salad

A salad is a dish that typically features a mixture of fresh, raw vegetables and sometimes fruit, grains, or proteins. It is usually served cold or at cool temperatures, and can be either tossed with dressing or arranged as a composed salad where ingredients are arranged on a plate.

Common green salads use leafy greens as a base, with items like tomatoes, cucumbers, onions, and olives. Other popular varieties include fruit salads, grain salads, pasta salads, and potato salads. Dressings range from oil-and-vinegar vinaigrettes to creamy mayonnaise-based sauces, and may include herbs, citrus, or dairy.

Etymology and history: The term salad derives from French salade, from Latin salata meaning salted. In ancient times, salads emphasized raw vegetables with salted dressings; modern salads gained prominence in Europe and the Americas from the 18th century onward. Notable examples include Caesar salad, Niçoise, Caprese, Waldorf, and Cobb; regional styles reflect local ingredients and traditions.

Nutrition and safety: Salads can be low in calories and high in fiber and vitamins, depending on ingredients. They may contain high-sodium dressings or toppings; proper preparation includes washing produce, avoiding cross-contamination, and refrigeration to limit foodborne illness.

Preparation and serving: Salads are versatile in meals; they can be side dishes or mains, often served with bread or as part of a larger spread. Some salads rely on delicate greens and quick assembly, others are prepared hours ahead or composed with cooked ingredients.