The safety of the garden salad depends on several factors, including the ingredients used, the ambient temperature of the room it was left in, and the overall hygiene practices during its preparation.
In general, the "2-hour rule" is recommended for perishable foods like salads. According to this rule, perishable foods should not be left at room temperature for more than 2 hours. If the room temperature was above 40 degrees Fahrenheit (4 degrees Celsius), this time should be reduced to 1 hour.
Since your garden salad was left out for 50 minutes, it might still be safe to eat if the room temperature was cool, but there is a higher risk of bacterial growth during that time. To minimize the risk, you can place the salad in the refrigerator immediately and consume it within the next day or so.
However, if the room temperature was warm or hot, there is a greater chance of harmful bacteria multiplying rapidly, making the salad unsafe to eat. In such cases, it's better to err on the side of caution and discard the salad to avoid potential foodborne illnesses.
Remember, if you're unsure about the safety of the food, it's always better to discard it to protect your health. In the future, try to refrigerate perishable foods promptly to ensure their safety and maintain their quality.