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What is salad oliveh?
Salad olives are olives that have been pitted and prepared for use in salads.
How long is homemade mayo good for after it has been prepared?
Homemade mayonnaise is typically good for about 1 week when stored in the refrigerator.
What is salad dressing?
A dressed salad is one that has been combined with a salad dressing. Most salad dressing is a liquid mixture of fat, usually oil, and acid, usually vinegar. Some common deviations from oil and vinegar can be found in the warm bacon dressing, used to dress a spinach salad. In this dressing, bacon fat replaces the oil. In many dressings, lemon juice stands in for vinegar. Mayonnaise is also a common base of fat for "creamy" dressings. It is not uncommon to add an emulsifier to help keep a dressing from separating. These include egg yolk and prepared mustard. Recipe for Basic Vinaigrette Whisk together 1/4 cup fine red wine vinegar, 2 tablespoons water, 2/3 cup extra-virgin olive oil and 1 teaspoon Dijon mustard, with sea salt and freshly ground pepper to taste. Vinaigrette can be used on lettuce-based salads and on cooked vegetable salad. The best way to dress a salad is to gently toss the lettuce or vegetables in a little dressing, tasting as you go, adding a little more dressing until the salad is evenly coated with a thin layer of dressing. Dressing should not "pool" in the bowl--this indicates that you have used too much.
How long does homemade mayo last once it has been prepared?
Homemade mayo typically lasts for about 1 week when stored in the refrigerator.
What is a dressed salad?
A dressed salad is one that has been combined with a salad dressing. Most salad dressing is a liquid mixture of fat, usually oil, and acid, usually vinegar. Some common deviations from oil and vinegar can be found in the warm bacon dressing, used to dress a spinach salad. In this dressing, bacon fat replaces the oil. In many dressings, lemon juice stands in for vinegar. Mayonnaise is also a common base of fat for "creamy" dressings. It is not uncommon to add an emulsifier to help keep a dressing from separating. These include egg yolk and prepared mustard. Recipe for Basic Vinaigrette Whisk together 1/4 cup fine red wine vinegar, 2 tablespoons water, 2/3 cup extra-virgin olive oil and 1 teaspoon Dijon mustard, with sea salt and freshly ground pepper to taste. Vinaigrette can be used on lettuce-based salads and on cooked vegetable salad. The best way to dress a salad is to gently toss the lettuce or vegetables in a little dressing, tasting as you go, adding a little more dressing until the salad is evenly coated with a thin layer of dressing. Dressing should not "pool" in the bowl--this indicates that you have used too much.
What is oliveh?
Salad olives are olives that have been pitted and prepared for use in salads.
In what year was kraft catalina salad dressing launched?
It has been around since the early 1960's.
What is the lumpy stuff in Thousand Island dressing?
The lumpy stuff that is in Thousand Island salad dressing is small chunks of pickles that have been diced very small, and then mixed in with the mayonnaise base.
What salad dressing may have been created in San Francisco's Palace Hotel in 1923 and named for a play starring George Arliss?
Green goddess
Is it safe to eat salad dressing straight from the super market shelf or should it be refrigerated first?
Yes, it is safe to eat salad dressing that was from the super market shelf without refrigerating it first. These bottles are packaged so that they are shelf stable up until their "use by" or "best before" date as long as they remain unopened. Once they have been opened, they should be stored in the refrigerator because that seal has been broken and now microbes and mold can start to grow. However, if you purchase salad dressing from a refrigerated (cold) case in the super market, you must store put that in your refrigerator immediately. These are not shelf stable.
Why do lettuce leaves become wilted after they have been in salty salad dressing for awhile?
Lettuce becomes wilted after being in salty salad dressing for a long time because of osmosis. The water inside the cells of the lettuce leaves and is replaced with the salt in the salad dressing.
Why does salad become soggy and wilted when the dressing has been on it for a while Explain in terms of osmosis?
It is the same with cereal with milk because when u poor the dressins the lettuce gets wet and soak
