Chinese chicken salad often presume a bound salad with chopped vegetables and mayonnaise, typically without lettuce. For example, "The Settlement Cookbook" by Mrs. Simon Kander, published as early as 1910, includes a simple "Lettuce salad" with chopped onion and French or German dressing; but, no Chinese, Asian or Oriental salad of any kind. Similar bound chicken salads were found in "Joy of Cooking" as of the 1974 editions (first published as of 1931). It was by 1950s that main course type salads started to appear in books like "Better Homes & Gardens, New Cook Book"; whereas, that often included Caesar salad along with
Israeli salad example of the appropriation of Palestinian and pan-Syrian foods such as hummus, falafel, and tabbouleh by Israel as "national dishes". Food historian Gil Marks describes how Jewish immigrants in the late 19th century first encountered the cucumber and tomato salad in then-Ottoman Palestine, and traces its presence there back to the Turkish "çoban salatası" (shepherd's salad). Adopted and popularized in Israel by the kibbutzim, variations on the basic recipe have been made by the different Jewish communities that immigrated to the country. For example, Jews from India prepare it with the addition of finely chopped ginger and green chili peppers,