Divide salad greens among plates.
Divide salad greens among 4 plates and top with Fennel Coins.
Divide salad greens between two plates, and top evenly with cooked grains, raspberries, feta and onion.
Not exact matches
Divide the field
greens and leafy romaine between two
salad bowls or plates.
Divide the field
greens between 4
salad plates.
1 large egg white 2 teaspoon water 4 - 6 (1 / 3 - inch - thick) rounds soft mild goat cheese, cut from a cold log (use dental floss for easy cutting) 1/3 cup dry bread crumbs (preferably Japanese panko) 2 teaspoon cider vinegar 1/4 teaspoon salt 1/4 teaspoon Dijon mustard Pinch of sugar 3 tablespoons extra-virgin olive oil,
divided 4 cups mesclun (mixed baby
salad greens — about 2 ounces)
Toss the
greens with the reserved marinade liquid and
divide between chilled
salad plates.
2 acorn squash • Olive oil • Salt • Fresh cracked black pepper 1/4 onion, finely diced 1/4 lb extra lean ground beef (96/4) 2 cloves garlic, pressed through garlic press • Pinch cumin • Pinch cayenne pepper • Pinch cinnamon 3/4 cup cooked brown rice 1/2 cup black beans 1/4 cup cherry tomatoes, quartered 2 tablespoons fresh cilantro, chopped,
divided use 1 tablespoon sunflower seeds 1/4 teaspoon orange zest 1/4 cup finely shredded sharp white cheddar cheese 1
green onion, chopped, for garnish • Simple Tomato - Cilantro
Salad (recipe below)
prepared basil pesto,
divided 2 bocconcini mozzarella balls, each cut into 6 slices 4 cups mixed
salad greens click here for preparation instructions» Gluten - Free Recipe of the Week Whether you're avoiding gluten altogether or simply cutting back on wheat, you'll love the tasty options we offer.
Divide the
salad into bowls and sprinkle each serving with the
green onion.
Assemble the
salad:
Divide the
greens and rice evenly between two bowls, add beets, grapefruit, feta and peas.
To assemble the
salad, toss the
greens with a squeeze of lemon juice and a pinch of salt, then
divide among two bowls.
Millet
Salad with Sweet Corn and Avocado Ingredients 1 cup uncooked millet, rinsed and drained 4 cups water 1 teaspoon sea salt,
divided 4 cups fresh corn kernels (about 8 ears) 1/3 cup chopped fresh cilantro 1/3 cup fresh lime juice 2 tablespoons chopped
green onions 1 tablespoon extra-virgin olive oil 1 1/2 teaspoons ground cumin 3 to 4 jalapeño peppers, seeded and finely chopped -LSB-...]