Salad#Bound salads

{{Short description|Food mixture, served chilled or at room temperature}}

{{Infobox food

| name = Salad

| image = Salad platter.jpg

| caption = 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

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| main_ingredient = Pieces of vegetables, fruits, eggs, or grains mixed with a sauce.

| variations = Many

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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 called salad dressings, which exist in a variety of flavors, are usually used to make a salad.

{{anchor|gardensalad}}Garden salads have a base of raw leafy greens (sometimes young "baby" greens) such as lettuce, arugula (rocket), kale or spinach; they are common enough that the word salad alone often refers specifically to garden salads. Other types of salad include bean salad, tuna salad, bread salads (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 dessert salads.

Salads may be served at any point during a meal:

Appetizer salads – light, smaller-portion salads served as the first course of the meal
Side salads – to accompany the main course as a side dish; examples include potato salad and coleslaw
Main course salads – usually containing a portion of one or more high-protein foods, such as eggs, legumes, or cheese
Dessert salads – sweet salads containing fruit, gelatin, sweeteners or whipped cream

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.{{OEtymD|salad}}

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.{{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}}

== History==

The Romans and ancient Greeks ate mixed greens with dressing, a type of mixed salad.{{cite web |url=http://www.foodtimeline.org/foodsalads.html |title=The Food Timeline: history notes--salad |work=The Food Timeline |first=Lynne |last=Olver |author-link=Lynne Olver}}{{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}} 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, often considered the first book on salads,{{Cite journal |last=Main |first=C. F. |date=2012-06-12 |title=John Evelyn's Salads |url=http://jrul.libraries.rutgers.edu/index.php/jrul/article/view/1630 |journal=The Journal of the Rutgers University Libraries |volume=45 |issue=2 |doi=10.14713/jrul.v45i2.1630 |issn=0036-0473|doi-access=free }} John Evelyn attempted with little success to encourage his fellow Britons to eat fresh salad greens.{{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}} 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".{{cite web|url=http://www.newnetherlandinstitute.org/files/3414/0152/0685/Volume_V_-_Council_Minutes_1652-1654.pdf|title=Council Minutes page 78}} 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,...".{{cite web|url=https://www.newnetherlandinstitute.org/application/files/4216/8372/4923/CuracaoPapers.pdf|title=Curaçao Papers page 234}}

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."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) Salad restaurants were earning more than $300 million in 2014.{{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=The Atlantic|date=3 July 2015}} 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.{{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}}

Types

File:Rocket lettuce, Butternut squash, Beetroot, Green beans, whipped cream salad.jpg

File:Simple salade nicoise.jpg]]

File:A large mixed salad.jpg

File:Potato salad with egg and mayonnaise.jpg with egg and mayonnaise]]

File:Treska s majonezou.jpg fish salad of cod in mayonnaise, treska s majonézou]]

File:Fruit salad.JPG]]

File:Ambrosia salad.jpg, 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.{{Citation needed|date=January 2022}}

= 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.{{Citation needed|date=January 2022}}

==Wedge salad==

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

= 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.{{Citation needed|date=January 2022}}

= Dinner salads =

Main course salads (known as dinner saladsMelissa 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, [https://books.google.com/books?id=Ft04BDXZqhEC&pg=PA8&dq=dessert+salads+cookie+salad+pistachio+salad#PPA7,M1 page 7]. 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).{{Citation needed|date=January 2022}}

= Fruit salads =

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.