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Online Acronyms & meanings of acronyms

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  • SAOT
  • SAOT

    Singapore Association of Occupational Therapists

    SAOT

  • ILEC
  • ILEC

    International Lake Environmental Committee

    ILEC

  • CSCFW
  • CSCFW

    Chris So Called Fabulous Web

    CSCFW

  • 10-5
  • 10-5

    Relay to Given Place/Person

    10-5

  • HDH
  • HDH

    Huntington's disease homolog

    HDH

  • CPT
  • CPT

    Central Processing Technician

    CPT

  • rDFDBA
  • rDFDBA

    remineralized freeze-dried demineralized bone allograft

    rDFDBA

  • dpp
  • dpp

    Department of Physical Planning

    dpp

  • WHD
  • WHD

    Whyte Hirschboeck Dudek

    WHD

  • RTA
  • RTA

    Real Tennis Association

    RTA

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  • Water cress
  • Water cress

    A perennial cruciferous herb (Nasturtium officinale) growing usually in clear running or spring water. The leaves are pungent, and used for salad and as an antiscorbutic.

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  • Endive
  • n.

    A composite herb (Cichorium Endivia). Its finely divided and much curled leaves, when blanched, are used for salad.

  • Cuckooflower
  • n.

    A species of Cardamine (C. pratensis), or lady's smock. Its leaves are used in salads. Also, the ragged robin (Lychnis Flos-cuculi).

  • Slaw
  • n.

    Sliced cabbage served as a salad, cooked or uncooked.

  • Lactuca
  • n.

    A genus of composite herbs, several of which are cultivated foe salad; lettuce.

  • Cardoon
  • n.

    A large herbaceous plant (Cynara Cardunculus) related to the artichoke; -- used in cookery and as a salad.

  • Salade
  • n.

    A helmet. See Sallet.

  • Cress
  • n.

    A plant of various species, chiefly cruciferous. The leaves have a moderately pungent taste, and are used as a salad and antiscorbutic.

  • Purslane
  • n.

    An annual plant (Portulaca oleracea), with fleshy, succulent, obovate leaves, sometimes used as a pot herb and for salads, garnishing, and pickling.

  • Nasturtium
  • n.

    Any plant of the genus Tropaeolum, geraniaceous herbs, having mostly climbing stems, peltate leaves, and spurred flowers, and including the common Indian cress (Tropaeolum majus), the canary-bird flower (T. peregrinum), and about thirty more species, all natives of South America. The whole plant has a warm pungent flavor, and the fleshy fruits are used as a substitute for capers, while the leaves and flowers are sometimes used in salads.

  • Valerianaceous
  • a.

    Of, pertaining to, or resembling, plants of a natural order (Valerianaccae) of which the valerian is the type. The order includes also the corn salads and the oriental spikenard.

  • Salad
  • n.

    A dish composed of chopped meat or fish, esp. chicken or lobster, mixed with lettuce or other vegetables, and seasoned with oil, vinegar, mustard, and other condiments; as, chicken salad; lobster salad.

  • Mayonnaise
  • n.

    A sauce compounded of raw yolks of eggs beaten up with olive oil to the consistency of a sirup, and seasoned with vinegar, pepper, salt, etc.; -- used in dressing salads, fish, etc. Also, a dish dressed with this sauce.

  • Remoulad
  • n.

    A kind of piquant sauce or salad dressing resembling mayonnaise.

  • Celery
  • n.

    A plant of the Parsley family (Apium graveolens), of which the blanched leafstalks are used as a salad.

  • Lettuce
  • n.

    A composite plant of the genus Lactuca (L. sativa), the leaves of which are used as salad. Plants of this genus yield a milky juice, from which lactucarium is obtained. The commonest wild lettuce of the United States is L. Canadensis.

  • Rocket
  • n.

    A cruciferous plant (Eruca sativa) sometimes eaten in Europe as a salad.

  • Salad
  • n.

    A preparation of vegetables, as lettuce, celery, water cress, onions, etc., usually dressed with salt, vinegar, oil, and spice, and eaten for giving a relish to other food; as, lettuce salad; tomato salad, etc.

  • Salading
  • n.

    Vegetables for salad.

  • Salleting
  • n.

    Salad.

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