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Crucigrama Sopa de Letras Hoja de Trabajo
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Salads, Dressings and Dips

Horizontales
Coats the salad and should usually be added just before service.
Popular Middle Eastern dip created by blending cooked chickpeas with ingredients such as tahini, olive oil, garlic, lemon juice, and spices.
These salads are served as the last course and are often made of fruit, gelatin, nuts, creams and liqueurs.
Is large enough to serve as a meal and usually contains meat, beans or seafood as a protein.
Zesty dip originating from Latin American cuisine, prepared by combining diced tomatoes, onions, chili peppers, cilantro, lime juice, and seasonings.
Flavorful dip originating from Mexico with ripe avocados, chopped onions, tomatoes, cilantro, lime juice, and seasonings.
Mayonnaise and dairy-based dressings.
Dressing that consists of 3 parts oil and 1 part vinegar.
This lettuce has crisp leaves, a round shape, and a mild, sweet, refreshing flavor.
This green has small, tender leaves and is extremely rich in nutrients.
Verticales
This lettuce is a loose leaf and has sturdy, long leaves with dark ribs down the center.
Fresh salad made of fresh mozzarella, sliced tomatoes, fresh basil, often topped with balsamic vinegar, extra virgin olive oil and salt and pepper.
A main ingredient that includes one or more types of non-leafy greens that are usually served raw.
Base of a salad and usually is made up of leafy greens.
Usually served as a first course and is a smaller serving.
A main ingredient that is fresh, canned or cooked.
Makes the salad look more appealing and aesthetically pleasing.
Salad made of romaine lettuce, croutons, parmesan cheese, olive oil, egg yolk, lemon, garlic and anchovy paste.
Also called Bibb, this lettuce has a tender, subtle, buttery flavor.
Dressing that has a cooked element with the addition of vinaigrette.