Question: What distinguishes a Main course salad from an Appetizer salad?
About the article "Salad", section "Abstract".

Candidate passages:
A Waldorf salad is a salad traditionally made of fresh apples, celery and walnuts, dressed in mayonnaise, and usually served on a bed of lettuce as an appetizer or a light meal. 
Fruit salad is a dish consisting of various kinds of fruit, sometimes served in a liquid, either in their own juices or a syrup.
When served as an appetizer or as a dessert, a fruit salad is sometimes known as a fruit cocktail or fruit cup.
In different forms fruit salad can be served as an appetizer, a side-salad, or a dessert.  
A multicourse meal is a meal of multiple courses, almost invariably eaten in the evening or afternoon.
Most Western-world multicourse meals follow a standard sequence, influenced by traditional French haute cuisine.
Each course is supposed to be designed with a particular size and genre that befits its place in the sequence.
There are variations depending on location and custom.
The following is a common sequence for multicourse meals:  The meal begins with an appetizer, also known as an entrée, a small serving that usually does not include red meat.
In Italian custom, "antipasto" is served, usually "finger food" that does not contain pasta or any starch.
In the United States the term "appetizer" is usually used in place of "entrée," as "entrée" refers to the "main course."
This may be followed by a variety of dishes, including a possible fish course or other relevés (lighter courses), each with some kind of vegetable.
The number and size of these intermittent courses is entirely dependent on local custom.
Following these is the main course or entre.
This is the most important course and is usually the largest.
The main course is called an "entrée" in the United States.
Next comes the salad course, although "salad" may often refer to a cooked vegetable, rather than the greens most people associate with the word.
According to "The Joy of Cooking," greens serve "garnish duty only" in a salad course.
Note that in the United States and Canada, the salad course (usually a green salad) is served at some point before the main course.
Sometimes, the salad also accompanies the cheese course.
The meal may carry on with a cheese selection, accompanied by an appropriate selection of wine.
In many countries cheeses will be served before the meal as an appetizer, and in the United States often between the main course and dessert, just like in most European countries.
In the UK, more typically the cheese course will follow dessert.
Nuts are also a popular after-meal selection (thus the common saying "from soup to nuts," meaning from beginning to end).
The meal will often culminate with a dessert, either hot or cold, sometimes followed with a final serving of hot or cold fruit and accompanied by a suitable dessert wine.
Such meals are usually very formal and rather pricey. 
Pasta salad is a dish prepared with one or more types of pasta, usually chilled, and most often tossed in a vinegar, oil or mayonnaise-based dressing.
It is typically served as an appetizer or a main course.
The ingredients used vary widely by region, restaurant, seasonal availability, and/or preference of the preparer.
The salad can be as simple as cold macaroni mixed with mayonnaise, or as elaborate as several pastas tossed together with a vinaigrette and a variety of fresh, preserved or cooked ingredients.
These can include vegetables, legumes, cheeses, nuts, herbs, spices, meats, poultry, or seafood.
Broccoli, carrots, baby corn, cucumbers, olives, onions, beans, chick peas, peppers, parmesan and feta cheeses are all popular ingredients in versions typically found at North American salad bars.
Pasta salad is often regarded as a spring or summertime meal, but can be served year-round.
In Australian and New Zealand cuisine, pasta salad became increasingly popular during the 1990s when commercial versions became more readily available in supermarket stores across both Australia, and New Zealand.
It is made up of cooked pasta pieces (usually either shell pasta, elbow shaped pasta or Penne) covered in mayonnaise and accompanied by carrots, capsicum (bell peppers), and sometimes celery.
It is similar in style to the American macaroni salad. 
 "See also "capponata", a seafood salad also known as "caponata estiva" or "caponata di pesce" " Caponata (Sicilian: "capunata") is a Sicilian aubergine (eggplant) dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce.
Numerous local variations of the ingredients exist with some versions adding olives, carrots and green bell peppers, and others adding potatoes, or pine nuts and raisins.
There is a Palermo version that adds octopus, while an aristocratic Sicilian recipe includes lobster and swordfish garnished with wild asparagus, grated dried tuna roe and shrimp.
However, these last examples are exceptions to the general rule of a sweet and sour cooked vegetable stew or salad.
Today, caponata is typically used as a side dish for fish dishes and sometimes as an appetizer, but since the 1700s it has also been used as a main course.
A similar Neapolitan dish is called "cianfotta".