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And even if you re trying to make some pasta salad with some seafood like shrimp or tuna lettuce leaves are still great for filling and presentation by making them act as a bed for the whole salad. After creating the bed and filling you can then go ahead and put all of your prepared vegetables into the main course salad mix. Possible examples would be mushrooms onions peppers tomatoes and cucumbers. These veggies act as enhancement ingredients for your main course salad. As a matter of fact the more veggies you pack in the better. Of course this is as long as the vegetable you re putting in will taste good for you. You really don t want to make something you wouldn t want to eat right? Salads can be a complete main course dish too and with that said let s take an ease now on all the vegetables and make the salad more filling. Chopped sliced or diced meat like chicken beef or pork is an optional addition to a perfect salad.
They certainly add a great deal of flavor to the mix besides making the salad more filling and satisfying. Other alternatives can be seafood ham or turkey if you have the budget. Or if you want to add some more protein get some eggs into the mix (but not too much of course). Don t forget to top your salad off afterwards before serving them. For toppings you can use croutons bacon bits seeds or nuts or even a combination of these options. Adding some cheese for the salad climax can add more substance to the presentation. Afterwards let s get on to the dressings and we re all done. If you want a change to the ordinary main course salad you re used to eat try exploring other flavors to make the dish more exciting. Try making the salad with Mexican or Asian fixings to provide some spice or sweetness whichever you prefer.
The creator Caesar Cardini eventually bottled and sold his trademark dressing in the Los Angeles area. A favorite restaurant in Chicago the Blackhawk featured their signature "spinning salad bowl" along with every entree on the menu served tableside. French chefs made vinaigrette dressing with oil herbs chopped shallots and paprika throughout the 1800s.Those especially adventurous added tomato sauce which became the foundation for classic French dressing. Kraft Foods in 1939 introduced their popular version orange in color. Boomers remember it drizzled over iceberg lettuce. Miracle Whip appeared around the same time labeled salad dressing but primarily used to hold together chopped meat chicken or eggs for a tasty sandwich filling. In the 1920 s Green Goddess dressing was created at a San Francisco restaurant in honor of a play by the same name. (Good thing Death of a Salesman didn t debut that same year.) Colonial America grew lettuce in their home gardens along with cabbage beans and root vegetables.