Is it healthier to eat no salad or salad and dressing?
It’s definitely healthier to eat salad. Raw vegetables are an important part of a healthy diet.If you make your own dressing and know what’s in it, then you can decide for yourself how much of it is healthy. Regardless of the dressing you use, whether it be simple oil and vinegar or a more complicated recipe,you should eat plenty of fresh vegetables,either raw in a salad, or cooked. Salads can be a lot of fun. You can mix them up, toss them or arrange a composed salad on a plate, add protein in the from of chicken or beef or shrimp. Think of a salad as a blank canvas and get creative. Use different colors of bell peppers or tomatoes. Toss in some chickpeas or walnuts or goat’s cheese.Just stay away from store bought dressings, which are full of bad fats and corn syrup. Who wants to put corn syrup on a salad, anyway? Make some vinaigrette and store it in your fridge. Just put all the ingredients into a small jar, screw the lid on tightly and give it a vigorous shake. It will last for a week or so, if you don’t pour it on top of bunches of yummy greens. And reds, an oranges and purples . . .
Best Blue Cheese Dressing?
this is the recipe i found awhile back and love...... INGREDIENTS 3/4 cup sour cream 1 1/3 cups mayonnaise 1 teaspoon Worcestershire sauce 1/2 teaspoon dry mustard 1/2 teaspoon garlic powder 1/2 teaspoon salt 1 teaspoon of hot pepper sauce (optional) 1/2 teaspoon ground black pepper 4 ounces blue cheese, crumbled DIRECTIONS In a large bowl, whisk together the sour cream, mayonnaise pepper sauce and Worcestershire sauce. Season with mustard, garlic powder, salt and pepper. Stir in blue cheese. Cover, and refrigerate for 24 hours before serving. Good Eating............. :)
How and why is institutional Kraft Roka Bleu Cheese Dressing different than the consumer product?
This question peaked my interest. So I had to ask my suppliers if there is a difference. The answer didn't really surprise me all to much but I didn't expect it. Jim Bo was sorta on the right track at least with the web site. If you look at that page the all of those are institutional packs. Of the two that are gallon packs one is pourable and the other is spoonable. they are two different recipes using two different cheeses. The remainder are the same as the pourable gallon sized just packed in portion control packets. Remember that's two recipes and two cheeses. Now comes the part that got me. the 16oz bottles that are purchased from the local store are all the pourable type. The spoonable just would take to much effort to get out of a bottle. It is made, packaged, and shipped from a different manufacturing plant then the commercial stuff. Not only is it an all together different recipe its also a different cheese. That make three recipes and three different cheeses. I happened to have what I normally serve (spoonable gallon) and a bottle from the store that was brought in for some reason. Your right they don't take anything alike. The reason? they are made in two different places from different recipes and from different cheeses. It's is interesting what you can learn from sales reps when you pressure the right questions.
How can I make a good cobb salad with homemade dressing?
Cobb Salad 3 hard-cooked eggs, peeled 8 bacon slices 1 head romaine lettuce, leaves separated and torn into bite-size pieces 2 cups chopped watercress (tough stems removed) 4 cups diced cooked turkey or chicken 2 avocados, pitted, peeled and diced 2 tomatoes, chopped 1/4 pound plus 1 ounce Roquefort cheese, crumbled 1/4 cup red wine vinegar 1 teaspoon Worcestershire sauce 1/2 teaspoon Dijon mustard 1 clove garlic, minced 1/4 teaspoon salt 1/2 teaspoon coarsely ground black pepper 1/3 cup extra-virgin olive oil Several long chive lengths for garnish Cut the hard-cooked eggs into 1/2-inch dice. Set aside. In a large frying pan over medium heat, fry the bacon about 10 minutes or until crisp; transfer to paper towels to drain. When cool, crumble and set aside. Make a bed of lettuce on a platter, shallow bowl, or individual serving plates. Arrange the eggs, bacon, herbs, watercress, turkey or chicken, avocados, tomatoes. and the 1/4 pound Roquefort cheese in a neat pattern atop the lettuce, in rows or in a checkerboard pattern, covering the lettuce almost completely. In a small bowl, whisk together the wine vinegar, Worcestershire sauce, mustard, garlic, salt, and pepper. Using a fork, mash in the remaining 1 ounce Roquefort cheese to make a paste. While whisking, slowly drizzle in the olive oil to form a thick dressing. Pour a little of the dressing over the salad and garnish with chive lengths. Serve immediately. Pass the remaining dressing at the table. Makes 4 to 6 servings.
How to make bleu cheese dressing like Logan's Roadhouse?
This might help you out: http://answers.yahoo.com/question/index?...
What are some recipes that use sour cream?
There's a lot you can make with that. Here are some ideas and the needed ingredients you can google them for further recipe instructions if u see anything u like. -Sour Cream Chicken Casserole- chicken breasts cream of chicken soup sour cream Ritz crackers butter Serve with rice -Sour Cream Chicken Enchiladas- Chicken Cream of Chicken soup white onion, chopped Jalepeno pepper slices flour tortillas sour cream Mexican-style shredded cheese -Sour Cream Chicken- Chicken breasts sour cream lemon juice Worcestershire sauce paprika garlic bread crumbs butter -Sour Cream Hamburger Casserole- hamburger meat onion, chopped green pepper, chopped cream of chicken soup cream of mushroom soup cooked noodles sour cream 1 can French fried onions