Conch salad is a dish popular in parts of the Caribbean and the southern United States, made from raw conch meat marinated in lime or lemon juice and often mixed with diced vegetables like peppers, tomatoes, onions, and sometimes fruits like mango or pineapple. It is typically seasoned with salt, pepper, and sometimes hot peppers for a refreshing and flavorful seafood salad.

Yes. Having a salad with a steak meal is very common.

Your salad fork, which is usually smaller than your dinner fork , and to the right of any other forks.

A fruit salad is a fruit salad. A vegetable salad is a vegetable salad. Otherwise it would be called a vegetable/fruit salad for which I am sure you could easily Google for a recipe. #LindaSpreeman

There are several "famous" salads, but amongst the most well known and liked are: Caprese Salad, Waldorf Salad, Caesar Salad, Cobb Salad. These salads, and/or a combination thereof, can be easily made or found in restaurants. LindaSpreeman

Salad is not a fruit. It is a variety of vegetables mixed together. Fruit salad, on the other hand, is a type of salad made of fruit.

heterogeneous

You can get ready meals with pasta in, so i assume it would be ok, but you usually put in the fridge, and heat up in the microwave the next day, but will not keep for longer that a couple of days!

18.75 pounds of salad would be needed at 4 oz per person. Four ounces is plenty if you are also serving other dishes. You might round up a few servings to be sure there is enough. However, if you are going to a potluck, then a generously sized bowl of fruit salad is enough.

There shouldn't be any refined sugar in fruit salad, which should only have the natural sugars of the fruits in the salad.

No, it's a plant somewhat like lettuce. The leaves are used as a green and the roots are dried, ground and used as an additive or substitute in some coffee.

taste ,consistency...

both kens steakhouse ceaser dressings. one is the lite ceaser, and you have to experiment.

The original / traditional ingredients in a Caesar salad are the following ones: romaine lettuce, croutons, Parmesan cheese, lemon juice and olive oil. Besides that one can also add eggs and garlic plus some pepper on it.

This question reminds me of a trip I took with an old boyfriend. We motored all over Upstate New York and Vermont looking for the right wooden salad bowl because his brother had "stolen" his during the last holiday meal.

I guess it's debatable but teak is always a good one. Any very hard, tropical wood works well for salad bowls. Make sure you never submerge them in water, you rub oil on them after using, and keep them from becoming too dry or they'll crack.

It will depend on whether or not the jars have been sealed. If they are, the food can last a very long time (at least a year or two). If they have not been selaed, then not very long and I would recommend that you store it in the fridge.

The pesto sauce and pasta originated in northern Italy. Pesto is made from basil, pine nuts, olive oil, crushed garlic, and Parmesan cheese.

Hi. Creamy potato sald can be a deceptive name as there is no actual cream used, the binding agent used is Mayonaise. I would recomend making your own mayo rather than buying it is easy and the taste and texture are far superior. Quick Mayo recipie: 1egg yolk, 25ml vinegar (white wine is optimal), 1 heaped tsp dijon mustard, salt, white pepper and vegatable oil. Put all ingredients into a bowl, excluding the vegatble oil and whisk them together. Put the veggie oil in a pouring jug and lowly add the vegatble oil, in a very thin stream, whilst whisking constantly. The key here is patience. If you try and add the oil too quickly without whisking it into the mixture properly you will split the mayonaise and produce an unuseable product. Slowly the mayonaise will take on a thick texture, YAY, at which point you should refrigerate it.

Then cut your potato's into even bite size chunks. Place them in a pot of cold, salted water and bring to the boil. They are cooked when a knife will pass through them effortlessly. Strain the spuds of all water and chill.

Then mix the spuds with the mayo, adding seasoning or lemon juice as needed for flavour. Some fresh herbs will also add some life to it say; parsley, chives for starters. you can add some spanish onion or other hard vegatables like fennel, capsicum etc to give the dish some different textures. Some seeded mustard may also be nice.

This is how to dress a salad with oil: You get your salad and then place the face of your finger about halfway over the hole of where the oil comes out. You then turn it upside down and make like a spiral around the salad; starting from the outside and then into the middle. Then you toss the salad and enjoy! ^-^

Oil and vinegar are a mixture. After a while they will separate.

As long as the chicken has been cooked, cold chicken salad is perfectly safe to eat. Make sure it's stored in a refrigerator, and don't eat it after a week from the time the chicken was cooked.

I can't think of why not, but then again I can't think of why you'd want to either.

The basic recipe for Caesar salad has no fish, but some variations of the recipe may use salmon, anchovies, or even shrimp