Sallader

Sallader, in Swedish, is the plural form of sallad and refers to dishes that consist of vegetables, fruits, grains, proteins or other ingredients mixed with a dressing. The term is used to describe a broad category of cold, typically uncooked or lightly prepared dishes that can be served as a side or a main course. On menus and in households, sallader can range from simple green salads to more substantial compositions that include potatoes, pasta, seafood, eggs, cheese or meats.

Etymology and usage notes: the word sallad is cognate with the word salad found in many languages and is generally linked to the French salade, via various historical routes. In Swedish, sallader is used to describe multiple salads or a selection of different salads, while salladow or sallad can appear in older texts or regional dialects. The plural form sallader is common in everyday usage when referring to several salads or a category of salads.

Common ingredients and preparation: sallader are typically based on a bed of leafy greens or cooked vegetables, to which other components are added. Fresh vegetables such as lettuce, tomatoes and cucumbers are common, as are ingredients like potatoes, pasta, corn or beans. Dressings vary from vinaigrettes to creamy mixtures based on mayonnaise, yogurt or sour cream, often seasoned with herbs, salt and pepper. Protein additions such as eggs, cheese, fish or meat are also frequent, turning a side dish into a more filling meal.

Varieties and contexts: in Swedish cuisine, sallader can be found in everyday meals, lunches and buffets. Popular variants include grönsallad (green salad) and potatissallad (potato salad), as well as egg salad and seafood- or meat-based salads. They are commonly prepared in advance, kept refrigerated, and served cold or at room temperature.

See also: list of salad types, culinary salads, Nordic cuisine.