Salad

Off the container of Ika salad that I am now eating the ingredients are as follows. Squid (octopus), bamboo shoots, ginger, sugar, soy sauce sesame oil, salt, rice wine vinegar, and sesame seeds.

The salad was first created between 1893 and 1896 at the Waldorf Hotel in New York City (the precursor of the Waldorf-Astoria Hotel, which came into being with the merger of the Waldorf with the adjacent Astoria Hotel, opened in 1897).

$4.99 + tax

Tuna Mayo Lemon Salt Pepper

1 million

Frozen Fruit Salad - cooks.com/recipe/hf7kr2xt/frozen-fruit-salad.html

Not with any real success - ice crystals form in the fresh vegetables, damaging their tissues and destroying the flavour and texture. Even prepared salads such as coleslaw, potato salad, Waldorf salad etc. are vulnerable to this - it's best to just chill a salad in the fridge rather than actually freeze it, but if you have good refrigerator (rangestoreoutlet.com/3-refrigerators) you can try to freeze your salad and maybe it, at least, won't loose it's taste.

Obviously salad can be frozen, just pop it in the freezer and wait.

ceaser salad

One cup of salad would be about one serving.

in 4 kcal = 17kjal

For a regular green salad with "standard" dressings (Italian, Russian, Thousand Island, French, etc.): no, not by the waiter/waitress. Only the salad eater knows how much dressing they want. I, for instance, use most of my dressing for my bread. Many restaurants, though offer more exotic, gourmet salad with a carefully selected balance of ingredients, with a dressing that is carefully created with ingredients that complement the salad. In this case, the chef knows exactly how much dressing will overwhelm or over-saturate, and thus will often serve the salad pre-dressed.

Any salad dressing should only be applied immediately before serving otherwise the sald leaves will wilt.

Van Halen

Cook potatoes with their skins on. Cool and skin them with a paring knife. No rinsing required. If your family likes the skins of the little red potatoes , or new potatoes just cut up and mix . Try different recipes. I love to experiment with herbs, like a touch of oregano with tomato-based sauced meats, or a bit of dill with burgers or corned beef sandwiches. Poatatoes are fairly inexpensive. Experiment and have some fun. You may invent a new family favorite.

There is about 200 colories in one fat patty :)

Anything wit a vegtable base is good for.Calories give the body fuel.All vegtables in a salad is good nutrition.But a salad is always better without unhealthy things in it.Most of the time its dressing,if your the type for creamy dressing,try fat free.If you like oily dressing such as vinnegrette,try light.Omit bacon bits and cheese but croutons are good in moderation.Salad also taste good with thinly sliced strawberries.Its not for everyone but I recomend it.

It is a Solute..Hope it help's you

You can have as many ounces as you like in chicken salad. I would say the average is about 10 ounces.

There are 275 calories in a 5-oz. serving of macaroni salad.

Detroit!!

Because gnats are around, and they are attracted to fruits and vegetables.

Unless you're baking or candy making there are no requirements for how much of a non-essential ingredient that you can add. Salads are made from whatever the prepare has available or decides.

A nice idea would be to place your croutons in a separate bowl with a scoop so that guests may add as much or as little croutons as they desire.

The Greek shepherds of ancient times

Chicory was originally added to coffee during the Civil War to extend the coffee supply. It mellows out the bitter taste and is still used in coffee sold in Louisiana. Two brands that I know of are Community Coffee and Cafe' Du Monde coffee.

we would use emulsifiers

In a clean enviroment and it has said if you do it will be blessed