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2 cup romaine heart, chopped; 1 cup cooked chickpeas (or canned chickpeas, strained and rinsed) 3 tbsp sunflower seeds, lightly toasted; 3 tbsp chopped parsley; 2 tbsp flax oil; 2 tbsp white balsamic vinegar; sea salt, to taste; black pepper, to taste; sesame seeds, lightly toasted
The La Scala chopped salad reportedly originates from a Beverly Hills restaurant of the same name that introduced it in the 1950s (and it’s still on the restaurant’s menu), while some ...
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Instructions: 1. Prepare an ice bath. Bring a medium saucepan of salted water to a boil. Add the corn and sugar, and blanch the corn until tender, about 6 minutes.
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.
In Canada and the United States, "chicken salad" refers to either any salad with chicken, or a specific mixed salad consisting primarily of chopped chicken meat and a binder, such as mayonnaise, salad dressing or cream cheese. [1] Like tuna salad and egg salad, it may be served on top of lettuce, tomato, avocado, or some combination of these. [2]
Chef salad (or chef's salad) is an American salad consisting of hard-boiled eggs, one or more varieties of meat (such as ham, turkey, chicken, or roast beef), tomatoes, cucumbers, and cheese, all placed upon a bed of tossed lettuce or other leaf vegetables. Several early recipes also include anchovies. A variety of dressings may be used with ...
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 ...