Dressings

The concept of salad dressing varies across cultures. There are many commonly used salad dressings in North America. Traditional dressings in southern Europe are vinaigrettes, while mayonnaise is predominant in eastern European countries and Russia. In Denmark dressings are often based on crème fraîche. In China, where Western salad is a recent adoption from Western cuisine, the term salad dressing refers to mayonnaise or mayonnaise-based dressings. Many light edible oils are used as salad dressings, including olive oil, corn oil, soybean oil, Salad is any of a wide variety of dishes including: green salads; vegetable salads; salads of pasta, legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads.[1] They include a mixture of cold or hot foods, often including vegetables and/or fruits.

Green salads include leaf lettuce and vegetables with a dressing. Other salads are based on pasta, noodles, jello, or even cool whip. Most salads are traditionally served cold, although some, such as German potato salad, are served hot.

The word "salad" comes from the French salade of the same meaning, which in turn is from the Latin salata, "salty", from sal, "salt", (See also sauce, salsa, sausage). Vegetables seasoned with brine was a popular Roman dish.[2] The terminology Salad days meaning a "time of youthful inexperience" (on notion of "green") is first recorded by Shakespeare in 1606 while the use of salad bar first appeared in American English in 1976.