1. A dish of raw leafy green vegetables, often tossed with pieces of other raw or cooked vegetables, fruit, cheese, or other ingredients and served with a dressing.
2. the course of a meal consisting of this dish.
3. A cold dish of chopped vegetables, fruit, meat, fish, eggs, or other food, usually prepared with a dressing, such as mayonnaise.
4. A green vegetable or herb used in salad, especially lettuce.
5. A varied mixture: "the declaration of independence was . . . a salad of illusions” ( george Santayana).

1. A food made primarily of a mixture of raw or cold ingredients, typically vegetables, usually served with a dressing such as vinegar or mayonnaise.
2. A raw vegetable of the kind used in salads.

1. A preparation of vegetables, as lettuce, celery, water cress, onions, etc., usually dressed with salt, vinegar, oil, and spice, and eaten for giving a relish to other food
2. A dish composed of chopped meat or fish, esp. chicken or lobster, mixed with lettuce or other vegetables, and seasoned with oil, vinegar, mustard, and other condiments.

1. raw herbs, such as lettuce, endive, radishes, green mustard, land- and water-cresses, celery, or young onions, cut up and variously dressed, as with eggs, salt, mustard, oil, vinegar, etc.
2. herbs for use as salad: colloquially restricted in the united states to lettuce.
3. A dish composed of some kind of meat, chopped and mixed with uncooked herbs, and seasoned with various condiments: as, chicken salad; lobster salad.
4. see sallet.

1. food mixtures either arranged on a plate or tossed and served with a moist dressing; usually consisting of or including greens