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Salads are one of our favorite fuss-free weeknight meals, but some can leave you unsatisfied. The trick is to pack them full of fresh produce and include at least one protein -- use leftovers for ...
Buy only fresh greens. If you can easily see rotten and slimy pieces, choose another bag. If you repackage, use an airtight container and line it with a paper towel to collect excess moisture.
Next, use a salad spinner to remove all of the excess water from the freshly soaked greens. For the dressing, Stewart instructs to make it right in the bowl that you plan on serving your salad in.
For example, a "side salad" is usually served in a small bowl or salad plate, in contrast to a large dinner-plate-sized entrée salad. A typical American meal with a meat-based main dish might include one vegetable side dish, sometimes in the form of a salad, and one starch side dish, such as bread, potatoes, rice, pasta, and french fries.
These salad recipes use seasonal ingredients like apples, cranberries, Brussels sprouts, squash and more for the ultimate fall meal.
Coleslaw or cole slaw (from the Dutch term koolsla [ˈkoːlslaː] ⓘ, meaning 'cabbage salad'), also known simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage [2] with a salad dressing or condiment, commonly either vinaigrette or mayonnaise.
Dishes and meals low in saturated fats and high in fresh vegetables and fruits with lean meats and seafood from the California coast often define the style. The term "California cuisine" arose as a result of culinary movements in the last decades of the 20th century and is not to be confused with the traditional foods of California.
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