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 uses for this waste is the production of kiwifruit vinegar, produced commercially in New Zealand since at least the early 1990s, and in China in 2008. Coconut vinegar, made from fermented coconut water or sap, is used extensively in Southeast Asian cuisine (notably the Philippines), as well as in some cuisines of India and Sri Lanka, especially Goan cuisine. A cloudy white liquid, it has a particularly sharp, acidic taste with a slightly yeasty note. Vinegar made from dates is a traditional product of the Middle East. Pomegranate vinegar (Hebrew: חומץ רימונים) is used widely in Israel as a dressing