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Here is The Salad Bar, Issue #001
February 07, 2007
6-Till Next Month
Welcome to the first edition of the The Salad Bar, a monthly newsletter to keep you up to date on the goings on at: Easy Salad Recipes.com
First, let me introduce myself:
My name is Gordon Angrignon, and I live in Cumberland, British Columbia, on Canada's west coast. I work primarily as a sea-urchin fisherman during the fall and winter months, and work part-time researching and building this website.
I came to make a recipe site simply because making meals is something I do almost every day, either for myself or any number of hungry guests that happen to come by.
I became interested in making salads because I prefer to eat "real" food rather than the "manufactured" variety found in the center aisles of our grocery stores these days.
Interestingly enough, the more salads I make, the more visitors I seem to get at dinner time!
Easy Salad Recipes.com will continue to grow over time with new recipes and articles constantly being developed. This newsletter will keep you up to date on what's happening every month, and I welcome you to reply with any comments or suggestions you may have.
2-Website News:The site was launched in May 2005 and has been growing ever since. The main recipe sections so far are: Green Salads, Chef Salads, Ceasar Salads, Potato Salads, Broccoli Salads, Bean Salads, Carrot Salads, Pea Salads and Pasta Salads.
*As well as adding more recipes to these sections, there will be more sections added such as: Seafood Salads, Coleslaws, Fruit Salads, Jello Salads, and Ethnic salads.
*There is also a small Book Review section, focusing on Salad Cookbooks. There are 3 reviews at this time with more to come.
*The newest developement so far is the January 2007 launching of the Easy Salad Store. Here you will find cook books, salad making tools, gadgets and other salad related items.
3-Latest Recipes:The newest recipe added to the site recently is an Angel Hair Pasta Salad. This thin noodle salad has lots of extras to make it one of my most popular salads so far. Here's the recipe:
8 oz angel hair pasta
Dressing: About 1/2 bottle Ranch Dressing
*Cook chicken breasts(broil,fry, boil or grill), cool and cut into bite-sized pieces. If adding shrimp, peel and cook as neccessary and let cool also. Remove tails after cooking. To save time you may prefer to buy peeled and cooked shrimp, either fresh or frozen. Remove tails before adding to salad.
*Cook pasta according to package directions until el dente. Drain and rinse under cold water.
*In a large bowl or pot mix together vegetables, chicken, parmesan and spices.
*Mix cooked angel hair pasta into the salad until evenly mixed.
*Add dressing sparingly, gently mixing it into the salad. Add more if needed. Add salt and pepper to taste.
*Refrigerate until cold and serve.
For a picture of this dish, Click Here.
4-Web Resources:Have you ever wanted to Build a Website? Do you have a skill, knowledge, hobby or interest that you could share with the world-and maybe even get paid for it?
If so, Site Build It! might be the answer. In a nutshell they take care of all the technical stuff so you can concentrate on your topic. It worked for me, a total "non-techie one finger typer", and my site is one of many Successful "Site Build It!" Sites.
5-Our Store:I've recently added a new store to the site called the Easy Salad Store. Here you will find cookbooks about salad, vegetables, ethnic foods, vegetarian, vegan and kid's recipes. There are also some dealing with growing vegetables and herbs.
You will also find a large Housewares section featuring things like salad bowls, knives, food processors and more.
The other departments are Various Gadgets, featuring some interesting and handy items, Organic Products, with edible seeds, spices and other natural products and Salad Art, featuring some nice prints with a salad theme.
If you would like to go to the store now, Click Here.
6-Till Next Month:Thank-you for taking the time to read this newsletter, and I hope it was helpful. I would be happy to hear any feedback you may have-good or bad, just use the reply button on your e-mail browser or go to the Contact Me page on the site.
Meanwhile, I'm off to my real job at sea for a few weeks, but I will be back salad-making real soon. Take care...Gord Angrignon.
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