Salad salad (a noodle-based salad). The sauce used to flavor a salad is commonly called a salad dressing; most salad dressings are based on either a mixture of oil and vinegar or a fermented milk product like kefir. Salads may be served at any point during a meal: The word "salad" comes from the French "salade" of the same meaning, from the Latin "salata" (salty), from "sal" (salt). In English, the word first appears as "salad" or "sallet" in the 14th century. Salt is associated with salad because vegetables were seasoned with brine or salty oil-and-vinegar dressings during Roman times. The
Vinegar for salad but also in meat stew and in dips. Vinegar made from raisins, called "" ( "grape vinegar") is used in cuisines of the Middle East, and is produced there. It is cloudy and medium brown in color, with a mild flavor. Palm vinegar, made from the fermented sap from flower clusters of the nipa palm (also called attap palm), is used most often in the Philippines, where it is produced, and where it is called "sukang paombong". It has a citrusy flavor note to it and imparts a distinctly musky aroma. Balsamic vinegar is an aromatic aged vinegar