salted

butter to which salt has been added for flavor and as a preservative

noix salée

nuts that have been roasted or fried and seasoned with salt

noix qui ont été grillées ou frites et assaisonnées de sel

eau salée

water that contains a significant concentration of dissolved salts

eau qui contient une concentration importante de sels dissous

fish that has been cured with dry salt

meat preserved by salting, curing, or brining

beef that has been preserved with salt

herring preserved with salt, often pickled