I absolutely love this salad and have been eating it so much lately that I just had to include it here, especially because if you make my Thai Red Curry with Chicken & Bamboo Shoots then you will have all of the ingredients you need for the salad dressing
When the water comes to a boil and the shells float, remove the prawns. (Even though I did have a friend who commented that salad is not worth spending time making
Just before serving, add in the roasted dry prawns and mix well. For the seafood lovers like us, you will go crazy trying out different seafood Goan cuisine in Goa
Half an hour before serving add seeds and noodles. Ten minutes before serving add dressing. 1/2 head cabbage, shredded. 1/4 cup salted sunflower seeds. 1 (3 5/8 ounce) package chicken-flavored ramen noodles, Ichiban chicken (reserve the seasoning packet). 1/2 cup oil. 3 tablespoons vinegar
This salad is my favorite. green or black olives quarted ( I used green). You can make this salad as a main course by adding some chicken and double the ingredients for a bigger crowd
In the meantime, I whipped up a little salad dressing to give it a simple taste test. Frankly, I could be happy with a vat of this dressing and the heck with other recipes
I love this Frenchie salad – it really bigs up French beans and makes lentils taste great. Don't be afraid of going heavy on the mustard, because that's what makes the lentils, beans and chicken really sing
Serve this delicious salad all summer with grilled meat or fish. If you are travelling to Spain on your summer holidays don’t leave without picking up some dried chickpeas
I guess most of us associate salad with something green, healthy and leafy well it’s a different case in the Philippines as salad there is commonly associated with something sweet and fruity
During the last four days we made different versions side and table salads and to end this series there’s nothing better than ending it with a dessert salad, the Buko Salad
Prawns Sukka/ Masala. But this time i gave a try with prawns or say " fresh prawns". This is what my reaction is almost every time I visit the fish stall
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