Cookbook:Salad Recipes
A salad is a food item generally served either prior to or after the main dish as a separate course, as a main course in itself, or as a sidedish accompanying the main dish. The word “salad” comes from the French salade of the same meaning, from the Latin salata, “salty.”
A salad is most often composed of a mixture of uncooked vegetables, built up on a base of green leafy vegetables such as one or more lettuce varieties, dandelion, alfalfa sprouts, cabbage, spinach or arugula. This is often referred to as a “green salad.”
Other common vegetables in a green salad include tomato, cucumber, peppers, mushroom, onion, sping onion, carrot and radish. Other food items such as pasta, olives, cooked potatoes, rice, croutons, meat and poultry (e.g. bacon, chicken), cheese or seafood (e.g. tuna, crab) are sometimes added to salads.
Recipes
- Beetroot and Horseradish Salad (Poland)
- Caesar Salad
- Carrot and Pea Salad (Poland)
- Carrot and Raisin Salad
- Dill Cucumber Salad (Poland)
- Fresh Broadbeans Salad
- Fried Mushroom Salad (Poland)
- Green Bean and Breadcrumbs Salad (Poland)
- Greek Salad (Greece)
- Mung Beans and Brown Rice
- Pickled Wild Mushroom Salad (Poland)
- Polish Potato Salad
- Sauerkraut with Apple and Onion Salad (Poland)
- Sliced Cucumbers in Sour Cream (Poland)
- Sprout Salad
- Tarbes Salad
- Tomato and Onion Salad (Poland)
- Tuna Salad
- Wild Spinach and Lemon Salad