Salads from Wikipedia
A salad platter
Main ingredient(s):Usually raw vegetables, sauce or dressingVariations:ManyRecipes at Wikibooks: SaladMedia at Wikimedia Commons: SaladSalad is a popular ready-to-eat dish often containing leafy vegetables, usually served chilled or at a moderate temperature and often served with a sauce or dressing. Salads may also contain ingredients such as fruit, grain, meat, seafood and sweets. Though many salads use raw ingredients, some use cooked ingredients.
Most salads are served cold, although some, such as south German potato salad, are served warm. Some consider the warmth of a dish a factor that excludes it from the salad category calling the warm mixture a casserole, a sandwich topping or more specifically, name it for the ingredients which comprise it.
Leafy vegetable salads are generally served with a dressing, as well as various garnishes such as nuts or croutons, and sometimes with meat, fish, pasta, cheese, eggs, or whole grains.
Salads may be served at any point during a meal, such as:
Etymology
A Crab Louie with peppers on the side
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.[1]
The terminology "salad days", meaning a "time of youthful inexperience" (on notion of "green"), is first recorded by Shakespeare in 1606, while the use of salad bar first appeared in American English in 1976.[1]
History
The Romans and ancient Greeks ate mixed greens with dressing.[2][3] 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.[4] Mary, Queen of Scots, ate boiled celery root over greens covered with creamy mustard dressing, truffles, chervil, and slices of hard-boiled eggs.
The United States popularized mixed greens salads in the late 19th century; other regions of the world adopted them throughout the second half of the 20th century.[citation needed] 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.
A salad platter
Main ingredient(s):Usually raw vegetables, sauce or dressingVariations:ManyRecipes at Wikibooks: SaladMedia at Wikimedia Commons: SaladSalad is a popular ready-to-eat dish often containing leafy vegetables, usually served chilled or at a moderate temperature and often served with a sauce or dressing. Salads may also contain ingredients such as fruit, grain, meat, seafood and sweets. Though many salads use raw ingredients, some use cooked ingredients.
Most salads are served cold, although some, such as south German potato salad, are served warm. Some consider the warmth of a dish a factor that excludes it from the salad category calling the warm mixture a casserole, a sandwich topping or more specifically, name it for the ingredients which comprise it.
Leafy vegetable salads are generally served with a dressing, as well as various garnishes such as nuts or croutons, and sometimes with meat, fish, pasta, cheese, eggs, or whole grains.
Salads may be served at any point during a meal, such as:
- Appetizer salads, light 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 heartier fare, such as chicken breast or slices of beef.
- Palate-cleansing salads, to settle the stomach after the main course.
- Dessert salads, sweet versions often containing fruit, gelatin and/or whipped cream.
Etymology
A Crab Louie with peppers on the side
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.[1]
The terminology "salad days", meaning a "time of youthful inexperience" (on notion of "green"), is first recorded by Shakespeare in 1606, while the use of salad bar first appeared in American English in 1976.[1]
History
The Romans and ancient Greeks ate mixed greens with dressing.[2][3] 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.[4] Mary, Queen of Scots, ate boiled celery root over greens covered with creamy mustard dressing, truffles, chervil, and slices of hard-boiled eggs.
The United States popularized mixed greens salads in the late 19th century; other regions of the world adopted them throughout the second half of the 20th century.[citation needed] 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.