Eat Your Colors: Green and Red Salad Topping

Everything is a salad topper. Since I cannot drench my salads with the regular dressings due to allergy, I concoct my own salad "dressings" and toppings.

Today, the dressing is made up of red beans and green peas with chunks of skinless and boneless chicken chunks. Ensure that the red beans and chicken are cooked well before combining them with the rest of the salad topping. 

Of course, most of what I call salad dressings and toppings can go on top of rice, potatoes, and other flavorless foods that need help to rescue them into tasty meals.

--Frances Ohanenye maintains this visual "cookbook" that features processes and ingredients in pictures. The offerings have evolved into vegetarian and food-allergy recipes. Other cooks and chefs should calibrate according to their locale, availability, and preference. Click on "Open Source Cooking" (http://www.virgyskitchenandgarden.com/p/kitchen-sample.html) for additional information. Thanks for visiting.