The 200 salad recipes in this book include a wide variety of dishes including: green salads; vegetable salads; salads of pasta, legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads. They include a mixture of cold and hot, often including raw vegetables and/or fruits. Green salads include leaf lettuce and vegetables with a sauce or dressing. Other salads are based on pasta, noodles, or gelatin. Most salads are traditionally served cold, although some, such as south German potato salad, are served warm. Green salads including leaf lettuces are generally served with a dressing, as well as various garnishes such as nuts or croutons, and sometimes with the addition of meat, fish, pasta, cheese, eggs, or whole grains. This book also has 30 recipes for dressings and sauces for salads. This includes vinaigrette dressings; creamy dressings, usually mayonnaise-based, but which may also contain yogurt or sour cream; dressings made from juice; and cooked dressings, which resemble creamy dressings, but are usually thickened by adding egg yolks and gently heating.