Salad

Despite its name, Chinese chicken salad is an American dish, believed to be invented by an Austrian chef named Wolfgang Puck who is doing Asian fusion cuisine in America. Others claim that the dish was invented during the 1930s, somewhere in the United States. Regardless of the origins, the salad, consisting of shredded chicken, lettuce, vegetables, fried noodles, and almonds is popular throughout the States. The Chinese part in its name refers to the numerous Chinese-style seasonings such as soy, sesame, and ginger. Today, there are many versions of the salad, with added Mandarin orange slices, peanut sauce, or bean sprouts.

Chinese Chicken Salad

Italy

Cialledda is a traditional salad originating from Basilicata and Puglia. The salad is usually made with a combination of stale bread, oregano, tomatoes, olive oil, salt, and pepper. It's often made with additional ingredients such as onion rings, cucumbers, bell peppers, basil, and olives. The bread is cut into chunks and moistened with water. The tomatoes are mixed with the other ingredients, and the mixture is left to rest for a while. It's then mixed with the bread, tossed, left to rest again, and served in individual bowls or plates. Before serving, cialledda is typically drizzled with olive oil. In Puglia, people use pane di Altamura, while in Basilicata people use pane di Matera.

Cialledda

&Ccedil;oban salatası or shepherd's salad is a traditional salad that can be found throughout the country, especially during summer. It's also popular in Azerbaijanai cuisine. The salad is made with a combination of chopped tomatoes, cucumbers, onions, green peppers, lemon juice, olive oil, and parsley. The ingredients are finely chopped, dressed with olive oil, seasoned with salt and pepper, then mixed together. It's recommended to serve this simple salad with crusty bread on the side for mopping up the juices.

Çoban salatası

United States

A shining example of American ingenuity and creativity, Cobb salad was invented in the 1930s at The Brown Derby, a famous Los Angeles restaurant whose owner, Robert Cobb, found some leftovers in the kitchen - hard-boiled eggs, salad greens, chicken breast, avocado, chopped bacon, tomatoes, and Roquefort cheese among them. He tossed all of the ingredients with some salt, pepper, and a vinaigrette consisting of olive oil, red vinegar, lemon juice, garlic, and Worcestershire sauce, and Cobb Salad started its way toward fame. The composed salad's popularity relies entirely on the careful preparation of each ingredient and their distinct textures, from juicy over crunchy to creamy. It is similar to a BLT sandwich without the bread, and thanks to a variety of movie stars who ate at the restaurant such as Clark Gable and Lucille Ball, the dish rose to stardom, becoming a symbol of Californian cuisine. Although the restaurant is closed today, the tradition of consuming Cobb salad remains a staple of American food.

Cobb Salad

Originating from the Dutch term koolsla, meaning cabbage salad, coleslaw is nowadays a true American staple and a side dish that's often served with barbecued meat or fried chicken. Originally, it was brought over to New York state in the 18th century by the Dutch settlers. It consists of shredded cabbage, mayonnaise, carrots, buttermilk or sour cream with vinegar, sugar, and other seasonings, depending on the cook and regional variations. Some of the variations have other ingredients such as salad dressings, celery seeds, grated cheese, pineapple, or peppers. However, the only consistent ingredient in coleslaw is shredded cabbage. The salad is always served chilled, and it's commonly used in hamburgers, sandwiches, and hot dogs.

Coleslaw

Conch salad is one of the most popular Bahamian dishes that is both a flavorful comfort food and a colorful, edible work of art. The key ingredient in the dish is conch, a shellfish that is unfortunately slowly dying out due to its rapid depletion in the Caribbean seas. Other ingredients include finely chopped tomatoes, bell peppers, onions, and a marinade of goat pepper, lime, and orange juice, a mixture that also partly cooks the raw white conch meat. However, there is also a tropical version of the salad with apples, pineapple, and mango added to the regular salad, with a less spicy flavor. It is recommended to pair the salad with a glass of local Bahamian beer such as Kalik or Sands, although a combination of coconut water, sweet milk, gin, and ice, known as sky juice is also commonly paired with the dish.

Conch Salad

A combination of grated beetroot and horseradish is an irreplaceable part of every festive meal in Poland. This popular side dish is occasionally enriched with the addition of apples, caraway seeds, wine, and various seasonings. It is recommended to pair it with hearty roasts or traditional Polish sausages. Apart from Poland, a similar dish can be found in Ukraine, where it is better known under the name tsvikli.

Ćwikła

Georgia

Danduri is a traditional salad originating from Kakheti. The salad is usually made with a combination of purslane, oil, garlic, lemon juice or white wine vinegar, scallions, dill, coriander, red pepper flakes, salt, and black pepper. The purslane is blanched in boiling water, drained, and left to cool. It is then tossed with vinegar or lemon juice, sprinkled with scallions, herbs, and a mixture of minced garlic and water. The salad is seasoned with salt and pepper, drizzled with oil, tossed well, topped with red pepper flakes, and then served immediately.

Danduri

Croatia

Đurđevačka salata is a Croatian salad originating from the city of Đurđevac. It consists of beans, onions, cabbage, pumpkin seed oil, and vinegar. In order to prepare the salad, the beans should be soaked overnight, then cooked. The other ingredients are chopped and combined with the beans. All that&rsquo;s left is to season the salad with salt and pepper, then add vinegar and pumpkin seed oil. The finished salad should be placed in the refrigerator overnight, then served the next day, preferably as an accompaniment to pork roast.

Đurđevačka salata

Eetch is a traditional dish mainly consisting of bulgur. It is typically consumed as a salad, a side dish, or as a spread over slices of bread or crackers. A common Lenten dish, eetch, also known as mock kheyma or meatless kheyma, has numerous variations, but the typical ingredients include fine bulgur, onions, tomatoes, tomato paste, bell peppers, lemon juice, olive oil, green onions, parsley, spices, and seasonings, incorporated well to make a robust and fragrant dish. Tangy, sweet, and savory, the bulgur mixture is consumed warm, at room temperature, or chilled, usually drizzled with some olive oil and garnished with chopped parsley, green onions, and (sometimes) pomegranate seeds. Reminiscent in flavor of the Levantine dish known as tabbouleh, eetch is commonly eaten with pita bread and makes a perfect accompaniment to grilled or roasted meat or fish dishes.

Eetch

Spain

Empedrat is a traditional bean-based salad originating from Catalonia. The salad is usually made with a combination of white beans (or sometimes chickpeas), cod, tomatoes, bell peppers, black olives, eggs, onions, vinegar, olive oil, and salt. The cod is crumbled and mixed with the beans, diced onions, tomatoes, bell peppers, and sliced hard-boiled eggs. Empedrat is seasoned with salt, olive oil, and vinegar, and it's then left to chill in the fridge for about an hour before consumption. This cold salad is especially popular in the summer. If white beans are unavailable, they can be replaced with chickpeas, lentils, or boiled potatoes. The name of the dish refers to its appearance because it resembles a plate full of pebbles.

Empedrat

Ensalada chilena is a Chilean salad consisting of tomatoes, onions, olive oil, and coriander. It is sometimes enriched by the addition of hot chile peppers. The salad is a staple on almost every Chilean table and a common accompaniment to numerous dishes such as humitas (sweet corn tamales), grilled chicken, pork ribs, fried fish, and empanadas. Interestingly, in Chile, the term salad (ensalada) is a generic term referring to any raw or cooked vegetables that are served cold as a side dish.

Ensalada chilena

A simple salad known as ensalada criolla is usually made with finely chopped vegetables such as lettuce, tomatoes, onions, and bell peppers. The veggies are coated in olive oil, red wine vinegar, pepper flakes, and seasonings, then topped with chopped parsley. This refreshing salad perfectly pairs with traditional Argentine grilled meats and puchero dishes.

Ensalada Criolla

Ensalada de manzanas con Murcia al vino is a traditional salad originating from Murcia. The salad is usually made with a combination of apples, Murcia al vino cheese, walnuts, cider vinegar, olive oil, chives, and salt. Granny Smith apples are suitable for the salad, and they should be peeled, cored, and cut into cubes. They're mixed with the cubes of cheese, chives, and chopped walnuts in a bowl, then dressed with olive oil and cider vinegar. Before serving, the salad is seasoned with salt to taste. If desired, sherry vinegar can be used instead of the fruity cider vinegar. This salad is usually served as a simple tapa.

Ensalada de manzanas con Murcia al vino

Ensalada de molondrones is a traditional salad originating from the Dominican Republic. It's usually made with a combination of okra, onions, bell peppers, lime juice, olive oil, parsley, salt, and pepper. The okra is boiled with salt and half of the lime juice. The remaining ingredients are mixed together with the okra, and the salad is seasoned with salt and pepper to taste. This simple and healthy salad is usually served on its own as a main dish.

Ensalada de molondrones

Ensalada de naranjas con granadas is a traditional salad originating from Valencia. This fresh salad is usually made with a combination of pomegranate, Valencian oranges, extra-virgin olive oil, garlic, sherry, lettuce, black olives, chives, and salt. The pomegranate, orange slices, black olives, and lettuce are mixed together, then dressed with a mixture of garlic, olive oil, salt, and sherry. Once assembled, the salad is sprinkled with the chives and served as a tapa. It can also be served as a late-summer lunch with added walnuts or toasted croutons.

Ensalada de naranjas con granadas

Ensalada de nopalitos is a traditional salad originating from Central Mexico. Although there are many versions, it's usually made with a combination of nopal cactus pieces, lime juice or vinegar, olive oil, oregano, onions, salt, and cilantro. The salad ingredients are simply mixed and set aside for the flavors to blend, for about an hour. When served, a dish is lined with lettuce leaves and the salad is placed on top. It is then topped with jalape&ntilde;o strips, sliced onions, crumbled queso fresco, and tomato pieces.

Ensalada de nopalitos

Ensalada de pallares is a traditional salad prepared with a combination of lima beans (locally known as pallar), white vinegar, lime juice, oregano, black pepper, chili peppers, onions, tomatoes, and cilantro. The beans should be soaked overnight before cooking. Once cooked, you can peel the skin of the beans, but it's completely optional. The beans are combined with other ingredients, tossed, then garnished with cilantro or parsley before being refrigerated in order for the flavors to blend. It is recommended to serve ensalada de pallares with grilled meat or fish.

Ensalada de pallares

Ensalada de patatas con at&uacute;n is a traditional salad originating from Spain. The salad is usually made with a combination of potatoes, canned tuna, lemon juice, white wine vinegar, lettuce leaves, hard-boiled eggs, olives, olive oil, and salt. The tuna is flaked into a bowl and sprinkled with lemon juice. The potatoes are cooked, drained, peeled, and sliced. A mixture of vinegar, salt, and olive oil is poured over the potatoes. They're mixed with the tuna and placed on a bed of lettuce in a salad bowl. The salad is garnished with olives and hard-cooked eggs before serving.

Ensalada de patatas con atún

Ensalada Malague&ntilde;a or ensalada cateta is a traditional salad originating from Malaga. This cold salad is usually made with a combination of potatoes, boiled eggs, orange slices, onions or scallions, cod, olives, olive oil, sherry vinegar, and salt. The potatoes are boiled (peeled or unpeeled) and cut into thick rounds. The cod is cooked or baked and crumbled into the bowl with the potatoes, and then mixed with chopped onions or scallions, olives, orange slices, and slices of hard-boiled eggs. Once mixed, the salad is seasoned with salt and dressed with olive oil and sherry vinegar. It is especially popular in the spring and summer.