Editing Salad (section)

=== Green salad ===
A '''green salad''', or '''green leaf salad''', another name for garden salad, is most often composed of [[leafy vegetable]]s such as [[lettuce]] varieties, [[spinach]], or [[Eruca sativa|rocket (arugula)]]. If non-greens make up a large portion of the salad it may instead be called a '''vegetable salad'''. Common raw vegetables (in the [[culinary vegetable|culinary sense]]) used in a salad include [[cucumber]]s, [[Bell pepper|peppers]], [[tomato]]es, [[onion]]s, [[carrot]]s, [[celery]], [[radish]]es, [[Edible mushroom|mushrooms]], [[avocado]], [[olive (fruit)|olives]], [[artichoke]] hearts, [[heart of palm]], [[watercress]], [[parsley]], [[garden beet]]s, and [[green bean]]s. Nuts, berries, seeds, lentils, and flowers are less common components. [[Boiled egg|Hard-boiled eggs]], [[bacon]], [[Shrimp and prawn as food|shrimp]], and [[cheese]]s may be used as garnishes, but large amounts of animal-based foods would be more likely in a [[#Dinner salads|dinner salad]].{{Citation needed|date=January 2022}}

====Wedge salad====
A '''wedge salad'''{{anchor|wedge salad}} is a green salad made from a head of lettuce (often [[iceberg lettuce|iceberg]]), halved or quartered, with other ingredients on top.<ref>{{cite web | url=http://www.foodnetwork.com/recipes/paula-deen/wedge-salad-recipe.html | title=Wedge Salad | work=Food Network | access-date=25 January 2016 | author=Paula Deen | archive-date=24 January 2016 | archive-url=https://web.archive.org/web/20160124150155/http://www.foodnetwork.com/recipes/paula-deen/wedge-salad-recipe.html | url-status=dead }}</ref>