Salad Greens
One of the most common heads of lettuce, an essential ingredient in the Caesar salad.
Romaine Lettuce
Usually a layer of salad greens that line the plate or bowl of the salad, many greens are used for this part of the salad.
Base
Often known for its sweet or sour dressings to enhance the flavor and could soften or brown, also known for its juicy flavors.
Fruit Salad
The name of the mixture that's made from many different ingredients and topped onto or mixed in many types of salads.
Dressing
An oil that's light in color and very mild in flavor, low saturated fat but high in monounsaturated fat.
Canola Oil
This vegetable is good alone or mixed with other greens, it must be washed very well and you must remove coarse stems before serving and its known for its mild and fresh flavor.
Spinach
The four basic parts of a salad, listed in order
Base, Body, Dressing, Garnish
Vegetable Salad
This dressing is a simple well known dressing made from oil and vinegar in a 3 to 1 ratio.
Vinaigrette
Nearly tasteless, light and goldens. Often grown by farmers and extracted.
Corn Oil
This green is known for a peppery, pungent and slight nutty flavor and is very distinctive. This is also used on pizzas in some cases.
Arugula
Mostly known for being the main part of the salad, this part of the salad consists of the main ingredients. Can be a mixture of vegetables, meats, cheeses or fruits.
Body
The five main types of salads.
Tossed. Combination. Vegetable. Bound. Fruit. Composed
An mixture that permanently stays together which is the opposite of a suspension.
Emulsion
Very common vinegar made from a fruit and slightly sweet mostly used as a drink
Apple Cider
This leaf is known for growing in small places and being a plants first true leaves, formed and cropped in-between the sprouting seed and baby stages. This plant has a small lifespan, normally only being good for a few days.
Microgreens
This part of the salad is most known for its flexibility and range of ingredients it can include within it and it can stand out in things like fruit salads and it complements salads.
Dressing
Incorporates a mix of any of the four salad types. Often used as a main dish and a common example of this is a Greek salad.
Combination Salad
A temporary mixture that will separate eventually into its own, individual parts. Able to be remixed by shaking up.
Suspension
The 3 primary enemies of olive oil
A vegetable known for its unique color along with its crunchy and bitter flavor, Its generally used in a mixture of other greens for flavor and color.
Radicchio
Most commonly known for finishing the dish off and is a enhancer of the appearance of the salad, This part of the salad is best remaining simple and being added at the end.
Made from cooked primary ingredients like, meat, poultry, fish, egg or starch. These salads primary ingredient to complete the dish are its dressing which is the main reason of its name.
Bound Salad
A key ingredient to a emulsion mixture, this permanently binds dissimilar ingredients together.
Emulsifier
This vinegar is commonly known to be paired with virgin olive oil to dip bread in
Balsamic Vinegar