A salad is a dish consisting of mixed ingredients, frequently vegetables. They are typically served chilled or at room temperature, though some can be served warm. Condiments and salad dressings, which exist in a variety of flavors, are often used to enhance a salad.
A garden salad platter served with bread and dressing on the side, consisting of lettuce, beetroot, cucumber, scallions, cherry tomatoes, olives, sun-dried tomatoes, and feta
A tossed green salad
A composed salade niçoise
A large mixed salad
Leaf vegetables, also called leafy greens, pot herbs, vegetable greens, or simply greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Leaf vegetables eaten raw in a salad can be called salad greens.
Spinach leaves in a colander
A bundle of curly-leaf kale
Large pot of collard greens being prepared on a US Navy ship
Liponda greens to be cooked and accompany ugali in east Africa