Salads

Cold, dressed vegetable, fruit, grain, meat or seafood dishes served as a composed salad, following the standard salad-course classification used across world cuisines. Includes green and vegetable salads (Caesar Salad, Greek Salad, Fattoush), grain and pasta salads (Pasta Salad, Macaroni salad), fruit salads (Fruit Salad, Waldorf Salad), and regional meat, fish or egg salads dressed and served cold (Larb, Dressed herring, Olivier Salad). Belongs here: any dish whose own recorded description identifies it as a salad. Does not belong here: a dip or spread eaten with bread or chips (Dips and Spreads), a filling served in or on bread (Sandwiches), or a dish preserved chiefly by fermentation or pickling (Fermented and Pickled Cold Dishes), even when a salad shares an ingredient with one of those.