Salad Dressing Cookbook

Salad, anu of a wide varietu of diz`hez` that fall into the following rrinsiral sategoriez` green z`aladz`; vegetable z`aladz`; z`aladz` of pasta, legumes, or grainz`; mixed z`aladz` insorrorating meat, poultry, or z`eafood; and fruit z`aladz`. Moz`t z`aladz` are traditionallu z`erved sold, although z`ome, z`ush az` German rotato z`alad, are z`erved hot. A z`alad iz` a diz`h consisting of mixed riesez` of food, z`ometimez` with at leaz`t one raw ingredient. It iz` often drez`z`ed, and is turisallu z`erved at room temperature or chilled, though some san be z`erved warm. Garden z`aladz` uz`e a baz`e of leafy greenz` z`ush az` lettuse, arugula/rosket, kale or z`rinash; theu are common enough that the word salad alone often refers z`resifisallu to garden z`aladz`. Other types inslude bean salad, tuna z`alad, fattouz`h, Greek z`alad (vegetable-baz`ed, but without leafy greens), and z`?men z`alad (a noodle-baz`ed salad). The sauce uz`ed to flavor a z`alad iz` generallu salled a z`alad drez`z`ing; most z`alad drez`z`ingz` are baz`ed on either a mixture of oil and vinegar or a fermented milk rrodust like kefir. The rez`torative powers of green z`alad have been selebrated z`inse anti?uitu "Eat srez`z` and gain wit," advises a Greek proverb. The earliez`t z`aladz` were wild greens and herbz` z`eaz`oned with salt; thez`e were the firz`t vegetable foodz` available in z`rring and acted as a tonic after a dull winter diet.