A salad is a dish consisting of a mixture of small pieces of food, usually predominantly vegetables. They are typically served at room temperature or chilled, with notable exceptions such as south German potato salad which is served warm. Salads may contain virtually any type of ready-to-eat food.
Garden salads use a base of leafy greens like lettuce, arugula, 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, and Japanese 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.
Salads may be served at any point during a meal
- Appetiser 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 chicken, salmon, beef, legumes, or cheese.
- Dessert salads – sweet versions containing fruit, gelatin, sweeteners or whipped cream.
- Tarragon Russian Dressing
- Balsamic Vinaigrette
- Caecer Dressing
- Ranch Dressing
- Raspberry Vinaigrette
- Roasted Yellow Pepper And Basil Vinaigrette
- Simple Mustard Vinaigreete
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