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- Noun

A helmet. See Sallet.

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  • Salade cauchoise

    Salade cauchoise

    Salade cauchoise ( French pronunciation: [salad koʃwaz] ) is a traditional potato and celery salad of the cuisine of the Pays de Caux, Normandy, France. Other ingredients sometimes used include diced ham, diced gruyere and walnut kernels. It seasoned with a Norman cider vinegar and cream dressing.

  • Salade de fruits

    " Salade de fruits " is a 1959 song by Bourvil.

  • Salade niçoise

    Salade niçoise

    Salade niçoise (French pronunciation: ​[niˈswaz]), la salada nissarda in the Niçard dialect of the Occitan language, is a salad that originated in the French city of Nice. It is traditionally made of tomatoes, hard-boiled eggs, Niçoise olives and anchovies, and is dressed with olive oil. It has been popular worldwide since the early 20th century, and has been prepared and discussed by many famous chefs. Delia Smith called it "one of the best combinations of salad ingredients ever invented" and Gordon Ramsay said that "it must be the finest summer salad of all."

  • Battle of Saladen

    Battle of Saladen

    The Battle of Saladen was a battle that took place on 19 March 1703 near Saločiai, Lithuania during the Great Northern War. The Swedes won the battle.

  • Saladero


    Saladero is a basic industry that produces salted meat such as charqui. It was one of the earliest industries of Argentina and Uruguay after the Argentine War of Independence, benefiting from the availability of cattle in the Humid Pampas and the low technology and manpower requirements. Most of the production was sold to Cuba and Brazil to feed slaves. In time, it expanded into other areas, such as extracting the leather, horns and fat from cows (fat was useful for public lighting, soaps and candles). Saladero declined at the end of the 19th century, with the lowering numbers of foreign slaves (and thus the smaller demand for food for them) and the expansion of refrigeration techniques.

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