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 The first fermentation is sugar to alcohol and the second alcohol to acetic acid. Product made from chemically produced acetic acid cannot be called "vinegar" in the UK, where the term allowed is "Non-brewed condiment". Sherry vinegar is linked to the production of sherry wines of Jerez. Dark mahogany in color, it is made exclusively from the acetic fermentation of wines. It is concentrated and has generous aromas, including a note of wood, ideal for vinaigrettes and flavoring various foods. Wine vinegar is made from red or white wine, and is the most commonly used vinegar in Southern and Central