The vegetarian version of Ghanaian salad has lettuce, tomatoes, carrots, cucumber, onions, and baked beans, while the non-vegetarian version has cooked canned corned beef or sardines. This recipe is for the traditional vegetarian version with avocado. A creamy mayonnaise-based dressing is required.
Ina adds toasted walnuts, sliced apple, crumbled blue cheese, and half a cup of dried cranberries to her arugula salad.
For a family-friendly spinach salad, we added tender mushrooms, fresh red onion, and hard-boiled eggs to warm crispy bacon.
Serve watermelon on arugula with fresh berries, blue cheese, pecans, and more after brushing it with Kardea's honey-and-hot-sauce-infused vinaigrette before grilling.
This simple salad—baby spinach, toasted walnuts, and crumbled goat cheese in a vinaigrette—has people gushing about its elegance.
Steak fajitas and steak salad are two of the greatest combinations of flavor. Top round steak (also known as London broil) is a cheap cut that can withstand a strong marinade and high-intensity cooking and feeds a crowd.
The classic combination of chicken, bacon, hard-boiled eggs, tomatoes, and avocado atop salad greens with rich homemade blue cheese dressing never gets old.
This bacon-infused dressing goes well with any robust green, but sweet spinach is especially delectable. Serve with grilled chicken or fish for a feast.
Ree enjoys adding cooked toppings to her excellent spinach salad, such as caramelized mushrooms, hard-boiled eggs, and chunks of pepper bacon.
Make garlicky, golden-brown croutons out of day-old Italian bread, and they will give this kale salad an appealing crunch and flavor.
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