A plate of mixed greens is a dish comprising of a blend of little bits of sustenance, typically vegetables. Servings of mixed greens are normally served at room temperature or chilled, with prominent exemptions, for example, south German potato plate of mixed greens which is served warm. Plates of mixed greens may contain for all intents and purposes any sort of prepared to-eat nourishment.

source
Garden servings of mixed greens utilize a base of verdant greens like lettuce, arugula, kale or spinach; they are sufficiently regular that the word plate of mixed greens alone frequently alludes particularly to plant servings of mixed greens. Different composes incorporate bean plate of mixed greens, fish serving of mixed greens, fattoush, Greek plate of mixed greens, and Japanese sōmen serving of mixed greens (a noodle-based plate of mixed greens). The sauce used to season a serving of mixed greens is ordinarily called a plate of mixed greens dressing; most plate of mixed greens dressings depend on either a blend of oil and vinegar or an aged drain item.

source
Salads may be served at any point during a meal:

1. Appetizer salads - light, smaller portion-salads served as the first course of the meal.
2. Side salads - to accompany the main course as a side dish.
3. Main course salads - usually containing a portion of a high-protein food, such as chicken, salmon, beef, legumes, or
   cheese.
4. Dessert salads - sweet versions containing fruit, gelatin, sweeteners or whipped cream.
   
   source

Types of salads

Green salad

GREEN SALAD WITH POMEGRANATE SEEDS source
A green salad or garden salad is most often composed of leafy vegetables such as lettuce varieties, spinach, or rocket (arugula). If non-greens make up a large portion of the salad it may be called a vegetable salad instead of a green salad. Common raw vegetables (in the culinary sense) used in a salad include cucumbers, peppers, onions, carrots, celery, radishes, mushrooms, avocado, olives, artichoke hearts, heart of palm, watercress, parsley, garden beets, and green beans. Nuts, berries, seeds, and flowers are less common components. Hard-boiled eggs, bacon, shrimp, cheeses, and croutons may be used as garnishes, but large amounts of animal based foods would be more likely in a dinner salaD

Bound salad

Shrimp and Pasta Shell Saladsource
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.

Fruit salads

Fruit salads are made of fruit, which may be fresh or canned. Examples include fruit cocktail. Note that "fruit" here refers to culinary fruits, many components of vegetable salads (such as tomatoes and cucumbers) are botanical fruits but culinary vegetables.

Dessert salads

source
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.

what salad is you like???