It will probably separate if you freeze it. It should keep well in the refrigerator without freezing.
you could add butter
because he wanted to keep the bed bugs away.
A dressed salad is one that has been combined with a salad dressing. Most salad dressing is a liquid mixture of fat, usually oil, and acid, usually vinegar. Some common deviations from oil and vinegar can be found in the warm bacon dressing, used to dress a spinach salad. In this dressing, bacon fat replaces the oil. In many dressings, lemon juice stands in for vinegar. Mayonnaise is also a common base of fat for "creamy" dressings. It is not uncommon to add an emulsifier to help keep a dressing from separating. These include egg yolk and prepared mustard. Recipe for Basic Vinaigrette Whisk together 1/4 cup fine red wine vinegar, 2 tablespoons water, 2/3 cup extra-virgin olive oil and 1 teaspoon Dijon mustard, with sea salt and freshly ground pepper to taste. Vinaigrette can be used on lettuce-based salads and on cooked vegetable salad. The best way to dress a salad is to gently toss the lettuce or vegetables in a little dressing, tasting as you go, adding a little more dressing until the salad is evenly coated with a thin layer of dressing. Dressing should not "pool" in the bowl--this indicates that you have used too much.
... Becaus she has to get her fancy DRESS from her RANCH on!!!
A dressed salad is one that has been combined with a salad dressing. Most salad dressing is a liquid mixture of fat, usually oil, and acid, usually vinegar. Some common deviations from oil and vinegar can be found in the warm bacon dressing, used to dress a spinach salad. In this dressing, bacon fat replaces the oil. In many dressings, lemon juice stands in for vinegar. Mayonnaise is also a common base of fat for "creamy" dressings. It is not uncommon to add an emulsifier to help keep a dressing from separating. These include egg yolk and prepared mustard. Recipe for Basic Vinaigrette Whisk together 1/4 cup fine red wine vinegar, 2 tablespoons water, 2/3 cup extra-virgin olive oil and 1 teaspoon Dijon mustard, with sea salt and freshly ground pepper to taste. Vinaigrette can be used on lettuce-based salads and on cooked vegetable salad. The best way to dress a salad is to gently toss the lettuce or vegetables in a little dressing, tasting as you go, adding a little more dressing until the salad is evenly coated with a thin layer of dressing. Dressing should not "pool" in the bowl--this indicates that you have used too much.
Answer:Marinate mushrooms in a French, Italian or Greek Salad Dressing, the kind you buy ready mixed. Do not wash them, just clean the mushrooms with a paper towel. Pack into sterilised jar and pour over the dressing. Will keep in fridge for up to 3 weeks.
keep on clicking till the salad is finished
It is impossible to say. Some dressing will go bad more quickly than others. If kept refrigerated, a vinegar and oil dressing should last for several years, while an unrefrigerated blue cheese dressing could go bad in a matter of a few months if it remains sealed. An unsealed bottle of dressing could go bad in a matter of hours at room temperature.
You can keep macaroni salad for three to four days.
Give Turuka pickled turnips(one turnip in salad) and marinade(1 mugwart+1 fish in salad). After giving him 2 dishes, go in his house after 5. If there isn't a cut scene, don't loose hope! Keep giving him your wonderful homemade dishes, and keep going in his house.
Since airlines started selling the food on the plane, many people bring their own food on board. You can purchase food in the terminal after the security checks. Something like a salad might not get through TSA. It would have to be wrapped and salad dressing might be prohibited - and you would have to figure out how to keep it cold until you would want to eat it.