What is green salad? How to use in English

The phrase "green salad" refers to a type of salad made primarily ofraw, leafy greens like lettuce, spinach, arugula, or kale. The origins of this term can be traced back to the mid-19th century, when salads began to gain popularity as a healthy and refreshing dish in Europe and North America. Prior to this time, salads were typically simple dishes made with boiled vegetables and dressed with oil and vinegar. The Greeks and Romans also enjoyed lettuce as a food item, but it was often used to create a dish called "cos," which consisted of lettuce leaves wrapped around other foods like fish, meat, or spices. It wasn't until the 1840s, however, that lettuce began to be consumed as a green leafy vegetable in its own right. The first recorded mention of "green salad" in English literature can be found in the cookbook "The British Lady's Assistant for Regulating her Table" by Eliza Leaman, published in 1844. Interestingly, Leaman's recipe for "Green Salad" included not only lettuce, but also a variety of other vegetables like celery, radishes, and cucumbers, which we now associate more with what we might call a "garden salad." Over time, the term "green salad" came to be more narrowly defined as a dish made primarily of lettuce and other leafy greens, while "garden salad" came to encompass a wider variety of ingredients. Today, the phrase "green salad" is a commonly used term in cooking and nutrition, and is regularly featured on menus and in recipes around the world. Its simplicity and versatility make it a beloved and enduring dish, and it continues to be a staple in many homes and restaurants alike.