|Main ingredients||A base of vegetables, fruits, meat, eggs, or grains; mixed with a sauce.|
|Cookbook: Salad Media: Salad|
A salad is a dish consisting of a mixture of small pieces of food, usually featuring 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; well-known types include ranch, Thousand Island, and vinaigrette.
Salads may be served at any point during a meal:
- Appetizer salads, light, smaller portion-salads to stimulate the appetite 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 protein food, such as cooked chicken breast, salmon, legumes, cheese or slices of beef.
- Dessert salads, sweet versions containing fruit (alone as in a fruit salad or mixed with other ingredients), gelatin, sweeteners or whipped cream.
- 1 Etymology
- 2 History
- 3 Types of salads
- 4 Examples of salads
- 5 Dressings
- 6 Toppings and garnishes
- 7 Salad records
- 8 See also
- 9 References
- 10 Further reading
- 11 External links
The word "salad" comes from the French salade of the same meaning, from the Latin salata (salty), 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 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 1976.
The Romans and ancient Greeks ate mixed greens with dressing. 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 price when appraising cargo, "a can of salad oil at 1.10 florins" and "an anger of wine vinegar at 16 florins". 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,...". Curaçao Papers page 234 In a 1653 inventory in New Netherland dressing can be found, "a can of salad oil at 1,10f". Council Minutes Volume V, page 78
The United States popularized mixed greens salads in the late 19th century. Salads including layered and dressed salads were popular in Europe since Greek imperial and particularly Roman imperial expansions. Several other regions of the world adopted salads throughout the second half of the 20th century. From Europe and the Americas to China, Japan, and Australia, salads are sold in supermarkets, at restaurants and at fast food chains. In the US market, restaurants will often have a "Salad Bar" laid out with salad-making ingredients, which the customers will use to put together their salad. Salad restaurants were earning more than $300 million in 2014.
Types of salads
A green salad or garden salad is most often composed of leafy vegetables such as lettuce varieties, spinach, or rocket (arugula). 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 (a composed salad). They are often adorned with garnishes such as nuts or croutons.
A wedge salad is made from a head of lettuce (such as iceberg) halved or quartered, with other ingredients on top.
Vegetables other than greens may be used in a salad. Common raw vegetables used in a salad include cucumbers, peppers, tomatoes, onions, spring onions, red onions, carrots, celery, and radishes. Other ingredients, such as mushrooms, avocado, olives, hard boiled egg, artichoke hearts, heart of palm, roasted red bell peppers, green beans, croutons, cheeses, meat (e.g. bacon, chicken), or seafood (e.g. tuna, shrimp), are sometimes added to 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 mayonnaise. 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 tuna salad, pasta salad, chicken salad, egg salad, and potato salad.
Bound salads are often used as sandwich fillings. They are popular at picnics and barbecues.
Main course salads
Main course salads (also known as "dinner salads" 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 tuna, mahi-mahi, or salmon or sliced steak, such as sirloin or skirt. Caesar salad, Chef salad, Cobb salad, Chinese chicken salad and Michigan salad are dinner 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 snickers salad, glorified rice, and cookie salad popular in parts of the Midwestern United States.
Examples of salads
The following is a list of salads:
- Bean salad
- Broccoli slaw
- Caesar salad
- Candle salad
- Caprese salad
- Chef salad
- Chicken salad
- Chinese chicken salad
- Congealed salad
- Cookie salad
- Crab Louie salad
- Çoban salatası (Turkish salad)
- Cobb salad
- Dressed herring
- Egg salad
- Eggplant salad
- Fruit salad
- Gỏi ngó sen – a Vietnamese salad
- Greek salad
- Ham salad
- Israeli salad
- Macaroni salad
- Mimosa salad
Sauces for salads are often called "dressings". The concept of salad dressing varies across cultures.
In Western culture, there are two basic types of salad dressing:
- Creamy dressings, usually based on mayonnaise or fermented milk products, such as yogurt, sour cream (crème fraîche, smetana), buttermilk;
In North America, mayonnaise-based Ranch dressing is most popular, with vinaigrettes and Caesar-style dressing following close behind. Traditional dressings in France are vinaigrettes, typically mustard-based, while sour cream (smetana) and mayonnaise are predominant in eastern European countries and Russia. In Denmark, dressings are often based on crème fraîche. In southern Europe, salad is generally dressed by the diner with olive oil and vinegar.
The following are examples of common salad dressings:
Toppings and garnishes
Popular salad garnishes are nuts, croutons, anchovies, bacon bits (real or imitation), garden beet, bell peppers, shredded carrots, diced celery, watercress, sliced cucumber, parsley, sliced mushrooms, sliced red onion, radish, french fries, sunflower seeds (shelled), real or artificial crab meat (surimi) and cherry tomatoes. 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 blue cheese, Parmesan cheese, and feta cheese. Color considerations are sometimes addressed by using edible flowers, red radishes, carrots, various colors of peppers, and other colorful ingredients.
The moshav (agricultural village) of Sde Warburg, Israel, holds the Guinness World Record for the largest lettuce salad, weighing 10,260 kg (11.3 short tons). 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 NIS per bowl, raising 100,000 NIS (over $25,000) to benefit Aleh Negev, a rehabilitative village for young adults suffering from severe physical and cognitive disabilities. Major General (Res.) Doron Almog, 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. On 23 September 2012, the largest salad was made weighing 19,050 kg, in Pantelimon, Bucharest, Romania. 
- "salad". Merriam-Webster. Retrieved 16 August 2014.
- "salad". Oxford Dictionaries. Oxford University Press. Retrieved 16 August 2014.
- Harper, Douglas. "salad". Online Etymology Dictionary.
- Lynne Olver. "TheFood Timeline: history notes--salad".
- "The History Of Salad". ChefTalk.com. 17 February 2010.
- Lam, Bourree (3 July 2015). "America's $300 Million Salad Industry". The Atlantic. Retrieved 3 July 2015.
- Paula Deen. "Wedge Salad". Food Network. Retrieved 25 January 2016.
- 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.
- "A Composed Salad is a Meal Unto Itself". New York Times. Retrieved 20 May 2015.
- "What is a composed salad?". cookthink. Retrieved 25 May 2015.
- "Vinaigrette". BBC Good Food.
- "Top Ten Most Popular Salad Dressing Flavors". The Food Channel®.
- Aleh Negev
- Glenday, Craig (2013). Guinness World Records 2014. The Jim Pattison Group. p. 65. ISBN 978-1-908843-15-9.
- 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