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Fruit salad: Worldwide Fruit salad Made with various types of fruit, served either in their own juices or a syrup. Also known as a fruit cocktail. Gado-gado: Indonesia: Vegetable salad A traditional dish in Indonesian cuisine, and is a vegetable salad served with a peanut sauce dressing, eaten as a main dish. Garden salad: Worldwide Green salad
Salmagundi is more of a concept than a recipe. Essentially, it is a large composed salad that incorporates meat, seafood, cooked vegetables, raw vegetables, fruits, and nuts and is arranged in an elaborate way. Think of it as the British answer to Salad Niçoise.— [8]
Fruit salad is a dish consisting of various kinds of fruit, sometimes served in a liquid, either their juices or a syrup. In different forms, fruit salad can be served as an appetizer or a side as a salad. A fruit salad is sometimes known as a fruit cocktail (often connoting a canned product), or fruit cup (when served in a small container).
1. In a small bowl, cover the currants with hot water and let stand until softened, about 10 minutes. Drain. 2. In a large nonreactive bowl, combine 2 tablespoons of the olive oil with the garlic ...
Cholado, raspao, or raspado is an icy beverage with fresh fruit and sweetened condensed milk traditionally from Jamundí, in the region of Valle del Cauca, Colombia. It is made from crushed ice or shaved ice, chopped fruit, condensed milk, fruit syrup, and served with a wafer cookie. It is sometimes topped with whipped cream.
Ambrosia is an American variety of fruit salad originating in the Southern United States. [1] Most ambrosia recipes contain canned (often sweetened) or fresh pineapple, canned mandarin orange slices or fresh orange sections, miniature marshmallows, [2] and coconut. [3]
Colombian dishes and ingredients vary widely by region; however, some of the most common ingredients include an endless variety of staples: cereals such as rice and maize; tubers such as potato and cassava; assorted legumes; meats, including beef, chicken, pork, and goat; and fish and other seafood.
In Colombia and Venezuela, they make arepas. Colombian arepas are usually eaten without filling, or the filling is placed inside the dough before cooking. Venezuela has its own recipe for arepas, but, unlike Colombian arepas, the dough is cooked first, and then sliced in half and stuffed somewhat like a hamburger.