad<!--need description-->
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==Dressings==
]-style ].]]
] on a salad]]
] ] dressing.]]

Sauces for salads are often called "dressings". The concept of salad dressing varies across cultures.

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

*]
*Creamy dressings, usually ]-based, but which may also contain ], ], ], ], or ]
*Cooked dressings, which resemble creamy dressings, but are usually thickened by adding ]s and gently heating.

Vinaigrette {{IPA-en|vɪnəˈɡrɛt|}} is a mixture (]) of ] and ], often flavored with ]s, ]s, salt, pepper, sugar, and other ingredients. It is used most commonly as a ],<ref></ref>
but also as a sauce or marinade.

There are many commonly used salad dressings in North America. Traditional dressings in France are ]s, while ] is predominant in ] and ]. In ], dressings are often based on ]. In southern Europe, salad is generally dressed by the diner with oil and vinegar.<!--not the same as vinaigrette, which is an emulsion prepared before adding to the salad-->

In ], it is common to add ], ], ] juice, or ] to salad dressings.{{Citation needed|date=June 2010}}

The following are examples of common salad dressings:
*]
*]
*]
*]
*]
*]
*]
*]
*]
*]
*]
*]
*]
*]
*]

==Toppings and garnishes==
Popular salad garnishes are nuts, croutons, ], ] (real or imitation), ],
], shredded ]s, diced ], ], sliced ], ], sliced ]s, sliced red ], ], ] seeds (shelled), real or artificial crab meat (]) and cherry ]es. Various cheeses, berries, seeds and other ingredients can also be added to green salads. Cheeses, in the form of cubes, crumbles, or grated, are often used, including ], ], and ]. Color considerations are sometimes addressed by using edible flowers, red radishes, carrots, various colors of peppers, and other colorful ingredients.

==Salad records==
]
The ] (settlement) of ], ], holds the ] for the largest lettuce salad, weighing 10,260&nbsp;kg. The event, held on 10 November 2007, was part of the 70th anniversary celebration of the founding of the moshav. The salad was sold to participants and onlookers alike for 10 ] per bowl, raising 100,000 NIS (over $25,000) to benefit ],<ref></ref> a rehabilitative village for young adults suffering from severe physical and cognitive disabilities. Major General (Res.) ], Chairman of Aleh Negev was present to accept the donation and commended the residents, who had grown the lettuce and prepared the salad on the moshav. The volunteer effort to prepare the salad itself took all day and most of the residents, ranging from many of the original founders of the moshav to young children, participated.

==See also==
{{Portal|Food}} {{Portal|Food}}
*] * ]
*] * ]
* ]


==References== == References ==
{{Reflist|2}} {{Reflist}}


== Further reading ==
==External links==
* {{Citation |publisher = Jacksonville Printing Co. |location = Jacksonville, Fla |title = Florida Salads: a collection of dainty, wholesome salad recipes that will appeal to the most fastidious |author = Frances Barber Harris |date = 1918 |oclc = 509840 |ol = 6612631M }}
{{Commons category|Salad}}
{{Cookbook|Salad Recipes}}
{{Wiktionary|salad}}
*


{{cuisine}} {{Salads}}
{{Sister bar|c=no|b=no}}
{{Salad dressings}}
{{Authority control}}


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Latest revision as of 23:45, 12 January 2025

Food mixture, served chilled or at room temperature This article is about the type of culinary dish. For other uses, see Salad (disambiguation).

Salad
A garden salad platter served with bread and dressing on the side, consisting of lettuce, beetroot, cucumber, scallions, cherry tomatoes, olives, sun-dried tomatoes, and feta
Main ingredientsPieces of vegetables, fruits, eggs, or grains mixed with a sauce.
VariationsMany

A salad is a dish consisting of mixed ingredients, frequently vegetables. They are typically served chilled or at room temperature, though some can be served warm. Condiments and salad dressings, which exist in a variety of flavors, are used to make a salad.

Garden salads use a base of leafy greens such as lettuce, arugula or 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, bread salad (such as fattoush, panzanella), vegetable salads without leafy greens (such as Greek salad, potato salad, coleslaw), rice-, pasta- and noodle-based salads, fruit salads and desserts.

Salads may be served at any point during a meal:

When a sauce is used to flavor a salad, it is generally called a dressing; most salad dressings are based on either a mixture of oil and vinegar or a creamy dairy base.

Etymology

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 herb), 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 1937.

History

The Romans and ancient Greeks 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, John Evelyn attempted with little success to encourage his fellow Britons to eat fresh salad greens. 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 may 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 2014. 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

A tossed green salad
A composed salade niçoise
A large mixed salad
A large mixed salad
American-style potato salad with egg and mayonnaise
A traditional Slovak fish salad of cod in mayonnaise, treska s majonézou
Fruit salad
Ambrosia, a dessert salad

A salad can be a composed salad (with the ingredients specifically arranged on the serving dish) or a tossed salad (with the ingredients placed in a bowl and mixed, often with salad dressing). An antipasto plate, the first dish of a formal Italian meal, is similar to a composed salad, and has vegetables, cheese, and meat.

Green salad

A green salad, or green leaf salad, another name for 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 instead be called a vegetable 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, lentils, 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.

Wedge salad

A wedge salad is a green salad made from a head of lettuce (often iceberg), halved or quartered, with other ingredients on top.

Bound salads

Bound salads are assembled with thick sauces such as mayonnaise. One portion of a 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, coleslaw, and potato salad. Some bound salads are used as sandwich fillings. Some pasta salads, e.g. macaroni salad, are bound salads. They are popular at picnics, potlucks and barbecues.

Dinner salads

Main course salads (known as dinner salads 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, Michigan salad, and Pittsburgh salad are dinner salads.

A wide variety of cheeses are used in dinner salads, including Roquefort blue cheese (traditional for a Cobb salad), and Swiss, Cheddar, Jack, and Provolone (for chef and Cobb salads).

Fruit salads

Main article: Fruit salad

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

Dessert salads

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 regional dishes such as Midwestern America's ambrosia-like glorified rice and cookie salad, which contains crumbled cookies as an ingredient.

See also

References

  1. ^ Harper, Douglas. "salad". Online Etymology Dictionary.
  2. "Definition of SALAD BAR". www.merriam-webster.com. Retrieved 23 June 2022.
  3. Olver, Lynne. "The Food Timeline: history notes--salad". The Food Timeline.
  4. "salad-recipe.net". Archived from the original on 3 November 2005.
  5. "A Discourse of Sallets-Free Ebook".
  6. "The History of Salad". ChefTalk.com. 17 February 2010. Archived from the original on 5 June 2009. Retrieved 20 October 2009.
  7. "Council Minutes page 78" (PDF).
  8. "Curaçao Papers page 234" (PDF).
  9. "Birth of the salad bar; Local restaurant owners may have invented the common buffet," The State Journal-Register (Springfield, IL), 28 December 2001, Magazine section (p. 10A)
  10. Lam, Bourree (3 July 2015). "America's $300 Million Salad Industry". The Atlantic. Retrieved 3 July 2015.
  11. "As Bagged Salad Kits Boom, Americans Eat More Greens". NPR.org.
  12. Paula Deen. "Wedge Salad". Food Network. Archived from the original on 24 January 2016. Retrieved 25 January 2016.
  13. ^ Melissa Barlow, Stephanie Ashcraft. Things to Do with a Salad: One Hundred One Things to Do With a Salad. Gibbs Smith, 2006. ISBN 1-4236-0013-4. 128 pages, page 7.

Further reading

  • Frances Barber Harris (1918), Florida Salads: a collection of dainty, wholesome salad recipes that will appeal to the most fastidious, Jacksonville, Fla: Jacksonville Printing Co., OCLC 509840, OL 6612631M
Salads
List of salads
Salads
Bread salads
Dessert salads
Fish salads
Fruit salads
Noodle salads
Related articles
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Salad dressings
Condiments A bowl of salad and a bottle of dressing
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