Sentences with phrase «better used in a salad»

These oils are best used in salad dressings or recipe finishers.

Not exact matches

Meanwhile, the team is ready to put jars of the original gold standard recipe Miracle Whip to good use at home, particularly spread on sandwiches and in potato salad.

I love the idea of using avocados in potato salad — I bet that works really well.

Used fresh in salads, roasted and skinned for antipasti (appetizers) and pasta sauces, as well as dried.

I use the powder in my morning smoothie, mix the seeds into my granola as well as sprinkling them onto salads and toast, and then I use the oil as a cold dressing in salads and dips so it is so easy to add it into your diet.

The earthy and grounded flavors of parsnips combine well with the bright and juicy pomelo in this salad, but feel free to use grapefruit or orange to get a similar effect if you don't have access to a pomelo.

In fact, the sauce is so good I'm going to use it as a salad dressing.

Tips: When making this salad use a good extra virgin olive oil and whatever oranges you can find in your market.

I usually prefer green smoothie for my morning meal and I was glad to discover that Arugula need not be used only in salads but can be blended in smoothies as well and tastes as delicious as ever.

Their Signature Series Extra Virgin Olive Oil, the one I used in this vinaigrette recipe, is a selection of the best varieties of olives and it's the perfect oil to use in any salad dressings and marinades, and even for bread dipping.

Chia and hemp seed (used in their whole / unground form) are also excellent sources of fiber that can be added in a similar fashion (hemp seed also works well sprinkled on salads and avocado toast, bringing a mild nutty flavor and pleasant texture) and chia is yummy in slurry and pudding form.

Nicole - the truffles are really good... as for preserved lemons, I use them in all sorts of salads and other Middle Eastern dishes.

Re, fattening dishes, this is hard because people have different ideas of what unhealthy foods are, but you can use them in grain salads, pasta salads, they might be good in an omelet or maybe on a sliced of whole - grain toast with cheese broiled on top (a modified pizza, heh).

I like to use the fresh dill as an add - on to my salads as well as a mix - in for my kale chips.

We love pasta salad and I just recently started using the Orecchiette pasta, it is so harder, works really well in a salad with chunky vegetables.

This goes straight on my to make list, not because I hate mayo but because the commercial stuff with its additives gives me the creeps and the homemade stuff is too good to be used in salad.

Not only can your apple cider vinegar be used in salad dressings like this one, it has beauty uses as well.

Add it fresh to greens drinks and smoothies, use it instead of lettuce in your salad or sauté it with some garlic, onions and a squeeze of lemon and you'll get a healthy dose of protein along with the iron and vitamin content that it's better known for.

I had some fresh mint in my refrigerator that needed to be used up and I knew that it would go well in a lentil salad.

I used it in this salad and I can honestly say this is the best salad I have ever had.

If you only serve him salads and he was used to meat and potatoes then you'll definitely find him hating it:) I found that recipes that are heavy in protein get the best feedback from meat eaters / lovers.

I decided to use it in some mini quiches as well as as a warm garnish for salads.

I've been using them in everything, but this post is all about the best salad dressing EVER.

My main issue with the GF pastas is that they don't seem to work well in salads and, as someone who lives in the hot and sticky South, pasta salads used to be a main stay of our Summer.

I use this as a base for tuna salad sandwiches instead of in a wrap since I love sandwiches and it's really good.

Cut into about 2 - inch lengths and briefly blanched in the microwave, I used them as the basis for a quick salad that also made good use of preserved lemons from my fridge, as well as lemon thyme and lemon verbena, both growing miraculously in my backyard, despite my oft - black thumb.

My grandmother ALWAYS used it to chop up the egg and she made the best egg salad of anyone in the universe, ever.

It can be used in baking or as a breakfast grain; it also works well in hot side dishes, cold salads, and even in burgers.

How about sprucing up that weekend pork tenderloin recipe with an apple cider glaze or marinade, create a refreshing summer punch, use it to enrich your gravy, steam your shell - fish in it for another depth of flavor, braise your vegetables in it, and incorporate it into your new favorite salad dressing; the options are endless with cider and the best part is, it keeps for a long time too!

Inspired by my good friend Cathy who made this Emeril Lagasse recipe last time we visited her in Grand Rapids, and by this recent blog post on EatBlogSleep, I decided to use up the last of the green garlic (leftover from this salad) and the wonton wrappers we had in the fridge before I head off to Australia and Asia on Wednesday for nearly 5 weeks:

Instead of using bread, I served it on top of romaine lettuce leaves for a lunch last weekend, and my family loved it (they also said this was the best chicken salad they have had in so long).

I like chunks of cheese in the dressing but if you want it smooth, feel free to run it through the blender or food processor.Another excellent use for blue cheese dressing is to mix a salad of grated raw vegetables; carrots, radishes, avocados, cabbage, and kohlrabi, and with perhaps additional fresh herbs like chervil and tarragon tossed in as well.

In our home, we blanch the cauli» and serve it as a side with some black pepper and a good cold - pressed oil, we roast it and use in salads, we cut it thin and eat it as a raw carpaccio, we mix it in patties and soupIn our home, we blanch the cauli» and serve it as a side with some black pepper and a good cold - pressed oil, we roast it and use in salads, we cut it thin and eat it as a raw carpaccio, we mix it in patties and soupin salads, we cut it thin and eat it as a raw carpaccio, we mix it in patties and soupin patties and soups.

But only few time ago I discovered that I can use fresh broccoli and uncooked sweet potato into a salad, which is great as in this way all those good vitamins don't get lost in the cooking process.

As well as using it in salad dressing I like to scatter it over roasted vegetables.

Using pasta in place of the customary lettuce in a Greek salad makes it a substantial and lively main dish for warm - weather meals, as well as a great vegan potluck dish for summer gatherings.

After you use this no - longer - top - secret kale trick, whip up some baked buffalo tofu, add a few other mix - ins and drizzle the whole thing with creamy vegan ranch dressing, well... you've got yourself a kale salad full of irresistible flavors, but with the health factor to back it up.

I used a similar recipe (Ani Phyo's) tonight but didn't want it so nut heavy so I used brocolli stems as I forgot I had a head of brocolli in thefridge which was well past its best BUT it made a great taco meat with a small amount of walnuts to top a plain salad.

The chicken salad is a wonderful filling for the pancakes and again nutritious + protein packed — talk about satisfying the male needs here;) The wraps can be used for breakfast or lunch as well — so a great idea is to make a double portion and keep in the fridge for the next days.

With a salad similar to the lovely one below in the fridge leftover from my mother's New Year's Day tradition of eating black - eyed peas for good luck — it was good, but unremarkable enough that I didn't photograph and post (such salads are a dime a dozen)-- it suddenly occurred to me that I could use it as the basis for a bean burger.

As I'm used to a diet heavy in Greek yogurt, avocado toast, and kale, my bod is not responding well to this new normal, and I've been craving salads like no other.

The cacao together with the chili, for the dressing i used Tahini with lemon, balsamic, mustard — the onions i steamed a bit in vinegar and agave syrup — i added some chickpeas in the oven - never enjoyed such an tasty cauliflower salad — well done Evi

For this whole grain salad, I used kamut, an ancient wheat variety that is high in protein as well as many minerals.

In terms of dressing, I used my homemade creamy poppy seed dressing but this salad would also be good with a store - bought poppy seed dressing, and I've also used a vidalia onion dressing on it and it was mighty tasty.

Dress the salad with 2 — 3 tbsp of dressing, depending on your tastes (don't over dress) Store excess in refrigerator in screw top jar, give it a good shake when using.

Rich, creamy and full of good fats and nutrients, I use them as an ingredient in all kinds of salads, as a side for savory dishes (both breakfast and dinner!)

I most often mold my aspic in a loaf pan because I usually serve it in little squares, but you can use a ring mold as well and fill the center with chicken salad or something similar.

By Russ Gager alinas, Calif. — the salad bowl of the United States made famous by novelist John Steinbeck in «East of Eden» — used to be as overflowing with food brokers as a well - tossed Caesar salad.

the random rice ended up being really good but now that i've seen this post using harissa on squash i'll go in that direction for my next rice salad:) looks great!

By using hummus in place of tomato sauce on the base, you're getting that salad - y experience, as well as a good dose of protein.