Salad is a term applied broadly to many food preparations that are a mixture of chopped or sliced ingredients. A salad can be served cold or at room temperature, and it can also form the filling for a sandwich. Though it can be made with meat or eggs, it usually includes at least one raw vegetable or fruit, most often lettuce. Often it is prepared or served with a dressing.

A salad may be served before or after the main dish as a separate course, as a main course in itself, or as a side dish.

THE GREEN SALAD

The "green salad" is most often composed of a mixture of uncooked or cold cooked vegetables, built up on a base of leaf vegetables such as one or more lettuce varieties, spinach, or arugula.Other common vegetables in a green salads include tomato, cucumber, peppers, mushroom, onion, spring onion, red onion, carrot and radish. Other ingredients such as pasta, olives, cooked potatoes, rice, beans, croutons, meat (e.g. bacon, chicken), cheese, or fish (e.g. tuna) are sometimes added to salads.

New research from the UCLA School of Public Health finds eating salad daily correlates with higher concentrations of folic acid, vitamins C and E, lycopene and alpha and beta carotene in the bloodstream. 

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