Sentences with phrase «cups mixed salad»

Top 2 cups mixed salad greens with 1 cup halved grape tomatoes, 1 sliced shallot, and grilled shrimp; drizzle with 2 teaspoons red wine vinaigrette (choose your favorite).

Enjoy 1 cup chicken salad with 1 1/4 cups mixed salad greens drizzled with juice of 1 lemon wedge; serve with 1 ounce pita chips alongside.

1 1/2 cups fresh raspberries, divided1 / 4 cup extra-virgin olive oil1 / 4 cup red - wine vinegar1 small clove garlic, coarsely chopped1 / 4 teaspoon sea salt1 / 8 teaspoon freshly ground pepper8 cups mixed salad greens1 ripe mango, diced1 small ripe avocado, diced1 / 2 cup thinly sliced red onion1 / 4 cup chopped raw hazelnuts or sliced raw almonds 1.)

Slice 3 ounces of the grilled flank steak, and place it on top of 2 cups mixed salad greens.

prepared basil pesto, divided 2 bocconcini mozzarella balls, each cut into 6 slices 4 cups mixed salad greens click here for preparation instructions» Gluten - Free Recipe of the Week Whether you're avoiding gluten altogether or simply cutting back on wheat, you'll love the tasty options we offer.

Dinner: 4 ounces grilled pork tenderloin (160 for pork alone since pork is 40 calories per ounce + 30 for marinade = 190) + 1 cup creamy basil millet (235) + 1 1/2 cups mixed salad (20) + 1 tablespoon Ken's Lite Options Caesar dressing (40) = 485

- about 2 - 3 cups mixed salad greens -1 small tomato (these are not on the original salad — I added them)- about 1/4 cup cucumber slices - roasted spiced almonds (I picked up the rosemary Marcona almonds from Trader Joe's, which are amazeballs)-1 / 4 of an avocado - about an ounce of Parmesan cheese, freshly grated - amazing red wine vinaigrette, which I came pretty close to replicating, see below

Not exact matches

6 slices baguette 2 tbsp honey 120g (about 4oz) goat cheese salad (either simple leaves or mixed) about 1/3 cup creamy French dressing (see below)

4 to 6 big handfuls of mixed salad greens, washed and dried 2 cups farro, rinsed and drained 5 cups water (or stock) 2 teaspoons fine - grain sea salt 1 medium orange, zest and juice 1 shallot, chopped 1/3 cup Parmesan, freshly shredded 1 tablespoon white wine vinegar 1/2 cup good quality olive oil a couple big pinches of salt 1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumbled

Deconstructed Hummus Salad 1 garlic clove, minced 3 tablespoons extra virgin olive oil 3 tablespoons tahini 1 - 2 tablespoon lemon juice (start with a tablespoon, add more to taste if needed) 1 tablespoon water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package of mixed greens (note: I also had about 2 cups of leftover red kale and used that as well) 2 tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)

This recipe can easily be made lighter / healthier by using Greek yogurt and by serving the chicken salad in lettuce cups or over mixed greens.

A fresh, spring mix salad with berries, nuts, goat cheese and balsamic vinaigrette; glazed grilled salmon with roasted potatoes and French green beans; and a good cup of coffee and something with dark chocolate for dessert.

1 large egg white 2 teaspoon water 4 - 6 (1 / 3 - inch - thick) rounds soft mild goat cheese, cut from a cold log (use dental floss for easy cutting) 1/3 cup dry bread crumbs (preferably Japanese panko) 2 teaspoon cider vinegar 1/4 teaspoon salt 1/4 teaspoon Dijon mustard Pinch of sugar 3 tablespoons extra-virgin olive oil, divided 4 cups mesclun (mixed baby salad greens — about 2 ounces)

For the Salad: 3 servings of mixed greens Roasted beets 3/4 cup fresh blueberries Mustard dressing 3 pinches sea salt Fresh ground pepper to taste

I have made this for years...... but for the dressing I mix 1 jar of Ortega Mild Taco sauce with 1 cup of Whipped Salad Dressing.

6 skinless boneless chicken breast halves 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup) 1/2 cup finely chopped pitted kalamata olives 1/2 cup Italian - seasoned dry breadcrumbs Cooking spray 1 (7 ounce) jar roasted red bell peppers, drained and patted dry 1/2 cup Cabot Plain Greek Yogurt 1/4 teaspoon salt Mixed salad greens

Ingredients 6 medium potatoes, diced 2 small onions, coarsely chopped 1/2 teaspoon salt, plus 1/2 teaspoon 2 tablespoons sunflower oil, plus 2 tablespoons 7 eggs 1/4 cup milk Serving suggestion: tomato salad drizzled with olive oil Directions In a medium bowl mix the potatoes, onions, and 1/2 teaspoon salt by hand.

ingredients SPICY ORANGE GLAZED CHICKEN THIGHS: 1 cup orange juice (freshly squeezed) zest of 1 orange 2 tablespoons honey 2 teaspoons hot sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4 cup parsley (finely chopped, to garnish) 1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil 6 cups mixed greens 4 large carrots (peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)

Ingredients 8 rolls Peanut sauce 140g (1/2 cup) peanut butter, crunchy Juice from one lime 2 teaspoon soy sauce 3 tablespoon water 1 teaspoon fish sauce Salt, pepper and hot sauce to taste Salad rolls 8 pieces rice paper 16 shrimp 1 bundle vermicelli A mix of red,...

For the salad: 1 1/2 lbs zucchini 1 lb cherry or grape tomatoes, sliced in half 1/2 lb cucumber, sliced into half moons (about 1 1/2 cups) 1/2 cup finely diced red onion 1/2 cup roasted, salted peanuts 1 cup fresh herbs, such as: Thai basil, mint, cilantro (or a mix of all three), chopped

4 - 6 tortillas 1 avocado, sliced 1/2 cup Chipotle Crema Mango Salad (recipe follows) Cilantro leaves In a mixing bowl, combine the chili powder, lime juice, mustard, oil and salt.

For salad 1 cup walnuts 2 tablespoons maple syrup 1/4 teaspoon cinnamon 1/4 teaspoon chili powder 1/2 teaspoon salt 1/2 teaspoon black pepper 5 ounces baby arugula & spinach mix 2 firm, crisp apples, cored and sliced thinly 1/2 cup crumbled blue cheese 1 whole pomegranate, seeded 2 tablespoons minced chives

Salad: 2 salmon fillets, grilled or poached 6 cups spinach or mixed greens 1 avocado, sliced 1/2 large cucumber, diced or cut into long chunks for baby 1 carrot, grated 1 bundle of soba noodles 1/4 cup pumpkin seeds

Pour ~ 1/4 cup (to sight / feel) dressing over the salad and use your hands to mix the salad with the dressing, massaging the kale a little to break it down.

Mix cornstarch, egg white, 1/3 cup of Lee Kum Kee Sauce for Korean BBQ Stir - Fry and salad oil in a bowl and marinade flank steaks for 2 hours or overnight.

Lunch (355 calories) Green Salad with Chicken & Quinoa • 2 cups mixed greens • 5 cherry tomatoes, halved • 4 oz.

Dinner (467 calories) • 1 serving Sweet Potato with Warm Black Bean Salad • 2 cups mixed greens topped with 1 1/2 tsp.

He suggests to eat one large salad with a mix of greens, preferably including at least one cruciferous vegetable like kale, a double helping of steamed or cooked vegetables, 3 pieces of fruit, 1 cup of...

8 cups of mixed green salad (you can use any kind of lettuce, in the above picture I used romaine lettuce).

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.

Ingredients: 4 oz (140 g) salad green mix 1/8 purple onion, sliced 10 strawberries, quartered 1 avocado, sliced 1/2 cup walnuts 1/2 cup goat cheese, crumbled

6 cups baby spinach or mixed salad greens 1 red onion, thinly sliced 1/2 pint cherry tomatoes, sliced in half 1 big, ripe avocado, diced 1/2 cup julienned carrot Freshly ground black pepper to taste

For salad 5 ounces mixed baby greens 1 cup pomegranate seeds 1 scallion, thinly sliced 1/2 cup walnuts, roughly chopped 1 tablespoon chives 2 ounces goat cheese, crumbled

Enjoy this salad all mixed up together, or eat it scooped up in lettuce cups.

I use a lot of lemons mixed in salad dressings, squeezed in bowls of soups and cups of tea.

Ingredients 1 1 «ÅÑ2 pounds fresh salmon fillets extra virgin olive oil butter 2 tablespoons maple syrup 6 cups baby lettuces, or mixed greens such as watercress or Mache 1 red pepper, seeded, cut into a julienne and saut √ © ed in olive oil 1 pound brown mushrooms, washed, dried very well, sliced and saut √ © ed in butter and olive oil 3 «ÅÑ4 cup basic salad dressing (see recipe below)

Measure out a heaping cup for the salad into a large mixing bowl, and store the leftover jicama sticks in an airtight glass jar in the fridge, covered in water (will keep for a week).

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

Another tactic that the district chef likes to employ is mixing up new salad recipes with different dressings and delivering tasting cups regularly to all of the classrooms.

1 cup milk 1/2 cup mayonnaise or salad dressing 1 1/2 teaspoon prepared mustard 3/4 cup baking mix 3 large eggs

2 turkey breast tenderloins, split in half horizontally (about 1 pound) 1 tablespoon olive oil 1 1/2 teaspoons Cajun seasoning 6 cups torn mixed greens 1 1/2 cups sliced cantaloupe 1 cup fresh blueberries Crumbled Farmers Cheese (optional) Purchased Salad Dressing of your choice

Pin It Ingredients for Pasta Salad Recipe: 1 cup Rotini noodles Boiled mix vegetables (Peas, broccoli, carrots) 1 small chopped tomato 1 slicely chopped onion 1 to 2 tbsp.

Monday: 10:00 - 10:30: 1 egg, 2 egg whites fried in coconut oil, kale, bell peppers; 1/4 cup rolled oats, cinnamon, vanilla, splash of coconut milk; lemon water & vitamins 3:00 - 3:30: spring mix & spinach salad with chicken breast, egg whites, sea salt, bell pepper & cucumber; 1 cup sweet potato w / cinnamon, sea salt, vanilla stevia, cocoa powder & a little EVCO (E), water, black coffee 6:45: lemon dijon salmon, avocado, broccoli, cauli & carrots, bite of unsweetened chocolate (S), water 8:00: bite of unsweetened chocolate & natural calm cherry water

1 pound whole - grain spaghetti 3 tablespoons raw ginger root 2 cloves garlic 1 1/2 cups peanut butter, smooth unsalted 1 cup rice wine vinegar 1/3 cup sugar 1/3 cup soy sauce 1/2 cup water 2 tablespoons sesame salad oil (or another cooking oil) 1 tablespoon red pepper flakes or cayenne pepper (or to taste) 2 1/2 pounds frozen mixed vegetables 2 tablespoons vegetable oil 3 tablespoons sesame seeds

Roasted Vegetable and Pesto Pasta Salad For 4 - 6 servings Ingredients: • 2 cups whole wheat penne (or other whole wheat pasta of your choosing) • 4 cups mixed vegetables, cut into pieces for roasting (I used red pepper, mushroom, zucchini, and asparagus) • 1/2 cup pesto (store bought or homemade) • Olive oil, salt, and pepper Instructions: • Preheat oven to 400 and put a pot of water on the stove to boil for the pasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder here).

2 cups dark leafy greens (I used a baby kale / spinach / Swiss chard salad mix from Whole Foods)- I freeze these so they never go bad!

To assemble the salad, toss the courgette and spinach or kale leaves into a mixing bowl and combine with 1/2 cup of dressing and 3/4 cup of dukkah.

3 handfuls mixed baby leaf salad (rinsed) 2 small leaves green kale (chopped) 1 cup brown rice (cooked and mixed with olive oil and chopped parsley) 1/2 fennel (sliced) 1/2 cucumber (chopped) 4 small plum tomatoes (sliced) 2 avocados (chopped) 2 carrots (sliced) 1 pomegranate (seeds) 1/2 bag trail mix (seeds, nuts and dried fruit)

Spread aioli on a large plate and top with kohlrabi salad, shaved Parmesan, reserved croutons, and remaining 1/4 cup mixed herbs.

bag of broccoli slaw (or a slaw mix) Juice of 1 lime 1 Cup Vegan Salad Dressing (I used Earth Balance «Mindful Mayo») 1...