Salad is a mixture of cold foods, usually including vegetables and/or fruits, often with a dressing, occasionally nuts or croutons, and sometimes with the addition of meat, fish, pasta, cheese, or whole grains. Salad is often served as an appetizer before a larger meal.
The "green salad" or "garden salad" is most often composed of some vegetables, built up on a base of leaf vegetables such as one or more lettuce varieties, spinach, or rocket (arugula). The salad leaves are cut or torn into bite-sized fragments and tossed together (called a tossed salad), or may be placed in a predetermined arrangement.
Other common vegetables in a green salad include cucumbers, peppers, mushrooms, onions, spring onions, red onions, avocado, carrots, celery, and radishes. Other ingredients such as tomatoes, pasta, olive, hard boiled egg, artichoke hearts, heart of palm, roasted red peppers, cooked potatoes, rice, sweetcorn, green beans, black beans, croutons, cheeses, meat (e.g. bacon, chicken), or fish (e.g. tuna, shrimp) are sometimes added to salads.
Entree salads may contain chicken, either grilled or fried chicken fingers on top of the salad, or seafood in the form of grilled or fried shrimp, or a fish steak, such as tuna, mahi-mahi, or salmon. Steak such as sirloin can be grilled and sliced and placed upon the salad. Caesar salad, Chef salad, Cobb salad, Greek salad and Michigan salad are types of green salad.
Salads that include ingredients other than fresh vegetables are:
Salads migrate to center of the plate: the desire for healthier, fresher options has morphed the salad from a mere side dish into a robust, highly customizable entree. Salads that are chopped, ethnic and have new twists are growing and, in some cases, replacing traditional meals.(2008 foodservice annual)
Nov 01, 2008; As diners' demands for fresher, healthier, more nutritious menu options increase, entree salads have begun to dominate the...