Sentences with phrase «batch of this salad on»

Not exact matches

I've been whipping up tons of egg salad, loading up on mayonnaise whenever I make sandwiches, have a strong hankering for salad olivieh (Persian potato salad) that I can't seem to shake, and I recently made a giant batch of this curried chicken salad.

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!

Over the last few weeks I've been keeping a batch of these pickled beauties in the fridge and have been putting them in all kinds of salads including this one and enjoying them as a garnish on snacks like hummus on rice cake thins.

You can make extra batched of it and keep it in the refrigerator and put it on all your salads.

Which is kind of nice because when we do a big, juicy steak we'll do a salad side or when I make a batch of spicy Italian meatballs that are full of cheese we'll throw them on top of some zucchini noodles.

I'd also recommend making a double or triple batch of the Chipotle Maple Pecans to use on salads and other bowls throughout the week!

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 luncOn 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 luncon top, and divvy it up into five to - go containers for lunch.

I made a double batch of the bean salad so I could use half for the southwestern quinoa salad and leave the other half for Travis to munch on during the week.

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.

I like to make a big batch of this fruit salad on the weekend so that I can eat it throughout the week.

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.

Okay, so it's not exactly standard July 4 fare, but... cold and creamy, tuna fish salad (vegan of course) sounded so good to me on a recent hot and humid day that I decided to create a batch, holiday appropriate or not.

I made a batch of the salad dressing and took it out on a 3 week sailing trip... made the recipe without lemons or onions and also without parsley because I just didn't have those things... just tomato, mint, and dressing and still delicious.

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.

Last summer three plants produced bushels of cucumbers, enough for batches of sweet and sour pickles, cucumber salads every night, thinly sliced on sandwiches, and plenty for friends.

To add to my note of Jan. 13, I had some of the cumin - y dressing left after making this salad on Sunday, so I just made a batch of your Sunburst Carrot Salad (still working my way through an excess of carrots) and instead of lemon juice, I used the rest of this dressing, in which I had used my last lsalad on Sunday, so I just made a batch of your Sunburst Carrot Salad (still working my way through an excess of carrots) and instead of lemon juice, I used the rest of this dressing, in which I had used my last lSalad (still working my way through an excess of carrots) and instead of lemon juice, I used the rest of this dressing, in which I had used my last lemon.

Cook up a batch of quinoa on Sunday nights so that you have fully cooked quinoa available throughout the week to add into soups, tacos, salads like this one and this one, and even brownies!

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!

On many weekends, when I actually have time to prep food for the week, I will make a big batch of quinoa so that we always have some one hand for salads or dinner.

I love making a big batch of this salad and eating on it for several days.

Also, if you're a big caramelized onion fan I recommend making a huge batch of these on Sunday to have throughout the week to add to salads, pizza, sandwiches, whatever.

Make a double batch of the tahini - honey sauce at the beginning of the week to use on salads, as a dip for crunchy vegetables, or drizzled over seared salmon.

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.

I always make a big batch of this Shredded Chicken in the Instant Pot for the week on Sundays, which is perfect for prepping this Buffalo Chicken Salad.

Make a big batch of this chicken early in the week so you can enjoy it on top of salads, in wraps or...

I took half of this batch and saved it to break up on top of salads and the other half I pressed into a greased square container to make bars out of for breakfast.

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'll make a big batch of that green goddess dressing from the book: It can go on a chicken sandwich, salad, a pizza.

Hard - boiled eggs in the shell can last up to a week in your fridge, so cook up a batch at the beginning of the week for a cheap and easy snack on the go — or slice them over your lunchtime sandwich or salad.

I batch cook and pre-make entire meals like casseroles, pre-cook meats and make big batches of chicken salad so that I don't have to cook much on vacation (which makes it an actual vacation for me!)

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).

I'm on my third batch because it's good on everything — meat, salad dressing, eggs... I add a bit of my homemade mayo to make it creamy.

I love making a big batch of this salad and eating on it for several days.

Try making a batch of this salad to keep in the refrigerator and to eat on throughout the week.

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).