 Salads are typically served at room temperature or chilled, with notable exceptions such as south German potato salad which can be served warm.Garden salads use a base of leafy greens such as lettuce, arugula/rocket, kale or spinach; they are common enough that the word "salad" alone often refers specifically to garden salads.Other types include bean salad, tuna salad, fattoush, Greek salad (vegetable-based, but without leafy greens), and sōmen salad (a noodle-based salad).