This is an accepted version of this page A salad is a dish consisting of mixed ingredients, frequently vegetables.

In his 1699 book, Acetaria: A Discourse on Sallets,[5] John Evelyn attempted with little success to encourage his fellow Britons to eat fresh salad greens.

[6] Mary, Queen of Scots, ate boiled celery root over greens covered with creamy mustard dressing, truffles, chervil, and slices of hard-boiled eggs.

[1] Oil used on salads can be found in the 17th-century colony of New Netherland (later called New York, New Jersey and Delaware).

A list of common items arriving on ships and their designated prices when appraising cargo included "a can of salad oil at 1.10 florins" and "an anker of wine vinegar at 16 florins".

[7] In a 1665 letter to the Director of New Netherland from the Island of Curaçao there is a request to send greens: "I request most amicably that your honors be pleased to send me seed of every sort, such as cabbage, carrots, lettuce, parsley, etc.

An antipasto plate, the first dish of a formal Italian meal, is similar to a composed salad, and has vegetables, cheese, and meat.

Common raw vegetables (in the culinary sense) used in a salad include cucumbers, peppers, tomatoes, onions, carrots, celery, radishes, mushrooms, avocado, olives, artichoke hearts, heart of palm, watercress, parsley, garden beets, and green beans.

Hard-boiled eggs, bacon, shrimp, and cheeses may be used as garnishes, but large amounts of animal-based foods would be more likely in a dinner salad.