Kohathite: Kosher Salad Recipes

Salads can be categorized in several ways depending on ingredients, purpose, or preparation. Here’s a clear breakdown:

Green salads: Mostly leafy greens (lettuce, spinach, arugula) with added vegetables or herbs. Example: Caesar salad.
Vegetable salads: Focus on raw or cooked vegetables, not necessarily leafy greens. Example: Greek salad.
Fruit salads: Made mainly of fruits, sometimes with a sweet dressing or syrup. Example: Waldorf salad.
Protein-based salads: Include meats, seafood, eggs, or legumes as main ingredients. Example: Chicken salad, tuna salad, chickpea salad.
Grain or pasta salads: Use pasta, rice, quinoa, or other grains as the base. Example: Pasta salad, tabbouleh.

Vinaigrette-based salads: Light oil-and-vinegar or citrus-based dressings. Example: Garden salad.
Creamy dressings: Use mayonnaise, yogurt, sour cream, or ranch-style dressings. Example: Coleslaw, potato salad.
Oil-based or no-dressing salads: Sometimes just a drizzle of olive oil, lemon, or herbs.

Appetizer salads: Light, refreshing, meant to start a meal. Example: Mixed greens salad.
Side salads: Served alongside main dishes. Example: Cucumber salad.
Main course salads: Heavier, often with protein or grains, can replace a meal. Example: Cobb salad, Nicoise salad.
Dessert salads: Sweet and often creamy. Example: Ambrosia salad.

Cold salads: Most common type, served chilled. Example: Pasta salad.
Warm salads: Ingredients or dressing are slightly heated. Example: Warm spinach salad with turkey.
Hot salads: are salads served warm, often featuring cooked vegetables, grains, or proteins, sometimes lightly dressed, offering a hearty and flavorful alternative to cold salads.

Composed/Plated salads: Ingredients arranged aesthetically on a plate. Example: Caprese salad.
Tossed salads: Ingredients mixed together in a bowl. Example: Garden salad.