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Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1] As foods vary by brands and stores, the figures should only be considered estimates, with more exact figures often included on product labels.
This pasta salad features summer-fresh cherry tomatoes, olives and lots of pepperoni, tossed in a sun-dried-tomato-spiked pesto dressing. Get the recipe: Pepperoni Pasta Salad With Mozzarella and ...
Green salad usually topped with dried cherries, blue cheese, and a vinaigrette salad dressing. Mimosa salad: Russia: Fish, egg and cheese salad Canned fish, hard boiled eggs, cheese, onion, with mayonnaise. Mushroom salad [26] Finland: Mushroom salad Fresh or salted mushrooms, onion, crème fraîche or smetana. Nam khao: Laos: Meat salad
To keep the ingredients from getting soggy, dress this salad and top it with peanuts just before serving. For a delicious vegan option, swap in roasted tofu for the chicken breast. View Recipe
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 ...
Get ready to meet our Mediterranean bowl: a delicious, nutritious, no-nonsense, healthy bowl recipe to save your busy weeknights and satisfy a growling belly. ... toss some fresh herbs on your ...
The Cobb salad is an American garden salad typically made with chopped salad greens (authentically romaine lettuce), [1] tomato, bacon, chicken breast, hard-boiled eggs, avocado, chives, blue cheese (often Roquefort; some versions use other cheeses such as cheddar or Monterey Jack, or no cheese at all) and red wine vinaigrette.
A great salad dressing comes down to a tasty balance of tanginess, saltiness, and richness. The classic ratio for a French vinaigrette is 2 parts oil to 1 part acid. Personally, I prefer a ...