I can't think of why not, but then again I can't think of why you'd want to either.
The basic recipe for Caesar salad has no fish, but some variations of the recipe may use salmon, anchovies, or even shrimp
All over the world. It may be found in Europe, the Near East, northern and southern Africa, Australia, New Zealand, and North and South America.
Yes as long as what you are eating it on is heathly so don't eat it on
Some other choices would be
Cross your knife and fork on the center of your dinner plate to signal you are finished with that course.
A main dish salad generally is larger in size than a salad served as an appetizer and may or may not contain more ingredients, possibly ham, chicken or turkey.
The best way to mix a salad is by using salad tongs or forks to gently toss the salad around until it's combined. You can also place a cover tightly on the salad bowl and gently toss the bowl around. And you can always use your hands (clean) to toss the salad.
This would depend on what is in the salad, if you are going to prepare it and then refrigerate it, and if you leave the dressing off until you serve it. If the salad has cucumbers, tomatoes, or other vegetables that contain a lot of natural moisture, it can cause your lettuce to become limp. If you make the salad(s) then refrigerate, it will remain crisp and brightly colored. If you combine your dressing with the salad too far in advance, it will cause the lettuce to become limp, as well. Ideally, if all of these guidelines are followed, you can make it about a day ahead of time. Also, if you are cutting your own lettuce up, and aren't eating the salad immediately, you should TEAR the leaves, and NOT use a knife. The reaction with the knife and lettuce is what causes the brown edges on the leaves.
In my case, the little rope went off and i was trying to fix it again.
I just did it and it was easy and I just did it. See the steps:
1) In back part of the cover i used a Screwdriver to puch the white part that holds everyhting together. Then, everything is easy too figure out.
2) Then I used a Crosshead screwdriver to take 3 screws (bolts) our to open the final mechanism.
3) Then I used a silicon glu to stick the rope at the round mechanism. Be aware to fix the rope in a way it does not get to loose.
4) Make a try. If it is loose, just detach the rope try fix it again.
5) Once It`s working properly, just put every part back again and made a final test.
The glass cover is to protect the salad from people's sneezes.
Yes, immediately after mixing, if possible. Like all foods, exposure to room temperature should be as brief as possible. It should keep for several weeks, but be aware that the freezing will affect the texture of some of the ingredients, especially eggs and celery.
Generally speaking, it's not a good idea. Freeze the meat, and make more salad later.
Fruit salads and jello salads, if they are served as the dessert.
It's hard to tell. To calculate the calories, it would help to know what all was in the salad and if you added any dressings, croutons, etc.
The calorie and fat content of a salad depends on what you put into the salad and what dressings, if any, you use. Please feel free to ask the question again and include more details.