Question: Can ingredients other than vegetables be used in salad?
About the article "Salad", section "Vegetable salad".

Candidate passages:
Vegetables other than greens may be used in a salad.
Common raw vegetables used in a salad include cucumbers, peppers, tomatoes, onions, spring onions, red onions, carrots, celery, and radishes.
Other ingredients, such as mushrooms, avocado, olives, hard boiled egg, artichoke hearts, heart of palm, roasted red bell peppers, green beans, croutons, cheeses, meat (e.g.
bacon, chicken), or seafood (e.g.
tuna, shrimp), are sometimes added to salads.
Dessert salads are dishes made with jellos, whipped toppings, fruits, vegetables, mayonnaise, and various other ingredients.
These salads are served at some buffet and cafeterias, and are also served at potlucks and parties.
They can be prepared ahead of time and are transportable.
They include sweet ingredients, but are not always served as desserts, and are sometimes considered more generally in the salad grouping and served with the main meal rather than as a dessert.
The fruit and vegetable ingredients are often canned, but fresh ingredients can also be used. 
Chicken salad is any salad that comprises chicken as a main ingredient.
Other common ingredients may include mayonnaise, hard-boiled egg, celery, onion, pepper, pickles and a variety of mustards.
In the United States, "chicken salad" refers to either any salad with chicken, or a specific mixed salad consisting primarily of chopped chicken meat and a binder, such as mayonnaise or salad dressing.
Like tuna salad and egg salad, it may be served on top of lettuce, tomato, avocado, or some combination of these.
It may also be used for sandwiches.
Typically it is made with leftover or canned chicken.
It may also refer to a garden salad with fried, grilled, or roasted chicken (usually cut up) on top.
In Europe and Asia the salad may be complemented by any number of dressings, or indeed no dressing at all, and the salad constituents can vary from traditional leaves and vegetables, to pastas, couscous, noodles or rice. 
If leaves are cooked for food, they may be referred to as boiled greens.
Leaf vegetables may be stir-fried, stewed, steamed or consumed as salad (without cooking).
Leaf vegetables stewed with pork are a traditional dish in soul food, and southern U.S. cuisine.
They are also commonly eaten in a variety of South Asian dishes such as saag.
Leafy greens can be used to wrap other ingredients like a tortilla.
Many green leafy vegetables, such as lettuce or spinach, can also be eaten raw, for example in sandwiches or salads.
A green smoothie enables large quantities of raw leafy greens to be consumed by blending the leaves with fruit and water. 
Greek salad (Greek: χωριάτικη σαλάτα "rustic salad" or θερινή σαλάτα "summer salad") is a salad in Greek cuisine.
Greek salad is made with pieces of tomatoes, sliced cucumbers, onion, feta cheese, and olives (usually Kalamata olives), typically seasoned with salt and oregano, and dressed with olive oil.
Common additions include the pickled leaves, buds or berries of capers (especially in the Dodecanese islands).
The term "Greek salad" can also be used in North America, Australia, South Africa, and the United Kingdom to refer to a lettuce salad with Greek-inspired ingredients, dressed with oil and vinegar.
In these countries, the true Greek salad, when encountered, may be called by the Greek term "horiatiki" or by such terms as "country salad", "peasant salad", or "village salad", to avoid confusion.
Lettuce, tomatoes, feta, and olives are the most standard elements in an American-style Greek salad, but cucumbers, peperoncini, bell peppers, onions, radishes, "dolmades", anchovies/sardines and pickled hot peppers are common.
In Detroit for example, a Greek salad also includes beets, and in the Tampa Bay Area it often includes potato salad.
Rather than simple olive oil and vinegar, as in a normal Greek lettuce salad, prepared dressings containing various herbs and seasonings are frequently employed.
This style of Greek salad is rarely encountered in Greece.
Greek salad of varying degrees of authenticity is also found in other European countries, such as Germany (where it is often called "Bauernsalat"), France ("salade à la Grecque"), Hungary ("görög saláta"), Poland ("sałatka grecka"), Spain ("ensalada Griega") and Croatia, Serbia, Bosnia-Herzegovina, Macedonia, and Montenegro ("grčka salata"), Turkey ("Çoban salatası").
Various other salads have also been called "Greek" in the English language in the last century, including some with no apparent connection to Greek cuisine.
A 1925 Australian newspaper described a Greek Salad of boiled squash dressed with sour milk; a 1934 American newspaper described a mayonnaise-dressed lettuce salad with shredded cabbage and carrots.