See also:

• SALAD (Med. Lat. salata, salted, pickled, salare, to sprinkle with salt)

SALAD (Med. See also:

• LAT

Lat. salata, salted, pickled, salare, to sprinkle with See also:

• SALT (a common Teutonic word, cf. Dutch zout, Ger. Salz, Scand. salt; cognate with Gr. &Xs, Lat. sal)
• SALT, SIR TITUS, BART

salt) , a dish, originally dressed with See also:

• SALT (a common Teutonic word, cf. Dutch zout, Ger. Salz, Scand. salt; cognate with Gr. &Xs, Lat. sal)
• SALT, SIR TITUS, BART

salt, of See also:

• GREEN, A
• GREEN, ALEXANDER HENRY (1832—1896)
• GREEN, DUFF (1791—1875)
• GREEN, JOHN RICHARD (1837—1883)
• GREEN, MATTHEW (1696-1737)
• GREEN, THOMAS HILL (1836-1882)
• GREEN, VALENTINE (1739–1813)
• GREEN, WILLIAM HENRY (.1825–1900)

green uncooked herbs, such as See also:

• LETTUCE

lettuce, See also:

• ENDIVE

endive, See also:

• MUSTARD

mustard, See also:

• CRESS

cress, &c., usually served with a flavouring of See also:

• ONION (Fr. oignon, Lat. unio, liberally unity, oneness, applied to a large pearl and to a species of onion)

onion, See also:

• GARLIC (O. Eng. gdrledc, i.e. " spear-leek "; Gr. oKbpolov; Lat. allium; Ital. aglio; Fr. ail; Ger. Knoblauch)

garlic or leeks, and with a dressing of See also:

• VINEGAR

vinegar, oil, mustard, See also:

• PEPPER
• PEPPER, WILLIAM (1843–1898)

pepper and salt, or with a cream, for which there are many receipts; hard-boiled eggs, radishes and See also:

• CUCUMBER (Cucumis sativus, Fr. concombre, O. Fr. coucombre, whence the older English spelling and pronunciation " cowcumber," the standard in England up to the beginning of the 18th century)

cucumber are also added .