Salad

Salad is a dish typically eaten cold, made from fresh raw vegetables such as lettuce, onions, carrots, garlic, and cabbage. It is usually dressed with a simple sauce of olive oil, vinegar or lime juice, salt, and pepper.

The word 'salad' derives from European languages (English: salad, Italian: insalata), tracing back to a Latin term meaning 'salted'—because vegetables were customarily salted. In Somali, it is called 'saladh' or 'salaato'.

Types

Salads are categorized in various ways. Leaf salad is based on leafy vegetables. Grain salads, bean salads, or rice salads incorporate cooked components. There are also fruit salads made from sweet fruits, and salads built around meat, fish, or eggs that serve as complete dishes.

Dressing

Dressing is an essential component. The most common type is vinaigrette: a mixture of oil and vinegar. Other types include those based on mayonnaise or yoghurt. Dressing affects the total calorie content of the dish.

Use in meals

In some places, salad is eaten as a starter before the main course; elsewhere it accompanies or follows the main meal. In Somalia and the Horn of Africa, simple salads of onions, tomatoes, and lime are typically served with rice, pasta, or meat. Salad bars are also common in restaurants.

Nutrition and hygiene

Salad provides fiber, vitamins, and water while remaining low in calories if dressing is used sparingly. Because the ingredients are uncooked, proper washing and sanitation are necessary to prevent the spread of bacteria.