Sentences with phrase «based dressing for my salads»

If you do not like Italian dressing, try a vinaigrette or another oil based dressing for this salad.

Not exact matches

I like to use it as a base for salad dressing.

Red Cabbage and Dandelion Greens Slaw Any vinaigrette will work for this salad, but I recommend citrus based dressings.

We put it on almost everything: Tacos, potatoes, rice, triskits, beef, fish, chicken, turkey, and my new favorite is using it as a base for a salad dressing.

Not only does it work well preparing the broccoli and garlic mixture in this Broccoli Cheddar Mac and Cheese recipe, it also is a perfect base for dressing, salads and vinaigrettes, or simply as a table condiment for dipping bread or crudité.

The Classic Greek Pita used the same salad base and dressing as the clone for the Chicken Caesar Pita, but replaces the chicken and Parmesan with a Greek topping that's a breeze to make.

I may be dreaming I realize since right now that category for me basically involves sweet pickled beets with onions, (with a fair bit of sugar which acts as a preservative) cabbage slaws, Yemenite chile paste (tons of garlic and jalapeño party) a garlic based fresh lemon salad dressing from Marci Goldman and a sauce for ice cream that merges espresso, Scotch and fresh orange juice.

Thinned with water or plant - based milk, they make a wonderful sauce for fruit salad; with an added dash of vinegar, they turn into a great dressing for a green salad or steamed veggies.

Try it once and you will find other uses — sauce for stir - fry, a base for an Asian salad dressing, or to baste for shish - kebab.

I particularly love adding lemon to fish, lamb and chicken and I use it as the basis for most (if not all) of my salad dressings.

Try it as a salad dressing or a base for dips and even as a marinade for chicken and seafood!

You can also use it as a base for a terrific blended salad dressing.

I quickly ran out of pasta, so you can also use this sauce as a base for salad dressings, as a dip or whatever you desire!

We especially like this Authentic German Potato Salad recipe for picnics because the dressing is vinegar based, so you don't have to worry as much about keeping it chilled like you would with a mayonnaise based dressing.

You can make a greek yogurt based ranch dressing for the salad with a little lowfat buttermilk to thin it or give it an entirely new spin by using your favorite healthy oil / vinegar - based salad dressing.

Deidre, you can use you favorite oil - free salad dressing, or a dressing based in raw cashews or silken tofu for a richer flavor.

Last November, after uneventfully eating hummus (with sesame paste, aka tahini) for several months, he had a strange hivey reaction to a tahini - based salad dressing.

However, a little while ago I started experimenting with different ways to make the dressings for chicken salad, swapping out the mayonnaise entirely for other options, like this recipe where I used a base of Greek yogurt instead).

Tomato and Olive Salad With Arugula and Carrot Turmeric Ginger Dressing is a wonderful plant - based salad that you can use as the bed for your favorite source of plant - based protein and it's low in fat and sugar, but high in fiber and nutriSalad With Arugula and Carrot Turmeric Ginger Dressing is a wonderful plant - based salad that you can use as the bed for your favorite source of plant - based protein and it's low in fat and sugar, but high in fiber and nutrisalad that you can use as the bed for your favorite source of plant - based protein and it's low in fat and sugar, but high in fiber and nutrients.

If you are looking for a meal with a higher fat content, then some chopped avocado would be an excellent addition to this particular salad — or substitute your favorite oil - or nut - based salad dressing.

Roasting asparagus is super easy, and it makes a perfect base for flavorful sesame salad dressing.

Go for an olive oil - based homemade salad dressing (bottled dressings tend to be loaded with sugar and salt).

This classic vegan Caesar salad is made with crisp romaine lettuce, galicky baked croutons and to - die - for rich and creamy cashew - based dressing.

Lilly's Hummus is perfect to enjoy as a traditional dip or in more creative ways, such as a base for salad dressings, as a plant protein - rich sauce for vegetables and rice, in Buddha bowls or as a flavorful way to add a substantial kick to wraps or sandwiches.

Sushi Bowl - rice as base or salad base loaded with cucumbers, pickled ginger, nori, avocado, chopped tomatoes, etc with some GF low sodium soy sauce with wasabi for a dressing.

The miso ginger dressing brings some salty heat with a creamy cashew base; it would be perfect for a salad.

Lunch: Honey Mustard Chicken Salad: vegetable base (3 large handfuls mixed greens, 1/2 cup chopped bell pepper, 1/2 cup chopped cucumber, 1/2 cup shredded carrot, 6 - 8 cherry tomatoes = 50 calories) + 1 ounce crumbled feta cheese (1/4 cup = 70 calories) + 3 ounces marinated and grilled chicken (90 for chicken alone + 30 for marinade = 120) + 2 tablespoons Ken's Light Honey Mustard Dressing (80) + 1/2 ear of corn, kernels shaved off (50) = 370

Like how vegan mayo is great for sandwiches and makes a great base for many vegan salad dressings.

Peppery arugula is the base for a light salad rounded out with mirliton, lump crabmeat and cherry tomatoes dressed in Creole mustard vinaigrette.

I'm most excited to use it for: smoothies, soups, hummus, nut butters, nut based cheeses, nut milks, chai lattes, baking recipes, nice creams, salad dressings, green juices, salsas — basically LIFE!

Instead of a complex coconut - based salad dressing from my Thai Noodle Salad with Mango and Lima Beans, use the coconut milk as a base for simmering vegetables with Thai flavsalad dressing from my Thai Noodle Salad with Mango and Lima Beans, use the coconut milk as a base for simmering vegetables with Thai flavSalad with Mango and Lima Beans, use the coconut milk as a base for simmering vegetables with Thai flavours.

For lunch I made a beast of a salad, with butter lettuce, carrots, roasted squash, sweet potatoes, avocado, hard boiled eggs, and a home - made mayo based dressing.

It's used as a dip for satays, as a basis for unusual curries, as a dressing for gado gado, which is an elaborate mixed vegetable salad, and as a sauce for cooked vegetables.

For the base of my salad, I chose a mix of fresh butter lettuce (a super sweet and juicy variety that I love) and romaine lettuce which is a great source of Vitamin C. Then, I dressed it up with simple, everyday superfoods that take it from bland to grand in just seconds!

It is recommended for use in sauces and salad dressings or in fruit - based desserts.

This one has a base of salad leaves but I've tried to incorporate all the other things that I love to add to make salads more interesting... fruit for sweetness, nuts for a bit of crunch and cheese for a bit of creamy saltiness, all finished off with a little dressing made from a simple mix of lemon juice, vinegar and olive oil.

I have been following a Whole Foods plant based diet for a few months, and the hardest part is making oil free salad dressings.

Vegan mayonnaise makes a suitable base for salad and slaw dressings — I like cider vinegar (rice vinegar if I'm looking for a sweeter flavor), celery salt, and a little orange or pineapple juice (I save what comes in the fruit cans!)

Avoid recipes that call for raw eggs that can be as varied as homemade mayonnaise, Caesar and other salad dressings, ice creams and cake frostings with an uncooked egg base.

Add chives, basil, fennel or mustard seeds, cumin, and mint into the base of your leafy green salads and sandwiches, and throw in some garlic, basil, and ginger to vinaigrettes for a spice - infused salad dressing.

Throw a few slices on your favorite sandwich, use as a base for creamy salad dressing, or enjoy in this versatile salsa recipe: Avocado Salsa

I had never made one before because the classic dressing for this salad is based on mayonnaise, with a touch of lemon juice and sometimes sugar.

Raw cashews are the perfect base for making nut cheese spreads, cream sauces, salad dressings, pestos, and desserts.

The avocado based dressing / dip provided above is a winner too since only 1/2 an avocado can be used in place of salad dressing for carotenoid absorption, as discussed in the Meet the FATS post.

Choose a canola - based spread for toast and sandwiches and use canola oil in cooking and salad dressings.»

Try it once and you will find other uses — sauce for stir - fry, a base for an Asian salad dressing, or to baste for shish - kebab.

Dig into a grass - fed buffalo roast (use the drippings to make gravy and enjoy with sauerkraut), spread a thick layer of real butter on your fresh sourdough bread to go with your homemade tomato soup, enjoy your salad with homemade olive oil - based dressing, and whip up some raw cream to top your organic berries for dessert.

You can also add a spoon in your salad dressing as the base for a salad dressing, combining it with ingredients like coconut vinegar or coconut aminos, with herbs and spices.

Olive oil can be used for sautéing at moderate temperatures and is a perfect base for salad dressings.

Also, with its clean light taste it works well in salad dressings and as base for garlic, rosemary or other herbs and spices.