A salad is just about the most versatile meal on the planet. There are so many variations and ingredients to choose from, you could eat a different salad every day of the month without developing boredom of the taste buds. Here are 5 tips to make your salads healthier and tastier;
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I can’t say I am really surprised by the news that Salads ‘rival Big Macs for fat’, prepared ready to eat meals are never as healthy, or tasty for that matter, as homemade meals IMHO.
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This recipe for Club Salad has been taken from Joe Tilden’s Recipes for Epicures, 1907
read moreMajor Joseph Tilden was in his time one of the most famous Bohemians and epicureans of the Pacific Coast. Ever since his death his many friends have been trying to learn the culinary secrets which made a repast of his devising so delicious. He had given his recipes to but few, and those few his most intimate friends and fellow spirits. One of the most favored of his old companions has given this complete collection of his recipes for publication.
Killer Salads of the world is something new for Killer Salads, a google map showing salads and salad dressings from around the world.
It’s easy to use and will be updated as we go along with new salads. The map has three types of markers….
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They could be! It seems killer salads have finally made their way into the ration packs of our armed forces. On Friday the government announced its new menu for our soldiers’ ration packs, and for the first time salads are included, WOOT.
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It’s quite common nowadays to infuse a bottle of vergine olive oil with some nice herbs and spices, to speed up the process of coughing up a nice salad dressing. But whereas having flavoured oil on the shelf is a bit of a luxury nowadays, thousands of years ago it was more like necessity. Especially if you were on a ship with no land — let alone fresh herbs — in sight.
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