1911 Encyclopædia Britannica/Salad

SALAD (Med. Lat. salata, salted, pickled, salare, to sprinkle with salt), a dish, originally dressed with salt, of green uncooked herbs, such as lettuce, endive, mustard, cress, &c., usually served with a flavouring of onion, garlic or leeks, and with a dressing of vinegar, oil, mustard, pepper and salt, or with a cream, for which there are many receipts; hard-boiled eggs, radishes and cucumber are also added.