Bound salad
What are Bound salads assembled with?
Salad
Salad Franconian cuisine Salad Thai salads Salad
Salad-Bound_salad Franconian_cuisine-Salads Salad-Dessert_salads Thai_salads-Abstract Salad-Abstract
A "bound" salad can be composed (arranged) or tossed (put in a bowl and mixed with a thick dressing). They are assembled with thick sauces such as mayonnaise. One portion of a true bound salad will hold its shape when placed on a plate with an ice-cream scoop. Examples of bound salad include tuna salad, pasta salad, chicken salad, egg salad, and potato salad. Bound salads are often used as sandwich fillings. They are popular at picnics and barbecues, because they can be made ahead of time and refrigerated.
Salads, which are usually served with a maind dish include Franconian potato salad, which is made with Broth, mixed salad or Coleslaw (german: "Krautsalat"). A Brotzeit dish is the Wurstsalat (for example "Nürnberger Gwerch"). 
Dessert salads rarely include leafy greens and are often sweet. Common variants are made with gelatin or whipped cream; e.g. jello salad, pistachio salad, and ambrosia. Other forms of dessert salads include snickers salad, glorified rice, and cookie salad popular in parts of the Midwestern United States. 
Salads that are internationally known as Thai salads, with a few exceptions, fall into four main methods of preparation. In Thai cuisine these are called Yam, Tam, Lap and Phla. A few additional dishes can also be regarded as being a salad. 
Salad is a popular ready-to-eat dish often containing leafy vegetables, usually served chilled or at a moderate temperature and often served with a sauce or dressing. Salads may also contain ingredients such as fruit, grain, meat, seafood and sweets. Though many salads use raw ingredients, some use cooked ingredients. Most salads are served cold, although some, such as south German potato salad, are served warm. Some consider the warmth of a dish a factor that excludes it from the salad category calling the warm mixture a casserole, a sandwich topping or more specifically, name it for the ingredients which comprise it. Leafy vegetable salads are generally served with a dressing, as well as various garnishes such as nuts or croutons, and sometimes with meat, fish, pasta, cheese, eggs, or whole grains. Salads may be served at any point during a meal, such as: Appetizer salads, light salads to stimulate the appetite as the first course of the meal. Side salads, to accompany the main course as a side dish. Main course salads, usually containing a portion of heartier fare, such as chicken breast or slices of beef. Palate-cleansing salads, to settle the stomach after the main course. Dessert salads, sweet versions often containing fruit, gelatin and/or whipped cream.  