List of salads
Salad is any of a wide variety of dishes including: green salads; vegetable salads; salads of pasta, legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads. They include a mixture of cold or hot foods, often including vegetables and/or fruits.
Varieties of salad
|- !Name !Image !Origin !Type !Description |- |Acar | |Indonesia, Malaysia, and Singapore |Vegetable salad |Made from yardlong beans, carrots and cabbage which are pickled in vinegar and dried chili peppers. The vegetables are then tossed in ground peanuts. |- |Ambrosia | |United States |Fruit salad |Mixed with sour cream and/or sweetened whipped cream, miniature marshmallows, pineapple, mandarin oranges and coconut. Variations include raspberries and strawberries. |- |Antipasto | |Italy |Meat salad |Italian salami,Italian cheese, lettuce, olives, Italian dressing |- |Arab salad | |Arab cuisine |Vegetable salad |Combines many different vegetables and spices, and often served as part of a mezze |- |Asinan | |Indonesia |Vegetable or fruit salad |A pickled (through brined or vinegared) vegetable or fruit dish, commonly found in Indonesia. The vegetable asinan is preserved vegetables served in a thin, hot, peanut sauce with vinegar, topped with peanuts and krupuk. The fruit asinan is preserved tropical fruits served in sweet, hot and sour vinegar and chili sauce, sprinkled with peanuts. |- |Bean salad | | |Bean salad |Mainly composed of cooked pole beans (green beans and/or yellow wax beans), cooked chickpeas (garbanzo beans), cooked kidney beans and sliced or diced fresh beetroot. The beans are marinated in an oil/vinegar vinaigrette, sometimes sweetened with sugar. |- |Bok l'hong
bok lahong | |Cambodia |Fruit salad |A papaya salad. Herbs added to the salad either as ingredients or garnishes might include kantrop, lime leaves and basil. The dressing may include fish sauce, shrimp paste, dried shrimp, preserved crabs, crushed peanuts and/or lime juice. Other vegetables used may include diced tomatoes and shredded carrots. |- |Caesar salad | |California |Green salad | Romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, anchovies, and black pepper. |- |Celery Victor | |American (cuisine). Invented in 1910 by Victor Hertzler who is also credited by some for inventing crab Louis. |Vegetable salad |Celery hearts simmered in a veal or chicken stock, chilled (often in a citrus or vinegar marinade), tossed with mild peppers, then served over Romaine lettuce. |- |Cheese slaw | | |Cheese salad |a salad consisting of grated cheese, grated carrot and a mayonnaise dressing. |- |Chef salad | | |Vegetable and meat salad |Usually made with hard-boiled eggs, strips of ham or another cold cut (such as roast beef, turkey, or chicken), croutons, tomatoes, cucumbers, and cheese (often crumbled), all placed upon a bed of tossed lettuce or other leaf vegetables. Several early recipes also include anchovies. The dressing on this salad was traditionally Thousand Island dressing, and it may be served with other dressings. |- |Chicken salad | |Worldwide |Meat salad |Any salad that comprises chicken as a main ingredient. Other common ingredients include boiled eggs, mayonnaise, and a variety of mustards. |- |Chilean salad | |Chilean cuisine |Vegetable salad |Contains tomato, onion, coriander and olive oil, and sometimes with chili peppers |- |Chinese chicken salad | |American Chinese cuisine |Meat salad |A salad with chicken flavored by Chinese seasonings, popular in the United States. |- |Çoban salatası | |Turkey |Vegetable salad |A combination of finely chopped tomatoes, cucumbers, onions, green peppers and flat-leaf parsley. The dressing consists of a simple mix of lemon juice, extra virgin olive oil and salt. |- |Cobb salad | |United States |Vegetable salad |The original recipe contained: lettuce (head lettuce, watercress, chicory, and romaine), tomatoes, crisp bacon, Chicken breast, hard-cooked eggs, avocado, roquefort cheese, chives and vinaigrette. |- |Coleslaw | |Worldwide |Cabbage |Coleslaw, sometimes is a type of salad consisting primarily of shredded raw cabbage. It may also include shredded carrots. |- |Crab Louie | |United States |Seafood salad |A typical Crab Louie salad consists of crab meat, hard boiled eggs, tomato, asparagus, cucumber and is served on a bed of Romaine lettuce with a Louie dressing based on mayonnaise, chili sauce and peppers on the side. Some recipes include olives and scallions. |- |Curtido | |Central America |Cabbage |A lightly fermented cabbage relish. |- |Dressed herring | |Russia |Herring and vegetable salad |Diced, salted herring covered with layers of grated, boiled vegetables (potatoes, carrots, beet roots), chopped onions, and mayonnaise. |- |Egg salad | | |Egg salad |Egg salad is often used as a sandwich spread, typically made of chopped hard-boiled eggs, mayonnaise, mustard, minced celery or onion, salt, pepper and paprika. |- |Fattoush | |Lebanon |Bread salad |A bread salad made from toasted or fried pieces of pita bread (khubz 'arabi) combined with mixed greens and other vegetables. |- |Fiambre | |Guatemala |Meat salad |A traditional Guatemalan salad eaten on November 1 and 2, to celebrate the Day of the Dead (Día de los Difuntos) and the All Saints Day (Día de los Santos). It is a salad, served chilled, and may be made up from over 50 ingredients. |- |Fruit salad | |Worldwide |Fruit salad |Made with various types of fruit, served either in their own juices or a syrup. Also known as a fruit cocktail. |- |Gado-gado | |Indonesia |Vegetable salad |A traditional dish in Indonesian cuisine, and is a vegetable salad served with a peanut sauce dressing, eaten as a main dish. |- |Garden salad | |Worldwide |Green salad |Made with lettuce such as iceberg, romaine or mesclun greens. Other toppings may include: tomatoes, carrots, onions, cucumbers, mushrooms, bell peppers. |- |Glorified rice | |United States |Fruit salad |Made from rice, crushed pineapple, egg, sugar, vinegar, flour and whipped cream. It may be decorated with maraschino cherries. |- |Golbaengi muchim | |Korea |Fish salad |Made with Neverita didyma, (a sea snail), dried shredded squid or dried Alaska pollack, vegetables such as sliced cucumber, and shredded scallions, and mixed with a hot and spicy sauce. The sauce is generally made with gochujang (chili pepper paste), chili pepper powder, vinegar, sugar, salt, minced garlic, and sesame oil. |- |Greek salad | |Greece |Vegetable salad |Made with wedges of tomatoes, cucumber, green bell peppers, red onion, sliced or cubed feta cheese, and kalamata olives, typically seasoned with salt, black pepper and dried oregano, and dressed with olive oil. |- |Ham salad | | |Meat salad |Includes ham, mayonnaise or salad dressing, diced dill or sweet pickles or pickle relish, chopped hard boiled egg, and perhaps onions, celery, cucumber or tomatoes. |- |Insalata Caprese | |Italian region of Campania |Tomato and cheese salad |Made of sliced fresh buffalo mozzarella, tomatoes and basil, and seasoned with salt, pepper, and olive oil. |- |Israeli salad | |Arab salad |Vegetable salad |Chopped salad of finely diced tomato and cucumber. Usually made of tomatoes, cucumbers, onions and parsley, and dressed with fresh lemon juice, olive oil and black pepper. Generally, the cucumbers are not peeled. The key is using very fresh vegetables and chopping them as finely as possible. |- |Jello salad | |United States |Fruit salad |Made with flavored gelatin, fruit and sometimes grated carrots or, more rarely, other vegetables. Other ingredients may include cottage cheese, cream cheese, marshmallows, nuts or pretzels. |- |Karedok | |West Java, Indonesia |Vegetable salad |A raw vegetable salad made from cucumbers, bean sprouts, cabbage, legumes, Thai basil, and small green eggplant. |- |Kinilnat | |Philippines |Vegetable salad |The leaves, shoots, blossoms, or the other parts of sweet potato, bitter melon and/or other edible plants are boiled and drained and dressed with bagoong (preferably) or patis, and sometimes souring agents like calamansi or cherry tomatoes are added, as well as freshly ground ginger. |- |Kısır | |Turkish cuisine |Cereal salad |A side dish made from fine bulgur, parsley, and tomato paste. |- |Larb | |Lao (cuisine) and the Isan region of Thailand |Meat salad |A spicy meat salad usually made with chicken, beef, duck, turkey, pork or sometimes fish, flavored with fish sauce, lime juice and herbs. |- |Lyutika | |Bulgaria |Vegetable salad |Made from roasted peppers, tomatoes, garlic, onions, and vegetable oil, usually crushed with a pestle in a mortar. |- |Macaroni salad | |Worldwide |Pasta salad |Made with cooked elbow macaroni pasta served cold and usually prepared with mayonnaise. |- |Macedonia salad | | |Fruit salad |Composed of small pieces of fruit or vegetables. The former is eaten as a dessert, the latter as a cold salad. |- |Matbucha | |Morocco |Vegetable salad |Mainly made with tomatoes, roasted peppers, oil and garlic which are cooked together. |- |Mesclun | |Provence, France |Vegetable salad |A salad mix that traditionally mix includes chervil, arugula, leafy lettuces and endive in equal proportions, but modern iterations may include an undetermined mix of fresh and available lettuces and greens. |- |Michigan salad | |United States |Vegetable salad |Green salad usually topped with dried fruit cherries, blue cheese, and a vinaigrette salad dressing. |- |Naem khluk | |Thailand |Meat salad |Crumbled, deep-fried balls of sticky rice and naem (fermented sausage of pork skin mixed with sticky rice) are mixed with sliced shallots, dried chillies, fish sauce and lime juice. It is served with raw vegetables and fresh herbs. |- |Niçoise salad | |Côte d'Azur region of France, originating in and named for the city of Nice, France. |Vegetable salad |Cos lettuce, native Nicoise olives and garnished with tinned anchovies. The salad is served with traditional Dijon vinaigrette. |- |Panzanella | |Florence, Italy |Bread salad |a bread salad that includes sliced bread and fresh tomatoes flavored with basil, olive oil, and vinegar, often with salt and Black pepper. |- |Pao cai | |Chinese and Sichuanese cuisine |Vegetable salad |A pickled cabbage salad. |- |Pasembur | |Malaysia |Fish salad |Shredded cucumber, turnip, potato, beancurd, bean sprouts, prawn fritters, spicy fried crab, fried octopus, etc. served with a sweet and spicy nut sauce. |- |Pasta salad | |Worldwide |Pasta salad |Prepared with one or more types of pasta, usually chilled, and most often tossed in a vinegar, oil or mayonnaise-based dressing. |- |Perigourdine | |Périgord, SW France |Vegetable salad |Lettuce with croutons, duck gesiers (gizzards), walnut and a vinaigrette dressing made with walnut oil. |- |Phla mu | |Thailand |Meat salad |A spicy Thai salad of grilled pork, lemongrass, mint, culantro and shallots, with a dressing of lime juice, sweet chilli paste (nam phrik phao), fish sauce, pounded garlic and bird's eye chili. |- |Piyaz | |Turkey |Bean salad |Made from any kind of dry beans with hard-boiled egg and dry onions. (Sometimes lettuce is also added for freshness.) |- |Poke salad | |Hawaii |Seafood salad |Modern poke typically consists of cubed yellowfin tuna sashimi marinated with sea salt, a small amount of soy sauce, inamona (roasted crushed candlenut), sesame oil, limu seaweed, and chopped chili pepper. |- |Potato salad | |Worldwide |Potato salad |Made from potatoes, and varies throughout different regions of the world. American versions often use mayonnaise, sour cream or milk dressing. |- |Raheb | |Lebanon |Vegetable salad |Made with eggplant (aubergine) and tomatoes. |- |Rojak | |Malaysia, Singapore and Indonesia |Fruit salad |A fruit and vegetable salad dish |- |Russian salad
Salade russe, Salade Olivier, Insalata russa | |Russia |Potato and meat salad |Diced potato, hard boiled eggs, green peas, pickles, meat (sometimes fish or seafood), with mayonnaise. |- |Seven-layer salad | |United States |Vegetable salad |Usually includes Iceberg lettuce, tomato, cucumber, onion, sweet peas, hard boiled eggs, sharp cheddar cheese, and bacon pieces. |- |Salad Shirazi | |Iran |Vegetable salad |A salad of chopped tomatoes, cucumber, olive oil, lime juice and mint. |- |Sabich salad | |Israel |Egg salad |A salad variation of Sabich dish, made from eggplant, boiled eggs/hard boiled eggs, tahini, Israeli salad, potato, parsley and amba. sumac and za'atar can also be added to the dish. |- |Salat avocado | |Israel |Avocado salad |Made with avocados, with lemon juice and chopped scallions (spring onions) |- |Shepherd's salad | |Macedonia |Vegetable and meat salad |Includes tomatoes, cucumbers, onion, roasted red peppers, parsley, sirene (white brine cheese), eggs, kashkaval (yellow cheese), mushrooms and ham |- |Shopska salad | |Bulgaria |Vegetable salad |Made with tomatoes, cucumbers, onion, raw green or roasted red peppers, parsley, and sirene (white brine cheese). |- |Shepherd's salad | |Macedonia |Vegetable and meat salad |Includes tomatoes, cucumbers, onion, roasted red peppers, parsley, sirene (white brine cheese), eggs, kashkaval (yellow cheese), mushrooms and ham |- |Snickers salad | |United States |Candy salad |A mix of Snickers bars, Granny Smith apples, and whipped cream or whipped topping (such as Cool Whip) served in a bowl. |- |Som tam
Som tum | |The Isan region of Thailand. |Fruit salad |A spicy salad made from shredded unripe papaya. |- |Szałot | |Poland. |Potato salad |Made from boiled potatoes, carrots, peas, ham, various sausages, pickled fish, boiled eggs, and dressed with olive oil or mayonnaise. |- |Tabbouleh | |Lebanon |Herb salad |Finely chopped parsley, bulgur, mint, tomato, scallion, and other herbs with lemon juice, olive oil and various seasonings, generally including black pepper and sometimes cinnamon and allspice. |- |Taco salad | |Mexico and United States |Meat salad |A fried tortilla shell stuffed with shredded iceberg lettuce and topped with tomato, Cheddar cheese, sour cream, guacamole, and/or Taco sauce, then topped with taco meat (ground beef) or seasoned shredded chicken. The salad may also include a base of refried beans on the shell before the lettuce is added. |- |Green papaya salad | |Laos |Fruit salad |Made from shredded unripened papaya and often served with sticky rice. |- |Gỏi nhệch | |Vietnam |Rice paddy eel salad |Made from small fry and usual condiments of Gỏi, Vietnamese salad |- |Tam mu yo | |Thailand |Meat salad |A spicy Thai salad made with mu yo, a Thai pork sausage which is often also described in Thailand as "Vietnamese sausage". The dressing is somewhat similar to that of som tam. |- |Tam phonlamai ruam | |Thailand |Fruit salad |The fruits used in this particular salad show the fusion aspect of Thai cuisine, as it incorporates "modern" (for Thais) fruit such as apples and grapes besides traditional fruit such as pineapple and guava. The dressing is made with pounded garlic, sugar, chillies, dried shrimp, lime juice and fish sauce, and is similar to that of som tam. |- |Taramosalata | |Greece and Turkey |Fish roe |A Greek and Turkish meze. It is traditionally made from taramas, the salted and cured roe of the carp or cod. The roe is mixed with either bread crumbs or mashed potato, and lemon juice, vinegar and olive oil. |- |Tuna salad | | |Fish salad |Usually a blend of three main ingredients: tuna, eggs, and some form of mayonnaise or mustard. |- |Urnebes | |Serbian cuisine |Cheese salad |made of pavlaka, a dairy product that is produced by souring heavy cream and hot chili peppers, with salt and other spices |- |Vinegret | |Russia |Vegetable salad | Diced boiled vegetables (beet roots, potatoes, carrots), chopped onions, and sauerkraut and/or pickled cucumbers. Other ingredients, such as green peas or beans, are sometimes also added. Dressed with vinaigrette or simply with sunflower or other vegetable oil. |- |Waldorf salad | |Waldorf Hotel in New York City |Fruit salad |Julienned apple and celery, chopped walnuts, grapes, and mayonnaise |- |Watergate salad
Pistachio salad, Hawaiian Surprise, Pistachio Delight, and Picnic Passion | |Midwestern United States |Dessert salad |Made from pistachio pudding, canned fruit, and cool whip. |- |Wedge salad | |United States |Vegetable salad |Made from cutting a solid non-shredded head of lettuce into a wedge shape, topped with blue cheese dressing and pieces of cooked bacon. |- |Wurstsalat | |Germany, Alsace, Switzerland and Austria. |Meat salad |A tart sausage salad prepared with vinegar, oil and onions. |- |Yam khai dao | |Thailand |Egg salad |A spicy Thai salad made with fried egg (khai dao). |- |Yam khamin khao kung | |Thailand |Spice salad |A spicy Thai salad made with finely sliced "white curcuma" (Curcuma zedoaria), shredded coconut, cooked prawns, sliced shallots, dried chillies, fresh green bird's eye chilies, roasted cashew nuts, and crispy fried onion rings. |- |Yam kun chiang | |Thailand |Meat salad |A Thai salad made with a dried pork sausage of Chinese origin called kun chiang. This dish is often eaten with plain rice congee. |- |Yam naem | |Thailand |Meat salad |A Thai salad containing sausage made from fermented raw pork and sticky rice (naem). |- |Yam pla duk fu | |Thailand |Fish salad |Crispy fried shredded catfish served with a spicy and tangy green mango salad. |- |Yam thua phu | |Thailand |Vegetable salad |A Thai salad with winged beans, salted eggs, toasted coconut, shallots, fish sauce, lime juice and chillies. Other ingredients, such as squid, can be added to the basic recipe. |- |Yusheng
Yee sang or Yuu sahng | |Teochew cuisine, China |Fish salad |Made with strips of raw fish (most commonly salmon), mixed with shredded vegetables and a variety of sauces and condiments. |}
The following are examples of common salad dressings:
- Marion Cunningham (1997-11-12). "Three Keepers". Los Angeles Times.
- Valerie Phillips (2003-05-21). "A salad by any other name...". Deseret News.
- Layne, Marianne (12 October 2003), "Salads of the World", The Advertiser: 30–31
- "The History Cobb Salad". Kitchen Project. Retrieved 2008-04-04.
- Typical Crab Louie salad recipe
- Wright, 2003, p. 241.
- "Salad Recipes". Saladrecipe.net. Accessed May 2010.
- Better Business Bureau of South Central California, ed. (1984). The Bullseye, Volumes 2-3. p. 24. Retrieved December 26, 2009.
- Our Savior's Lutheran Church (1879-2004) 125 Years cookbook[page needed]
- [dead link]
- Yang, Ga-on (양가온) (2009-01-06). (음식) 골뱅이 알고 드십니까? (in Korean). Chosun Ilbo. Retrieved 2009-01-22.
- The Joy of Cooking (75th Anniversary Edition) p. 169
- The Book of Jewish Food: An Odyssey from Samarkand to New York, Claudia Roden, Knopf, 1996, p. 248
- About.com - Potato salad recipes. Accessed March 2010.
- [dead link]
- В. В. Похлёбкин, Кулинарный словарь от А до Я, статья Винегрет, изд. Центрполиграф, 2000, ISBN 5-227-00460-9 (William Pokhlyobkin, Culinary Dictionary, Tsentrpoligraf publishing house, 2000)
- И. А. Фельдман, Любимые блюда, изд. Реклама, 1988, с. 180-186, ISBN 5-88520-031-9 (I. A. Feldman, Favourite dishes, Reklama publishing house, 1988, p. 180-186)
- Л. Я. Старовойт, М. С. Косовенко, Ж. М. Смирнова, Кулінарія, Київ, Вища школа, 1992, с. 218 (L. Ya. Starovoit, M. S. Kosovenko, Zh. M. Smirnova, Cookery, Kiev, Vyscha Shkola publishing house, 1992, p. 218)
- (Guest writer) (May 11, 2012). "At Market Garden Brewery in Ohio City, hearty grub plays a supporting role to craft brews". Cleveland.com. Retrieved 19 October 2013.
- Bibb Wedge Salad With Balsamic Blue-Cheese Dressing
- Kitchen scoop: Wedge salad a new spin on summertime favorite
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