Answer:
Garden Salad.
Step-by-step explanation:
use a base of leafy greens such as lettuce, arugula/rocket, kale or spinach; they are common enough that the word salad alone often refers specifically to garden salads. Other types include bean salad, tuna salad, fattoush, Greek salad (vegetable-based, but without leafy greens), and sōmen salad (a noodle-based salad).
Salads may be served at any point during a meal:
Appetizer salads—light, smaller-portion salads served as the first course of the meal
Side salads—to accompany the main course as a side dish, examples include potato salad and coleslaw
Main course salads—usually containing a portion of a high-protein foods, such as meat, fish, eggs, legumes, or cheese
Dessert salads—sweet salads containing fruit, gelatin, sweeteners or whipped cream
When a sauce is used to flavor a salad, it is generally called a salad dressing; most salad dressings are based on either a mixture of oil and vinegar or a creamy dairy base.
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