Salad Recipes 34.0.0

A salad s a dish consisting of a mixture of small pieces of food, usually vegetables or fruit. Salads are typically served at room temperature or chilled, with notable exceptions such as south German potato salad which can be served warm. Salads may be served at any point during a meal. A green salad is most often composed of leafy vegetables such as lettuce varieties, spinach, arugula. Main course salads also known as "dinner salads" in the United States may contain small pieces of poultry, seafood, steak or salad bar.

Fruit salads are made of fruit in the culinary sense , which may be fresh or canned. Dessert salads rarely include leafy greens and are often sweet. Salad is generally dressed by the diner with olive oil and vinegar. In Asia, it is common to add sesame oil, fish sauce, citrus juice, or soy sauce to salad dressings. Summer salads are the best way to celebrate delicious seasonal produce. In the United States, "chicken salad" refers to either any salad with chicken or a specifically mixed salad consisting primarily of chopped chicken meat and a binder, such as mayonnaise or salad dressing. These salad recipes are perfect for summer cookouts and easy family dinners and are some of the best ways to use the season's delicious fruits and veggies. Most salad bars provide lettuce, chopped tomatoes, assorted raw, sliced vegetables such as cucumbers, carrots, celery, olives and green or red bell peppers, dried bread croutons, bacon bits, shredded cheese, etc. Main course salads usually containing a portion of high-protein food, such as meat, fish, eggs, legumes, or cheese. Salad recipes can be cooked very easily and quickly.

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