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
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