Sentences with phrase «batch of salad with»

I made a full batch of this salad with a mind to pack it for my lunches on a week that I wasn't really in the mood for sandwiches (it happens occasionally).

You'll make more dressing than you need for one batch of salad with this recipe, but that's a good thing — you'll want to keep using it on all your salads all week.

You'll make more dressing than you need for one batch of salad with this recipe, but that's a good thing.

Not exact matches

With me, I can only make so many batches of Pineapple Deviled Eggs or Pasta Salad.

If you want to make this salad for your weekly meal prep, you can easily roast a double batch of chickpeas (two cans), throw the dressing together in a jar with an airtight seal then just assemble your salad whenever you're ready to eat.

Oookay... so those freakishly perfect grocery store grape tomatoes I just purchased are now going into the oven instead of on top of the salads that I was planning to make to go with the * double * batch of your buttermilk dressing that I just made!

My mom used to make a big batch of raw kale salad with lemon, olive oil, garlic, and bell peppers.

I love making big batches of salads to take to work with me during the week.

Last night was a SK cook - a-thon: kale and wild rice gratin, date and almond breakfast bars (double batch so I feel like a superstar having backups in the freezer), and a variation of your shaved zucchini salad (I used carrots instead, for a sweeter crunch paired with the gratin).

But since the FIL has me covered, there's lots of tomato sauces, salads, and just plain sliced pieces sprinkled with sea salt, pepper and drizzled in olive oil, eaten up in great batches.

On Sundays, I'd typically make a big batch of farro, toss it with a Greek - style chopped salad, throw a handful of arugula on top, and divvy it up into five to - go containers for lunch.

Over this busy summer weekend, everyone was delighted to have a big batch of my Cherry Wheat Berry Super Salad on hand for a picnic lunch down at the lake and leftovers to pair next day with our grilled steaks.

The salad is called insalata di rinforzo --» reinforcement salad» — is because it was customary in the old days to make a first batch as an antipasto on Christmas Eve and to keep on «reinforcing» it with more cauliflower and condiments over the course of the holiday season, so there would always be some of it on hand up until New Years.

In the few days since I made this batch of pickled fennel, I have: chopped up the fennel and mixed it with rice, along with some of the pickling liquid and olive oil; added the fennel to blanched fresh cranberry and green beans and dressed the mixture with pickling liquid, olive oil, and herbs; chopped the fennel and added it to a salad, and used the pickling liquid to make the dressing; eaten the pickles with cheese and crackers; added them to a sandwich.

You'll want to make a double batch of this salad's simple dressing: packed with fresh herbs and garlic, it's great over pretty much anything.

I need to make a batch of these to use with salads... actually, if I don't eat them all, I'll use the leftovers with salad!

Heat the oil in a large pan, preferably non-stick, and cook the patties in 2 batches, until browned on both sides and heated through; serve with your choice of meats and salad greens.

Often times, I will make a batch of this Broccoli Quinoa Salad and the only thing I'll dress it with is a squeeze of lemon or lime juice and maybe a drizzle of extra-virgin olive oil.

I also made a batch of much healthier pita chips to serve with the salad instead of taco chips.

It makes the most magical tasting chicken and then we can put it in a big batch of chicken salad, soup or just eat it with some sweet potatoes and greens.

I make a big batch of Gluten Free Macaroni Salad with Tuna at the beginning of the week, and then I don't have to turn on my stove for a few days!

I made a big batch of dill buttermilk dressing — it's really a ranch dressing with dill as the star — for this salad and have been dipping into it all week for all sorts of things — with carrot sticks, as a sandwich spread.

, you can have your own batch of homemade croutons to serve with salads.

My advice is to cook up a batch (it takes a bit of time, similar to brown rice) and store it in the fridge ready to go for salads like this one, or if you're into meal prep, prep your salads (minus the oil and vinegar) in containers and they will be ready to go when you are (I love these containers for salads to help me with meal prep).

Make a big batch of this ragù on Sunday, serve it with pasta and a big green salad that night, then send the family off with leftovers for lunch the next day.

I actually just make a big batch of the dressing and use it on salads with beets and avocado.

My mother used to make big batches of egg salad for the cafe she owned (I use her recipe, with a few of my own touches) and I picked up her trick for breaking up the eggs without making them into total mush.

If you have a food processor, it is very easy to make up a big batch of this cabbage salad with cilantro and toasted almonds.

I made a batch of this Two Bean Salad with Garlic Lemon Vinaigrette last week, when my parents were visiting us at our lake house in Grand Isle, Vermont.

Time saving tip: Make a double batch of the No - Fuss Salmon Cakes from The Whole30 freeze them or make a simple salmon salad by mixing a can of wild salmon with Primal Kitchens Mayo and having it with a salad made from raw and roasted veggies.

So far, I've mashed Al Arz tahini into baked sweet potatoes with a pinch of salt (OMG), whisked it into some lemon - tahini salad dressing, drizzled it on toast with a bit of honey, and even baked a batch of banana - tahini muffins with chocolate chunks (using this Cooking Light banana bread recipe as a starting point):

I can't wait to make a huge batch of it next time I host brunch (thinking it would pair well with a yummy fruit salad or some mimosas, or both).

Breakfast — 8 ozs Gifts of the Earth Cereal with Almond Milk Morning Snack — 16 oz Green Smoothie Lunch — 2 cup Big Leaf Salad with Crackers with 1/4 cup Cashew Cheese Afternoon Snack — 1/3 batch of Kale Chips Dinner — 2 slices (1/4 tray) Pizza with 1/2 cup each of Herbed Couscous, Broccoli Salad and Beet Salad Dessert or Evening Snack — 1 Rawkalicious Cookie or Protein Shake *

Pesto is crazy versatile and I usually have a batch of some variation in the fridge - I use it as salad dressing, toss it with roasted veggies, mix it with cooked grains, drizzle on avocado toast, and throw it on top of my hummus (a must - try).

Breakfast — 1 cup Granola and 8 oz (1 cup) Almond Milk Morning Snack — 16 ozs (2 cups / 500 ml) Green Smoothie Lunch — 2 full Nori Rolls Afternoon Snack — 1/3 batch of Kale Chips Dinner — 2 cup Big Leaf Salad with 1 Nutmeat Patty, Crackers and 1/4 cup Cashew Cheese Dessert or Evening Snack — 1 Rawkalicious Cookie or Protein Shake *

I also love having the leftovers cold with a salad so I'll often do a batch of these Sunday night to have for my lunch for the next two days.

Hi Kimberly, I am just about to make my first batch of P & E salad, but after reading all of the posts with the salad going wrong, I am apprehensive about starting it.