Salad

They can all be tossed

Depends a little bit on what's in it. Cut up tomatoes will make it wet and shorten the time. Some ingredients (like sliced raw mushrooms) can get a bit mushy.

But if you make a crisp green salad with everything very fresh--say, lettuce and raw spinach, cucumbers, bell peppers, carrot slivers, chopped celery, and other things that are moist but not wet, firm rather than soft--it can keep refrigerated for 2 or 3 days in good condition, especially if the lettuce is not cut with a knife but torn with the fingers.

If you store it in small individual-serving containers without much air in them, you can get away with as much as 4 or 5 days. At the end of the time, you'll be able to see that it's not totally fresh, but it will be perfectly edible. ___________________________________________ Another excellent way to store green salad is to put it into small or medium sized freezer bags, squeeze out the air and fasten securely. Store the bags in your vegetable crisper. I'd be inclined to store cucumber in a separate bag.

You can make your own mixtures....there is no limit to the product.

The salad bowl theory replaced the melting pot idea about the cultural and ethnic makeup of the United States. The melting pot idea was that America brought many different cultures and ethnicities together and "melted" or "blended" them all up into a uniquely America identity. However, the salad bowl theory says that the uniquely American identity is more like a mixture of cultures and ethnicities that retain their own individuality while also being part of something new, like vegetables in a salad.

Salad= ensalada.
The translation of 'salad' to spanish is 'salada'

Lettuce (iceburg, sping fresh, spinach, or romaine), Tomatoes, dressing (Ranch is classic, blue cheese is tasty, and italian is flavorous), and very finely chopped onion. I love blue cheese or sharp chddar cheese in the cluster, and everyone love some crackers or croutons on the side :)

... Becaus she has to get her fancy DRESS from her RANCH on!!!

Well, since you will be cooking for 250 guests, you should use 300 good sized potatoes so each guest could eat at least one big potato, or a little more than that. And there will be leftovers.

The salad "arugula" is known as "roquette" in French.

The salad plate is used to serve salad at a meal, reserving the dinner plate for the main course.

Yes but they don't taste the same. French dressing has a sweetness; Russian dressing is sharp through the use of horseradish. If you're going to substitute a dressing for Russian, you'd be better off using Thousand Island.

There is about 35 calories in two bowls of salad, with no condiments or anything added.

You can leave a taco salad refrigerated for about two days. You may want to eat it sooner if you want the lettuce to be fresher.

that depends on its kind! some start with lettuce others with noodles or rice then there is fruit salad take your choice!

conch salad is in lime and tomato juice

you can get sick from eating anything! (depending on the quantity) yes you can get sick from potatoes because they often grow slightly poisenous spores but it would take atleast 1 and a half bad potatoes to make you sick SO DONT EAT POTATOES! (umm.... that are bad...)

()D () ()v() ()D

1/4 tsp. salt

1 clove garlic, crushed

1/3 c. honey

1 tbsp. lemon juice

3/4 lb. fresh spinach, torn

1 (8 oz.) can mandarin oranges, drained

3/4 c. coarsely chopped walnuts, toasted

1/3 c. oil

Sprinkle salt in salad bowl; rub garlic into salt using the back of a wooden spoon. Add honey, oil, and lemon juice. Beat with a wire whisk; refrigerate. Add spinach and remaining ingredients into dressing; toss gently. Serve immediately. Yield: 4 to 6 servings.

The average serving size is 4 ounces. Five pounds = 80 ounces / 4 = 20

it depends on the type and how much. Vanilla in small amounts is ok but chocolat is bad and can make your dog really sick if they ate too much. but other than chocolate you can feed a spoonful or two if you want.

Almost all salad dressings are based on a vinegrette -- an emulsion of an oil and and acid (typically but not always vinegar). Other ingredients make up most of the different diressings. For instance:

The basic vinegrette formula is to start with your acid (vinegar, citruses like lemon, etc.) and non-oily ingredients (salt, pepper, herbs, etc.) in a bowl, and gradually whisk in the oil quite slowly until an emulsion (the suspension of one liqiud in small globules within another; in this case oil suspended within water based acids). If you do this correctly, the two liquids appear to combine.

From basic vingrette comes:

Mayonaise (egg yolks added to thicken the emulsion -- they're part of the fat side of the water acid/fat equation).

Thousand Island Dressing -- to mayonaise add sweet gherkins and ketchup, or something similar.

Ranch Dressing -- to mayonaise, add sour cream, herbs, shallots/scallions, etc.

And so on...

In summary, nearly if not all salad dressings are based on a fat/water acid emulsion and grow from there.

There isn't a lot you can do. Try mixing in more salad ingredients to absorb some of the salt.

diarist John Evelyn wrote a book on salads, Acetaria: A Discourse on Sallets (1699), and the new salad greens coming from Italy and the Netherlands

Most likely Mexico:-

Cesar Cardini (Italian-born Mexican) is credited with creating the salad and while there are several stories as to its origin it is supposed to have been created when Cardini was living in San Diego but also working in Tijuana where he avoided the restrictions of prohibition.