Salad is a popular, ready-to-eat dish made of diverse ingredients, usually served chilled or at a moderate temperature. Many people use the word "salad" to describe light, savory leafy vegetable dishes, most often served with a sauce or dressing, but the term may also refer to dishes made of ingredients such as fruits, grains, meats, seafood and sweets. Though many salads use raw ingredients, some use cooked ingredients; most salads use vegetables, though fruit salads also exist.
Most salads are served cold, although some, such as south German potato salad, are served warm. Some consider the warmth of a dish a factor that excludes it from the salad category. These people may call the warm mixture a casserole, a sandwich topping or more specifically, name it for the ingredients which comprise it, e.g. potatoes in a mayonnaise base cooked with bacon.
Leafy vegetable salads are generally served with a dressing, as well as various garnishes such as nuts or croutons, and sometimes with meat, fish, pasta, cheese, eggs, or whole grains.
Salads may be served at any point during a meal, such as:
- Appetizer salads, light salads to stimulate the appetite as the first course of the meal.
- Side salads, to accompany the main course as a side dish.
- Main course salads, usually containing a portion of heartier fare, such as chicken breast or slices of beef.
- Palate-cleansing salads, to settle the stomach after the main course.
- Dessert salads, sweet versions often containing fruit, gelatin and/or whipped cream.
Ingredients:Fresh Baby Spinach, washed and dried
2 Hard Boiled Eggs, peeled and quartered
A Handful of Pitted Kalamata Olives, halved
2 Slices of Cooked Turkey Bacon, chopped in bite size pieces
1 tsp of Dried Rosemary
1 Clove of Garlic, minced
2 Tbsp of Balsamic Vinegar
1 Tbsp of Extra Virgin Olive Oil
Salt and Pepper to taste
1 tsp of Lemon Juice
1 Tbsp of fresh chopped Parsley
2 6oz Thinly Sliced Chicken Breast
A little more Vinegar and Extra Virgin Olive Oil to dress the salad
Method:1) In a large bowl combine the vinegar, lemon juice, garlic, rosemary, parsley, olive oil and season with salt and pepper. Add the chicken and toss to coat. Let stand for about 15 minutes.
2) Preheat a non stick grill pan over medium high heat and spray lightly with non stick cooking spray.
3) Place the marinated chicken on the hot grill pan and cook for a few minutes on each side or until cooked thru. Remove to a plate and let rest for a few minutes.
4) In a larger bowl dress the spinach with about 1 tbsp of extra virgin olive oil and some balsamic vinegar and lemon juice, season with salt and pepper to taste and toss to coat.
5) Top the salad with the hard boiled egg, turkey bacon and olives, chop the chicken in bite size pieces add it to the dressed salad. Finish with a few drops of balsamic viegar and a drizzle of extra virgin olive oil.