Sentences with phrase «carrot salad topped»

This shaved carrot salad topped with walnuts, cashews, sesame seeds and a citrus vinaigrette is a delicious recipe for summer!

Not exact matches

Divide carrot puree between 6 plates, top each with salad and a chicken breast.

In the meantime, I have my leftovers to look forward to: — a spinach salad with breast meat, fresh pineapple chunks, dried cranberries, and some shredded carrots and apples (I love colorful salads)-- my Pumpkin chicken skillet, based off of Gluten - Free Mommy's pumpkin chicken tortillas (but I try to limit my corn - intake so my version tops the filling on baked sweet potatoes.

-- homemade chili — lean beef, chicken, turkey or veggie burgers — nitrate free hot dogs — pre-cooked rice or rice packs (I made up some short grain brown rice, and put in a tupperware container)-- veggies — corn on the cob, fresh green beans, carrots, etc. — bagged salad with toppings and dressing (* cooler needed)

I save carrot tops and add to salads, but these burgers look amazing!

Erin from Dinners, Dishes, and Desserts made Pumpkin Pie Erin from Texanerin Baking made Dulce de Leche Apple Streusel Bars Caroline from Chocolate & Carrots made Sweet Potato Biscuits with Cranberry Jam Katrina from In Katrina's Kitchen made Pumpkin Chocolate Chip Mini Muffins Christina from Dessert for Two made Mini Pumpkin Pies Sally from Sally's Baking Addiction made Salted Caramel Chocolate Chip Mini Cheesecakes Tracey from Tracey's Culinary Adventures made Butternut Squash, Apple and Potato Gratin with Cheddar Crumb Topping Georgia from The Comfort of Cooking made Spiced Caramel - Apple Crumb Bars Rachel from Rachel Cooks made Brussels Sprout Salad with Apples and Cranberries Gina from Running to the Kitchen made Green Beans with Cranberries, Bacon, & Goat Cheese Carla from Carla's Confections made Spinach Mashed Potatoes Carolyn from All Day I Dream About Food made Chocolate Pecan Pie Bars Liz from The Lemon Bowl made Pumpkin Cheesecake with Gingersnap Crust Liz from That Skinny Chick Can Bake made Spinach Salad with Pears, Cranberries and Candied Pecans Megan from Wan na Be A Country Cleaver made Roasted Potatoes with Bacon Parmesan Vinaigrette Kim from Cravings of a Lunatic made Mini Apple Pies

Finish the salad: Once the carrots are roasted, arrange them on a serving platter with slices of avocado on top.

Remember shortcuts like pre-washed greens, shredded carrots, and taco toppings from the salad bar, which will save you time in the kitchen.

I would top my daily salad with these great looking spiced carrots.

I topped my salad with pre-cooked lotus root, carrot and corn and used my favorite low - fat peanut sauce for a dressing.

In a salad bowl toss carrots with radishes and fennel and top with dressing and feta.

Place the avocado shells on the carrots (this helps them to balance better) and top the wells with the Kimchi salad.

Lastly, I made a side salad with spinach, carrots, cabbage, nuts and topped with an olive oil, red wine dressing.

I've tried chopping them up and tossing them into salads, but I find the carrot tops to be too prickly.

It's filled with your usual salad suspects — carrots, radishes, tomatoes, romaine — and topped with cooked shrimp, avocado and crumbled bacon (I like using a nitrate free chicken bacon I've discovered from Al Fresco).

I toss these on top of some wilted greens, risotto, slices of avocado, or (if it's a Sunday) buttered toast — Your carrot / harissa salad, with feta and mint, or some variation of shredded veggies and this same general dressing (broccoli stems, cabbage, etc)-- Lots of salads with lemon / garlic / olive oil vinaigrette, feta, almonds or nuts.

Make a salad by topping a bed of lettuce with Honey Teriyaki Chicken, shredded carrots, green onions and slivered almonds.

Coconut Ginger Chowder Confetti Cookies Cookies «n» Cream Ice Cream Cranberry Amaretto Upside Down Cake -LCB- Vegan -RCB- Cranberry Sauce Dandelion Green and Spring Onion Risotto Dark Chocolate Peanut Butter Ice Cream Cups (stop it) Deep Dish Pear Pie with Spice Crumble Topping Fettu - green - e Fish & Chips — Baked Cod & Sweet Potato Fries Ground Beef and Dried Mushroom Ragu Guacamole Ginger Beer Reduction Brussels Sprouts & Walnuts Gnocchi with Leeks and Blistered Cherry Tomatoes -LCB- Vegan -RCB- Grapefruit Pimm's Cup Green Chile Sauce Greenest Tahini Sauce Hatch Chile Pepper Scones with Cheeses Honey Butter Honey - Ginger Glazed Carrots Hummus Jalapeno Cheddar Beer Bread Kale Bowls Kale Salad with Toasted Couscous and Hazelnuts Lavender Lemon Pound Cake «Legendary» Chewy Chocolate Chip Cookies Lemon Cake Lemony Purple Kale and Sorrel Salad Lentils & Brussels Sprouts Malted Chocolate Pudding Parfaits with Pretzel Crunch Mango and Avocado Salad on Bulgur Wheat Maple Millet Puffy Crunch Cereal Oatmeal Cookies with Cranberries -LCB- Vegan -RCB- Migas One - Pot White Bean Stew Olive Oil Ricotta Cake with Blueberry - Plum Coulis Olive Tapenade Oven - Dried Tomatoes Pappardelle with Meat Sauce Peanut Butter S'mores Bars Pear Sauce Spice Cake Perfect Pie Crust Perfect Roast Chicken Pickled Peppers and Shallots over Kale, with a Soft - Poached Egg Pickled Pepper Vinegar Hot Sauce Pimm's Cup Slushies Pretzel Crunch Profiteroles with Amaretto Cream and Chocolate Sauce Pupusas!

Lunch (348 calories) • 3 Tomato - Cheddar Cheese Toasts • 2 cups mixed greens • 1/2 cup cucumber slices • 1/4 cup grated carrot Combine greens, cucumber and carrot and top salad with 1/2 Tbsp.

Assemble the toast: Spread 1/4 cup of the carrot spread onto each piece of toast, then, using a slotted spoon, top with 1/4 cup of the carrot salad.

By the time we got home it was mid afternoon and I was very hungry, I whipped up this super big easy salad, a mix of greens, radish, cucumber, shredded carrot, mixed sprouts, wakame, a squeeze of lime and some omega oil and topped it with chickpeas for extra protein.

Large salad topped with shredded carrot, bell pepper, lime juice and nutritional yeast PLUS a slice of lasagna

And so I turned the carrot salad into a filling for simple vegetarian tacos, gooey with melted mozzarella and topped with creamy avocado.

Here, it's used as a topping for a salad made of carrots, fennel, baby spinach, fresh peas, and lemon.

Our faves: We think shredded carrots make a great farm - to - table cupcake topping and check out our Organic Heirloom Carrot Salad Recipe.

Salad topping suggestions: Bean sprouts Chopped peanuts Grated carrot Scallions Chopped cilantro Fresh mint leaves, torn

Add a green salad with cucumber and carrots and top with cold pressed flax seed oil and apple cider vinegar.

One of our favourite Vietnamese restaurants makes these great salad bowls filled with glass noodles, shredded lettuce, cucumber, carrots, bean sprouts and fresh coriander with your choice of protein on top.

Some highlights included the Fried Green Tomatoes with crabmeat on top, the Kale Salad, corn side dish (a bit of a surprise since local corn season is over, and an interesting entree of Smoked Carrots with Freekeh.

Meal 2: Kale, lettuce and carrot salad with grilled chicken, topped with homemade garlic ranch dressing and chopped cashews.

Carrot almond salad - ribbons of rainbow carrots, doused in creamy, turmeric coconut dressing, topped with toasted almonds and fresh cilantro - an explosion of exotic flavors that will surely tantalize your taste buds!

Carrot almond salad — ribbons of rainbow carrots, doused in creamy, turmeric coconut dressing, topped with toasted almonds and fresh cilantro — an explosion of exotic flavors that will surely tantalize your taste buds!

Assemble the salad, by mixing carrots and a big handful of chopped cilantro, drizzle the dressing generously on top and sprinkle with the toasted almonds.

This unique blend of California Avocados, carrots and kumquats topped with a simple vinaigrette and Indian spices offers you and your guests a refreshing salad that's perfect for a summer get - together.

Mix together the carrots, farro and the rest of the salad ingredients and serve with the tahini yoghurt sauce drizzled on top.

Yesterday I had a smoothie plus soy yogurt topped by various nuts and seeds for breakfast, a random «lunch» in the car (Trader Joe's Just Mango slices and chocolate - covered sunflower seeds) and carrot soup plus a salad with avocado for dinner.

Serve these in a bun with all sort of deliciousness on top, or simply slice the carrot hot dogs and use as a topping for salads and sandwiches.

To assemble the salad, toss the Romaine, carrots, tomatoes, cucumber and Feta in the dressing and top with falafel.

I had a kale salad that had chickpeas, carrots, red onions, lettuce, cranberries, feta cheese and seeds topped with a sweet onion dressing.

Assemble your salads by placing the spinach leaves in the bowls, then top with the chopped snow peas, roasted carrots and chickpeas, red onion and coriander.

Vegetable-wise, Boulud likes to serve sturdy salads that benefit from a bit of marinating, or at least won't suffer if they sit out: a haricot vert and roasted beet salad with goat cheese, pecans, and a red wine vinaigrette fit the bill nicely, as did a pile of verdant English peas and poached carrots mounted on top of a bright pea pesto.

Season yogurt with salt, spread on plates, and top with cured salmon, fennel and carrot salad, fennel fronds, and fennel flowers, if using.

Main Dishes Aubergines baked in the oven with ajvar and basil oil Pizza with figs & blue cheese Galette w. bakes tomatoes & goats cheese Zucchini spaghetti w. spicy meatballs & tomato sauce Speltotto with baked chestnuts Vegan veggie loaf Portobello burgers w. green bean fritters Mushroom stew w. celeriac mash Leek, lentil and cabbage pot Pizza with cauliflower crust Crispy chicken nuggets w. hot & sweet potato fries Japanese rice bowl w. teriyaki salmon and wakame Stuffed plaice on roasted aubergine Rye galette with caramelized fennel Poached egg on toast and roasted asparagus Grilled zucchini rolls with creamy spelt pearls Pita pizzas with potato, tuna and avocado topping Beetroot and quinoa pot with horseradish and bacon Meatballs in spicy curry with cauliflower rice Broccoli pizza with green and groovy topping Zucchini spaghetti with walnut and chili pesto Cheesy cauliflower fritters with semi-dried tomatoes Slow roasted carrots w. lentils, nuts and goats cheese Melanzane alla parmigiana di nuovo Shaved broccoli and fennel salad with roasted salt almonds Vegan veggie falafels in lettuce wraps w. apple and cabbage slaw Open faced crispy chicken burger w. portobello bun Greek Kleftiko with gruyere and veggies Zucchini Fritters with feta Grain free hotdogs with homemade remoulade Vegetarian summer squash spaghetti w. corn, lentils and halloumi Stuffed hokkaido pumpkin with a golden cheese layer Middel eastern meatballs with creamy bean hummus and grain free turkish flatbreads Cauliflower couscous with grilled apricots & vanilla, honey dressing + serrano wrapped chicken Green and grain free pancakes with creamy tahini and chicken salad Fish and chips Organic stuffed chicken on celeriac and lentils Stuffed hokkaido pumpkin with a golden cheese layer Middel eastern meatballs with creamy bean hummus and grain free turkish flatbreads Magical Maki rolls with cauliflower rice — sushi A danish classic «Burning Love» Open face rye sandwich with creamy chicken & apple salad + fried mushrooms

Dessert, Sweets & Ice Cream Ice cream w. cherries cheesecake flavour Raw pies with ricotta cream & fresh berries Fruit salad in lemon cream and chocolate chunks Ice cream cake topped w. avocado chocolate mousse Chocolate & date truffles Marzipan and chocolate sweets Buttermilk bowl with rhubarb syrup (koldskål) Almond biscuits w. rhubarb ice cream Creamy cottage cheese and spelt dessert Watermelon, strawberries & coconut popsicles w. white chocolate & liquorice coating Buttermilk and lemon mousse with fresh strawberries Tofu chocolate mousse with ginger and orange Ginger apples with lemon cream Chocolate and coconut cups with hazelnut butter Pumpkin pie ice cream Raw carrot cake cookie dough bites Coconut macaroons with chocolate, ginger and pistachio Creamed coconut bombs in rainbow colours Cocoa & cashew bars Caramelized banana & coconut ice cream popsicle FroYo gone bananas — vegan and all natural banana ice cream Edible gifts — date truffles with colourful coating Banana ice cream sandwiches in different flavours Baked Christmas Apples filled with pistachio and date «marcipan»

«You can't beat a lunch of Roman Candle's kale salad, farro salad (with pistachios, carrots, dates and ricotta), and pizza blanca topped with prosciutto in the full sun of a 90 - degree Portland day.»

Turnips, Radishes, and Carrots with Tops Test kitchen manager Brad Leone will buy almost anything online, but he gets nervous when he wants carrots with tops or radishes with greens intact if he's planning on using the greens in a recipe to make pesto or aCarrots with Tops Test kitchen manager Brad Leone will buy almost anything online, but he gets nervous when he wants carrots with tops or radishes with greens intact if he's planning on using the greens in a recipe to make pesto or a saTops Test kitchen manager Brad Leone will buy almost anything online, but he gets nervous when he wants carrots with tops or radishes with greens intact if he's planning on using the greens in a recipe to make pesto or acarrots with tops or radishes with greens intact if he's planning on using the greens in a recipe to make pesto or a satops or radishes with greens intact if he's planning on using the greens in a recipe to make pesto or a salad.

[Breakfast: Oats with berries, mila, flaxseed and cinnamon for everyone; Lunch: Salad with beets, shredded carrot, cauliflower and egg with hummus and salsa for me and a Black Raspberry - yogurt smoothie; Hummus - carrot roll up for L with peas and unsweetened applesauce; Snack: Gingerbread cookie and a few toppings for each of us: Dinner: Polenta pizza with peppers and mushrooms, orange and another cookie for me as a late - night snack]

Instead of a PB&J, try a CB&C: smooth cashew butter, bacon, and a bright, crisp - tender carrot salad on top.

The carrots and cabbage provide the perfect crunch texture, and the cilantro and sesame seed topping makes the salad burst with flavor!

Each day, students have the opportunity to choose from eight items available at the salad bar; fresh fruit, two varieties of lettuce mix, and an assortment of toppings, such as legumes, tomatoes, carrots, zucchini slices, and more.