Romaine, arugula, and iceberg lettuce are all ingredients that likely spring to mind when you hear the word salad. These healthy leafy greens are generally what to expect when you’re asked “soup or salad” at a restaurant. But there are other foods with salad in the name that you’d probably be surprised at receiving if you opted for a salad starter: potato salad, pasta salad, or chicken salad.
The world of salads is wide—much wider than Spongebob’s definition of a dish made by taking the buns, patties, and cheese off of a Krabby Patty and just serving up the lettuce and tomato. If you, like Spongebob, are confused by what makes a salad, well, a salad, then you can put all the blame on the origin of the word itself.
sal·ad ˈsal-əd. 1. : green vegetables (as lettuce) often with tomato, cucumber, or radish served with dressing. 2. : a cold dish (as of meat, shellfish, fruit, or vegetables) usually prepared with a dressing.
The link between salad and potato salad
If you feel like the two definitions of salad—one focused on greens, the other a more catch-all term—are incongruous, then consider the origin. The etymology of salad means there’s a quite broad span of food dishes that fall under the salad category.
First consider salt, the linchpin that connects your chopped green salad to your potato salad. Salt and other seasonings are added to both to boost the flavor. Then there’s the dressing side of the salad definition. You might add ranch dressing or blue cheese to your wedge salad, while the dressing in potato salad is centered around mayonnaise that holds it together (more on that later).
Finally there’s temperature. Both definitions specify that salad is served cold—though, this being the English language, there are exceptions like a bacon salad with a warm vinaigrette or a salad made with leafy Romaine that’s been quickly charred on the grill.
Fruit salads are another delicious option that can be made quickly. Chop and dice a variety of fruits and mix together … try serving it in a hollowed-out watermelon for more eye appeal. Fruit salads can be served with a dollop of whipped cream topping (use low-fat or sugar-free) or used to make yogurt parfaits. Fruit can also be added to flavored gelatin for a sweet side salad again using sugar-free gelatin for a lower calorie treat or dessert.
The amount of fruit and vegetables a person needs each day varies by age, gender and calorie needs. The USDA recommends that at least half of your plate be filled with fruit and non-starchy vegetables. To work on changing your diet or for suggestions to increase your fruit and vegetable intake, ask your VA primary care provider for a referral to your dietitian, or the MOVE! weight management program if you are interested in losing weight. Also, check with your VA medical center’s nutrition department to see if cooking demonstrations are available in your area. Remember fruit and veggies can fit into your diet anywhere, and not just in salads. Check out this video for a quick and easy smoothie idea and a great way to get more fruit and vegetables into your diet.
What is your family’s definition of a salad? What you choose to make a salad out of is up to you. Summer and fall are the perfect seasons to purchase fresh fruits and vegetables to use for salads. Many self-proclaimed “non-veggie eaters” will eat salads, and children with an aversion to cooked vegetables will sometimes eat vegetables if they are raw and cut up or served with low-fat vegetable dip. Raw vegetables may be more appealing to the eye and palate in the form of salads or appetizers as opposed to cooked vegetables with a meal. If you live with a meat-and-potatoes person who will not eat vegetables, or a picky child who drops half of their cooked vegetables on the floor for the dog, try more salads and raw vegetables.
Salads can sometimes be the source of high-fat and calories. Picture your summer picnic with potato salad, macaroni salad and three bean salad. Many of these salads are often made with high-fat mayonnaise or salad dressings, cheeses and bacon. Remember: for the least fat and calories choose those salads made with oil and vinegar or low-fat dressings.
Merriam Webster Dictionary tells us that a salad is any of the various “usually cold dishes” including raw greens, vegetables and toppings. It is served with dressing or small pieces of food, or usually mixed with a dressing or set in gelatin.
How Much Salad Should I Eat? – Dr. Berg
FAQ
What is actually defined as a salad?
What foods are considered a salad?
What is not considered a salad?
What do salads have in common?
From church socials to cookouts and family reunions, people come together and share these family recipes with their loved ones. And all of these salads have at least one big thing in common: There’s no lettuce. Haven’t you ever wondered why they’re called salads when there’s no lettuce?
What are the ingredients good for making a salad?
A good salad includes vegetables, seeds, some cereal or legumes such as rice, lentils, and chickpeas. It can also include egg and some topping with dressings, honey, and oil, among others.
What is a salad & how do you eat it?
The Merriam-Webster Dictionary defines a salad as “any various cold dish” in which either raw greens or small pieces of food are tossed with vegetables, and toppings, and served with dressing.
What is a healthy salad?
Romaine, arugula, and iceberg lettuce are all ingredients that likely spring to mind when you hear the word salad. These healthy leafy greens are generally what to expect when you’re asked “soup or salad ” at a restaurant.