Search results
Results from the WOW.Com Content Network
Craft a quick and tangy salad full of texture with fresh fava beans, pine nuts, pistachios, wild fennel, jalapeño, cayenne, and a simple dressing of honey, lime juice, garlic, pumpkin seed ...
Carla Hall and her Black-Eyed Pea Salad. It is a time-honored tradition in the South to serve black-eyed peas on New Year's, and with good reason. The tiny, creamy beans are thought to bring ...
The key to making the best summer salads is using fresh ingredients. Head to the farmers' market to look for cucumbers, corn, watermelon, and juicy tomatoes. ... Get the Classic Three-Bean Salad ...
The beans are marinated in an oil/vinegar vinaigrette, sometimes sweetened with sugar. Beet salad Quebec, Canada: Vegetable salad Primarily made of beets. May include arugula. One well-known recipe dating back to the 18th century includes beets, capers, and olive oil. [3] Bok l'hong bok lahong: Cambodia: Fruit salad A papaya salad.
The dish may have originated in the South and was called the "seven-layer pea salad" for its main layers of peas. [citation needed] The traditional seven-layer salad is covered with a coating of mayonnaise (and sometimes sour cream) and includes eggs and bacon. It has been said to have "helped give salads of the 1950s a bad name... when it came ...
Bean salad is a common salad composed of various cooked beans—typically green, wax, kidney, and/or lima beans—tossed in a sweet-sour vinaigrette. [1] Variant ingredients include fresh raw onions , bell pepper , and/or other cooked or raw vegetables , such as chickpeas .
Arugula and Three-Pea Salad. Oh, the greenery! You'll find sharp, peppery arugula, lots of fresh herbs, and sweet, snap, and snow peas, all tossed together with goat cheese and radish slices.
Panzanella, Italian salad of soaked stale bread, onions and tomatoes; Polenta, a porridge made with the corn left to Italian farmers so that land holders could sell all the wheat crops, still a popular food; Pumpernickel, a traditional dark rye bread of Germany, made with a long, slow (16–24 hours) steam-baking process, and a sour culture