"Salade in the style of Lyon." A green salad with cubed bacon and poached or soft boiled eggs, often served with herring and anchovies, and/or sheep's feet and chicken livers. Also called saladier lyonnais.
A salad of potatoes, anchovies, onions and olives, cucumber, and any of tuna, green peppers, croûtons, green beans and so on. People feel very strongly about what should go into this salad, but they all seem to differ.
Mixed salad. Generally speaking a mixed salad indicates that it is not a green salad. A mixed salad may have the same mixture of green leaves that populate a green salad, but might have a couple of tomatoes or some radishes, some red leaves or some peppers to jazz it up. Naturally, the quality of the mixed salad, and the green salad, will depend on where you are eating it. It only ever appears as a side dish.
A salad of diced potatoes and artichoke hearts mixed with mayonnaise and sherry surrounded with black olives, crayfish tails and hard boiled eggs garnished with truffles.
"Rachel salad." A salad of julienne of celery, truffle, artichoke hearts, boiled potatoes and asparagus tips mixed in a light mayonnaise.