3. Place tomato, avocado, salad leaves, basil, pasta, and bacon in a large serving bowl. Toss to combine. 4. Place the oil, vinegar and mustard in a small bowl. Season with salt and pepper.
"This is the best salad I've ever eaten and I make it all the time," says Michelle Krzmarzick. "It is tangy from the blue cheese, fruity from the pears, and crunchy from the caramelized pecans. The ...
Q. The gradual cooling and intermittent gentle rainfall of this autumn so far have favoured my thriving “salad garden” of lettuces and other greens. I have row covering ready for the plantings ...