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SaladA salad is a food item generally served either before or after the main dish as a separate course, as a main course in itself, or as a side dish accompanying the main dish. The word "salad" comes from the French salade of the same meaning, from the Latin salata, "salty", from sal, "salt". (See also sauce, salsa, sausage.) Salad also commonly refers to a blended food item— often meat, seafood or eggs blended with mayonnaise, finely chopped vegetables and seasonings— which can be served as part of a green salad, but is often used as a sandwich filling. Salads of this kind include egg, chicken, tuna, shrimp, and ham salad. In Denmark salad also refers to a blend of vegetables in a dressing used as a condiment on top of the famous Danish open sandwich, smørrebrød, and with meats. Examples include cucumber salad, horseradish salad, Italian salad (a mixture of vegetables in a crème fraîche/mayonnaise dressing, served on ham), and Russian salad (a red beet salad). The "green salad" is most often composed of a mixture of uncooked or cold, cooked vegetables, built up on a base of leaf vegetables such as one or more lettuce varieties, spinach, or arugula. Other common vegetables in a green salad include tomato, cucumber, peppers, mushroom, onion, spring onion, carrot and radish. Other food items such as pasta, olives, cooked potatoes, rice, beans, croutons, meat (e.g. bacon, chicken), cheese, or fish (e.g. tuna) are sometimes added to salads. Caesar salad Chef salad Cobb salad Greek salad Hawaiian salad Italian salad Mesclun salad Niçoise salad Tossed salad A green salad is often served with a dressing. Some examples include: Mayonnaise Louis dressing Ranch dressing Russian dressing Thousand Island dressing Green goddess dressing Blue cheese dressing Olive oil French dressing Vinaigrette Tahini Italian dressing Conception of salad dressing vary across culture. Common salad dressings in North American tend to be very broad. Traditional dressings in southern Europe were vinaigrettes. In China, where Western salad is a recent adoption from Western cuisine, the term salad dressing (沙拉酱, shalajiang) tends to refer predominantly to mayonnaise or mayonnaise-based dressings. See also Sydney Smith's recipe for salad dressing There are a variety of vegetables and other fare that is often used to enhance an indiviual's green salad. Some of them are: onions (mostly the red variety) bacon bits (mostly, the bits are artificially flavored pieces of textured soybean protein, although real bacon bits are available) radishes grated carrots tomatoes surimi - artificial crab meat cucumbers bell peppers Again, individual taste usually governs the choice of salad garnishes. Some salads are based on food items other than fresh vegetables: Various Bean salads like green bean salad, seven bean salad Chicken salad Various Congealed salads Egg salad Fruit salad — sliced, peeled fruits served in their own juices or with a dressing. Larb — the national dish of Laos, made from raw or cooked meat with herbs, spices and lime juice Pasta salad Potato salad Shopska salad — named after Sofia, Bulgaria, made with vegetables and feta cheese Somen salad — Japanese somen noodles, garnish, and a vinegar-based sauce; served cold Som tam—Thai salad made with raw papaya and fish sauce Tabouli (taboule, tabouleh) — wheat bulgur, parsley, tomatoes, cucumber, lemon juice, oil, served cold Tuna salad Waldorf salad — apples, celery, walnuts, and a creamy dressing Watergate salad — pistachio pudding, crushed pineapple, marshmallows, mandarin oranges, diced cherries and whipped cream Check out the following recipes that are tagged "Salad":
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