I tried this salad for the first time in one of my local favorite restaurants. Since then, every time I visit the place, I look forward to having this salad. Now I don’t know what exactly goes into it, but I tried the following and I absolutely love it. We have been having it every
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If food ever were to be replaced with pills, this salad would be represented by a pill high in vitamin C, folic acid and potassium. Of course it would have to be a beautiful ruby red color with green trimmings. And it would have to taste earthy with a hint of licorice. Not to mention
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This salad incorporates juicy watermelon, an epitome of summer bliss, mint and basil. All that sweet cooling goodness is perfectly complemented by smooth goat cheese and spicy red onions.
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Refreshing, energizing salad packed with yummy flavors and textures: sweet tartness of the strawberries, smooth crunch of the baby spinach, and a tangy citrus of the dressing.
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As promised, here’s another beet recipe! If you’re a yogurt and beet fan – you’ll love this dish. A little background: My understanding is that the origin of this dish is middle eastern. However I have also found this dish incorporated into Indian meals. Yogurt goes well, generally speaking, with food rich in spices, which
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Veggie “Burgers” Tofu “Dogs” Wheat “Meat Cutlets” Tofurky (Tofu “Turkey”) Soy “Ground Beef” The first time I came across these vegetarian delights, I was very very confused. And honestly, a little scared. It all sounded like food-frankestein to me. I kept picturing scientists cranking an electric switch which connected a carrot to a turkey. “MWHA
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