I really enjoy reading a description of a salad on a menu and creating my own version. That’s how this one came about, and I make it once a week! –Dixie in Orlando
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Posts Tagged ‘Eat To Live’
This stew was served to some friends while on Fogo Island in Newfoundland. This is the best approximation we could come up with. From member Sule.
I’m always on the hunt for new dip ideas. This was an experiment I am quite pleased with. It is quick, filling and delicious, not to mention healthy!
1 medium red or white onion, peeled and diced
[salt] and pepper to taste…
This is a great way to use up zucchini if your garden provides a little too much in the summer months!
4 or 5 cans rinsed beans (e.g. dark red, black, white, chickpea, and kidney)
1 mango, diced into small pieces…
3 Cups fresh spinach leaves, torn into bite-size pieces
2 pretty leaves butter or romaine lettuce…
Those whose preferences lean toward the spicy will love this salad. Adjust the heat by increasing or decreasing the amount of jalapeño and chipotle chile.
This simple salad is especially delicious in the autumn when apples are fresh. Using a pre-washed salad mix makes it easy to prepare.
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