Salad

The original / traditional ingredients in a Caesar salad are the following ones: romaine lettuce, croutons, Parmesan cheese, lemon juice and olive oil. Besides that one can also add eggs and garlic plus some pepper on it.

This question reminds me of a trip I took with an old boyfriend. We motored all over Upstate New York and Vermont looking for the right wooden salad bowl because his brother had "stolen" his during the last holiday meal.

I guess it's debatable but teak is always a good one. Any very hard, tropical wood works well for salad bowls. Make sure you never submerge them in water, you rub oil on them after using, and keep them from becoming too dry or they'll crack.

It will depend on whether or not the jars have been sealed. If they are, the food can last a very long time (at least a year or two). If they have not been selaed, then not very long and I would recommend that you store it in the fridge.

The pesto sauce and pasta originated in northern Italy. Pesto is made from basil, pine nuts, olive oil, crushed garlic, and Parmesan cheese.

Hi. Creamy potato sald can be a deceptive name as there is no actual cream used, the binding agent used is Mayonaise. I would recomend making your own mayo rather than buying it is easy and the taste and texture are far superior. Quick Mayo recipie: 1egg yolk, 25ml vinegar (white wine is optimal), 1 heaped tsp dijon mustard, salt, white pepper and vegatable oil. Put all ingredients into a bowl, excluding the vegatble oil and whisk them together. Put the veggie oil in a pouring jug and lowly add the vegatble oil, in a very thin stream, whilst whisking constantly. The key here is patience. If you try and add the oil too quickly without whisking it into the mixture properly you will split the mayonaise and produce an unuseable product. Slowly the mayonaise will take on a thick texture, YAY, at which point you should refrigerate it.

Then cut your potato's into even bite size chunks. Place them in a pot of cold, salted water and bring to the boil. They are cooked when a knife will pass through them effortlessly. Strain the spuds of all water and chill.

Then mix the spuds with the mayo, adding seasoning or lemon juice as needed for flavour. Some fresh herbs will also add some life to it say; parsley, chives for starters. you can add some spanish onion or other hard vegatables like fennel, capsicum etc to give the dish some different textures. Some seeded mustard may also be nice.

This is how to dress a salad with oil: You get your salad and then place the face of your finger about halfway over the hole of where the oil comes out. You then turn it upside down and make like a spiral around the salad; starting from the outside and then into the middle. Then you toss the salad and enjoy! ^-^

Oil and vinegar are a mixture. After a while they will separate.

As long as the chicken has been cooked, cold chicken salad is perfectly safe to eat. Make sure it's stored in a refrigerator, and don't eat it after a week from the time the chicken was cooked.

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.

Cross your knife and fork on the center of your dinner plate to signal you are finished with that course.

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.

yes they do a garlic mayo

$2.50

olives vertes

Thursday

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.

Dogs don't eat salad, but they do eat fruit just not grapes

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.

yes it is ok just refrigate it and it will be fine

Just throw as much as you want in.