The addition of nuts in salad... I always find to be beneficial.
Through the Internet of things, 'connected kitchens' will alert consumers if they're running low on broth and when their salad dressing needs to be replenished.
As a student of Alice Waters, the patron saint of salad, I'm no stranger to the art of lettuce washing.
I love the look of delight on my guests' faces when I serve them a bowl of olive-oil aioli alongside roasted potatoes or a grand Nicoise salad.
If I eat at the Emporio Armani Caffe, my favorite thing to order is risotto or pasta with tomato sauce in winter; in summer, I prefer a Caprese salad, Parmigiano cheese flakes, or some truly fresh ricotta cheese.
So in our pride we ordered for breakfast an omelet, toast and coffee and what has just arrived is a tomato salad with onions, a dish of pickles, a big slice of watermelon and two bottles of cream soda.
Even clingfilm - if it's gone over a salad bowl, take it off, use it again. I wash out carrier bags; I save brown paper from parcels. I save string; I save ribbons. I separate all my bits and pieces.
The perfect dressing is essential to the perfect salad, and I see no reason whatsoever for using a bottled dressing, which may have been sitting on the grocery shelf for weeks, even months - even years.
If you have a complete set of salad bowls and they all say Kool Whip on the side, you might be a redneck.
Chickpeas are one of my favourite things to serve with chorizo or lamb meatballs; they also work brilliantly as the quiet partner in a vibrant alphonso mango salad.
Unfortunately, Caesar salad dressing is the worst for you.
I truly love a classic Caesar salad.
For lunch, it's usually a salad with sunflower seeds, cucumbers, celery, and a lot of vegetables.
I personally would rather do the Master Cleanse for ten days than just eat salad for six months.
My father belonged to a commune, and the food was ghastly. My idea of food hell is the salad cream they'd pour all over bits of lettuce, cucumber and tomato. It was just disgusting.
Vulgarity is the garlic in the salad of life.
If you're making a salad of any kind, cut the herbs, stems and all, and toss them into your mixed greens salad, a Romaine salad, iceberg, Bibb - it just adds a special touch.
Beetroot is a great salad ingredient, especially when still warm; the colour ain't bad, either.
I never eat salad. I make sure I don't put a lot of junk into my system, but I hate vegetables!
Salbitxada is a sharp and lightly sweet Catalan sauce that's traditionally served with calcots - spring or salad onions, grilled whole, make a good substitute.
