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Archived from the original on October 23, 2007

Its made of fish that have been coated in salt and fermented for up to two years and its commonly used in East and Southeast Asian cuisine

Beet Salad with Goat Cheese and Balsamic Vinaigrette from votes Ingredients Beet Salad with Arugula Ingredients: 6 medium, 2 lbs beets 5 oz 6 cups baby arugula, rinsed and spun dry 4 oz goat cheese or feta cheese, (about 1/2 cup) diced or crumbled 1/2 cup pecans, toasted 1/2 cup dried cranberries Balsamic Vinaigrette Ingredients: 1/2 cup extra virgin olive oil 3 Tbsp balsamic vinegar 1 Tbsp dijon mustard, we love Grey Poupon brand 1 garlic clove, pressed or finely minced 1/4 tsp salt 1/8 tsp black pepper Instructions How to Make Beet Salad with Arugula: Preheat the oven to 400F

Made from 100 percent cotton, its cut with a boxy, straight fit and hits mid-length above the knee