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In addition to black-eyed peas and a piquant dressing, the dip can be modified by adding black beans, alliums like red onion, scallions, and garlic, hot or mild peppers, tomato, cilantro, corn, and spices like cumin and coriander. [10] [11] [12]
Chicken salad meets pasta salad in this fun side dish mash-up. It's loaded with sweet grapes, crunchy celery, and lots of fresh herbs. Get the Chicken Pasta Salad recipe .
Cornsalad has a characteristic nutty flavour, dark green colour, and soft texture, and is popularly served as salad greens. [17] Like other formerly foraged greens, cornsalad has many nutrients, including three times as much vitamin C as lettuce, beta-carotene, B 6, iron, and potassium. It is best if gathered before flowers appear. [18]
It's light and fresh and delicious—and takes about five minutes to throw together.
Valerianella is a genus of flowering plant in family Caprifoliaceae.It includes 23 species native to the Mediterranean Basin of southern Europe and North Africa, western and central Asia, Madeira and the Azores, and Ethiopia and Kenya. [1]
Nisha Vora's Charred Corn and Peanut Salad. 4 ears fresh corn. 3 Tbsp. extra-virgin olive oil, divided. 3 scallions, trimmed. ¾ cup loosely packed fresh cilantro leaves and tender stems, chopped.
In Serbia, Olivier salad is called Russian salad and is very common on the New Year and Christmas table. The salad is widely popular as руска салата (ruska salata) in Bulgaria, Serbia, and North Macedonia, and sallatë ruse in Albania. The Bulgarian version of the salad usually consists of potatoes, carrots, peas, pickles and some ...
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