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This southwestern salad recipe is tossed with lettuce, beans, tomato, bell pepper, corn, cheese, avocado, tortilla chips, and a zesty avocado dressing!
In a blender, combine the roasted pepper, shallot, garlic, jalapeño, yogurt, vinegar and lemon juice and puree until smooth. Scrape the puree into a medium bowl and whisk in 1/4 cup of the olive oil.
In a food processor, combine the spinach, avocados, garlic, lemon juice, salt, pepper and blend until smooth. Pour over the cooked pasta and toss until pasta is evenly coated.
1 / 3 cup balsamic vinegar; 1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup; 1 can (about 15 ounces) white kidney beans (cannellini), rinsed and drained; 1 (about 7 ounces) fresh baby spinach
Spinach salad's popularity likely arose because spinach is one of the earliest of salad greens to emerge in the spring in temperate climates. [7] [8] Before long-distance shipping of refrigerated produce became common, those living in climates where leafy greens were not available year around eagerly anticipated the appearance of perishable early greens such as spinach and asparagus.
This is an accepted version of this page This is the latest accepted revision, reviewed on 12 January 2025. Food mixture, served chilled or at room temperature This article is about the type of culinary dish. For other uses, see Salad (disambiguation). Salad A garden salad platter served with bread and dressing on the side, consisting of lettuce, beetroot, cucumber, scallions, cherry tomatoes ...
For the fig balsamic winaigrette: 1/2 cup extra virgin olive oil. 1/4 cup balsamic vinegar. 1 clove garlic, minced ... Hanger Steak Salad. Haricots Verts with White Peach and White Almonds. Hermit ...
Guacamole (Spanish: [ɡwakaˈmole] ⓘ; informally shortened to guac in the United States [1] since the 1980s) [2] is an avocado-based dip, spread, or salad first developed in Mexico. [3] In addition to its use in modern Mexican cuisine , it has become part of international cuisine as a dip, condiment , and salad ingredient.