Linked from

The 9 pages that link to Salad, each with the reason it gives.

• VinaigretteRelated: Vinaigrette coats salad ingredients and contributes acidity and flavor.

• GazpachoNarrower topic: Gazpacho shares salad’s uncooked ingredients but transforms them into a drinkable or spoonable soup.

• SpinachRelated: Tender spinach leaves are commonly used as a raw salad green.

• WatercressRelated: Raw watercress is often used as a peppery salad green.

• Side dishRelated: Salads commonly accompany a main course as fresh, crisp sides.

• Egg saladNarrower topic: Egg salad is a dressed, usually chilled dish within the broad salad tradition.

• Vegetable soupCompared with: It uses vegetables as a main component but typically leaves them uncooked and unimmersed in broth.

• EndiveRelated: Raw endive leaves add bitterness and crispness to salads.

• Eruca sativaNarrower topic: Peppery rocket leaves are used alone or mixed with milder greens.