Sentences with phrase «cups spinach salad»

venison · 2 cups spinach salad with slivered almonds · 1 cup stir - fried mushrooms, peppers and onions

Not exact matches

To make the salad add 2 cups of bagged spinach into a shallow bowl, thinly slice 1 small red onion and add to bowl, thinly slice 1 ripe tomato and add to the bowl, crumble about 4 ounces of goat cheese on top and toss in 10 walnuts, season everything with sea salt and freshly cracked black pepper and drizzle in the honey mustard vinaigrette

Whiskey lovers can start their day with Kentucky Bourbon Pancakes (which, when combined with Blueberry Kentucky Bourbon Syrup, call for a formidable 2 cups of bourbon); lunch on a Wilted Spinach Salad with a sweet and sour orange dressing (generously spiked with a half cup of bourbon); tuck into Chicken with Mustard Honey Kentucky Bourbon Sauce and Kentucky Bourbon Acorn Squash for dinner; and end the day with a slice of fruitcake - like Kentucky Bourbon Cake.

Mediterranean chicken salad: 2 cups spinach, 1/3 cup chickpeas, 1/2 cup chopped cucumber, 1/4 cup chopped tomatoes, 3 oz.

Spinach, Strawberry and Goat Cheese Salad Fresh spinach and / or salad greens, about 2 cups per person Fresh sliced strawberries, about 5 - 6 medium berries per person Crumbled goat cheese, 1 - 2 tablespoons per person Toasted pumpkin seeds, 1 - 2 tablespoons per person 1 tablespoon chopped fresh mint 1 - 2 finely chopped green onions Fresh ground pepper Salad dressing — creamy, onion and poppy seed dressing (store - bought or your own) is what I've been using and it is pSpinach, Strawberry and Goat Cheese Salad Fresh spinach and / or salad greens, about 2 cups per person Fresh sliced strawberries, about 5 - 6 medium berries per person Crumbled goat cheese, 1 - 2 tablespoons per person Toasted pumpkin seeds, 1 - 2 tablespoons per person 1 tablespoon chopped fresh mint 1 - 2 finely chopped green onions Fresh ground pepper Salad dressing — creamy, onion and poppy seed dressing (store - bought or your own) is what I've been using and it is perSalad Fresh spinach and / or salad greens, about 2 cups per person Fresh sliced strawberries, about 5 - 6 medium berries per person Crumbled goat cheese, 1 - 2 tablespoons per person Toasted pumpkin seeds, 1 - 2 tablespoons per person 1 tablespoon chopped fresh mint 1 - 2 finely chopped green onions Fresh ground pepper Salad dressing — creamy, onion and poppy seed dressing (store - bought or your own) is what I've been using and it is pspinach and / or salad greens, about 2 cups per person Fresh sliced strawberries, about 5 - 6 medium berries per person Crumbled goat cheese, 1 - 2 tablespoons per person Toasted pumpkin seeds, 1 - 2 tablespoons per person 1 tablespoon chopped fresh mint 1 - 2 finely chopped green onions Fresh ground pepper Salad dressing — creamy, onion and poppy seed dressing (store - bought or your own) is what I've been using and it is persalad greens, about 2 cups per person Fresh sliced strawberries, about 5 - 6 medium berries per person Crumbled goat cheese, 1 - 2 tablespoons per person Toasted pumpkin seeds, 1 - 2 tablespoons per person 1 tablespoon chopped fresh mint 1 - 2 finely chopped green onions Fresh ground pepper Salad dressing — creamy, onion and poppy seed dressing (store - bought or your own) is what I've been using and it is perSalad dressing — creamy, onion and poppy seed dressing (store - bought or your own) is what I've been using and it is perfect!

For the salad — 1/2 cup cooked wild or brown rice — 6 - 7 big kale leaves or 300 g spinach / swiss chard, chopped — 1 avocado, pitted and diced — 1/2 cup beans, soaked overnight, drained and cooked (you can use canned beans too)-- 2 - 3 cloves garlic, chopped — coconut or olive oil — salt, pepper

Pin It Ingredients Salad Ingredients: 6 cups fresh baby spinach 1 pint strawberries, hulled and sliced 1 avocado, diced (or you can double this to 2 avocados!)

Strawberry Tofu Feta Salad 4 heaping cups of baby spinach, washed and patted dry 1 pint of strawberries, washed, de-stemmed and sliced a handful of roughly chopped pecans

And since you asked — on the list this week is: — Turkey burgers; tabouleh salad; avocado cups (halved avocado with chopped cherry tomatoes in the middle)-- Grilled sweet - spicy salmon; homemade potato salad; tomato - cucumber salad — Shrimp stirfry with mushrooms, onion, snow peas and rice; salad — Roasted veggie enchiladas with crumbled goat cheese; sautéed pinto beans with spinach and shallots

Chicken & chickpea salad 400 g chicken filets + butter oil to fry 3 tbsp tahini 3 Tbsp olive oil Juice from 1 lemon Salt and fresh pepper 1/2 tsk ground cumin 2 sweet red apples, grated 3/4 cup edamame beans or sweet peas (2 dl) 50 g fresh spinach

* 2 slices thick cut bacon - optional (I used my preservative free home - cured bacon) * 1 small red onion, peeled and thinly sliced * 1/2 pound clean and dry organic baby spinach * 1 cup coarsely chopped pea sprouts / shoots - optional (use another seasonal vegetable like asparagus, if you prefer * 1/4 cup crumbled blue cheese, or more / less to taste * 1/4 cup chopped raw walnuts, or more / less to taste * 15 - 20 violet flowers * toasted walnut or olive oil for drizzling on the salad * squeeze of fresh lemon or drizzle of balsamic vinegar - optional

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

Lunch (325 calories) Tuna & White Bean Spinach Salad • 2 cups spinach • 2 Spinach Salad • 2 cups spinach • 2 spinach • 2 1/2 oz.

• 1 serving Roasted Chicken Thighs, Potatoes & Scallions with Herb Vinaigrette • 2 cups Spinach & Mushroom Salad

1 Bag of Spinach 1/4 cup Crumbled Goat Cheese 1/2 cup Sweet and Spicy Pecans 1/2 cup dried Orange flavored Cranberries Sesame Soy Vinaigrette Clean spinach salad, toss all ingredients together aSpinach 1/4 cup Crumbled Goat Cheese 1/2 cup Sweet and Spicy Pecans 1/2 cup dried Orange flavored Cranberries Sesame Soy Vinaigrette Clean spinach salad, toss all ingredients together aspinach salad, toss all ingredients together and a...

Salad: 1 cup Organic Quinoa, rinsed and drained 2 cups Water 1 cup Dried Cranberries or try these 1 cup Raw Walnuts 1/4 cup chopped Fresh Parsley 1/4 cup chopped Fresh Spinach 1/4 cup chopped Fresh Mint 1 Tablespoon Lemon Zest

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

4 cups pre-washed baby arugula or spinach (I prefer arugula however because it adds a nice peppery flavor to the salad)

Text Directions: Salad Ingredients 3 apple, chopped 2 cups spinach (or baby kale), chopped 2 cups Romaine lettuce, chopped 1 cup chopped cabbage 1 cup toasted almonds 2 cups shredded turkey 1/2 cup goat...

For the Salad: 6 ounces Baby Spinach 1 cup Strawberries, sliced 2 Avocados, chopped 1/4 cup Sliced Almonds (I used chopped) 1/4 cup Feta Cheese

Cool Summer Salad (Semi-Raw) Ingredients: 3 cups spinach leaves, shredded 1 cup Romaine lettuce, shredded 1/2 cup shredded organic carrots 2 zucchini, shredded 1 cup of alfalfa sprouts 1 cup of broccoli florets 1/2 cup diced yellow bell pepper 1 cup red cabbage (chopped) 2 hard - boiled omega - 3 eggs (sliced) 2 ounces shredded organic cheese Dressing Blend together 2 organic tomatoes, one peeled and pitted avocado, 1 celery stalk, and 2 carrots, 2 tablespoons mayonnaise, and a dash of Herbamare.

ingredients SWEET POTATO CROUTONS: 2 medium sweet potatoes (peeled, cut into 1 / 2 - inch dice) 2 tablespoons olive oil Kosher salt & freshly ground black pepper (to taste) GOAT CHEESE BITES: 1/4 cup salted pumpkin seeds 1/4 cup salted sunflower seeds 8 ounces goat cheese Kosher salt (to taste) SALAD: 1/4 cup champagne vinegar 1 and 1/2 tablespoons dijon mustard 1 tablespoon honey 1/2 cup olive oil Kosher salt and freshly ground pepper (to taste) 8 ounces baby spinach 1/4 cup salted sunflower seeds (for garnish)

For salad 5 ounces baby spinach & arugula 1 apple, cored, thinly sliced and cut into 1 / 2 - inch pieces 1 scallion, thinly sliced 1 tablespoon minced chives 1/4 cup chopped pitted dates 1/4 cup chopped smoked almonds

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

1/2 cup «Anti» Pasta Salad (102 calories, 8g fat, 4g net carbs, 3g protein) 4 Sundried Tomato & Feta Meatballs (356 calories, 32g fat, 2.5 g net carbs, 24g protein) 2 cups raw baby spinach (14 calories, 0g fat, 1g net carbs, 2g protein) 1 Tbsp italian dressing (sugar free)(35 calories, 3g fat, 0g net carbs, 0g protein)

6 cups fresh, washed salad greens or 4 good handfuls (I used an assortment of butter lettuce, red leaf lettuce and romaine, friseé and baby spinach would also be lovely)

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.

My favorite salad to eat out of this far includes: 3 - 4 cups massaged kale, spinach and romaine in lemon juice, with my Sweet «n» Spicy Miso Dressing, cumin, roasted broccoli, roasted beets, diced celery and fennel, and 2 roasted purple flesh Japanese sweet potatoes or 1 extra large Garnet yam.

To prepare the salad: Toss spinach, beets and 1/2 cup of the Maple - Mustard Vinaigrette in a salad bowl.

Spinach Salad with Pomegranate Seeds, Feta Cheese and Sunflower Seeds 3 cups Fresh spinach leaves Seeds of 3 pomegranates 1/2 c. Crumbled Feta cheese, optional 1/4 c. Sunflower... Read MoreSpinach Salad with Pomegranate Seeds, Feta Cheese and Sunflower Seeds 3 cups Fresh spinach leaves Seeds of 3 pomegranates 1/2 c. Crumbled Feta cheese, optional 1/4 c. Sunflower... Read Morespinach leaves Seeds of 3 pomegranates 1/2 c. Crumbled Feta cheese, optional 1/4 c. Sunflower... Read More»

I would rather the district push veggies in their entree salads and raw veggie cups than to try offering cooked spinach or baked squash.

WEEKDAY Breakfast: 3/4 cup fruit free muesli with 1/4 cup low fat Greek yoghurt, 4 strawberries and 125 ml skim milk Morning tea: Banana and regular skim latte Lunch: Beef salad with roasted beetroot, sweet potato, capsicum, beans, baby spinach and avocado, plus carrot, celery, apple, ginger and kale juice Afternoon tea: Mixed nuts with a piece of fruit Dinner: Grilled salmon with 3/4 cup of dill risotto served with steamed broccoli, carrot and green bean, plus 1 large square of dark chocolate

Kale and Spinach Salad: In a big bowl, mix 1 cup of chopped kale with 1 cup of baby sSpinach Salad: In a big bowl, mix 1 cup of chopped kale with 1 cup of baby spinachspinach.

If you're sick of spinach, enjoy a kale salad (23 mg per 3 cups) with salmon (26 mg per 3 ounces) and avocado (13 mg in one - third of a medium avocado).

WHAT I ATE: Breakfast: 1/3 cup muesli, two tbsp yoghurt, 1/3 cup warmed berries and 1/2 tbsp chia seeds Morning snack: Two corn thins with avocado and cracked pepper and apple Lunch: Two hard - boiled eggs and a large salad with baby spinach, lettuce, carrot and beetroot, dressed with olive oil and lemon juice Afternoon snack: A protein ball or bar Dinner: Skinless chicken breast served on sweet potato and butternut pumpkin mash, topped with steamed bok choy and green beans.

Simple side: Spinach Salad With Pine Nuts and Red Grapes Toast 1/3 cup pine nuts on a baking sheet in a 400 ° oven until fragrant (about 5 - 7 minutes).

A really easy thing is you'll typically be good around 20 - 30g and you can just throw in your carbohydrates, a cup of broccoli, a cup of spinach, a cup of kale, maybe you're doing some asparagus, maybe you do another salad for dinner or lunch.

I'm talking about a half cup of black beans and a third cup of pecans or walnuts with my huge spinach / kale salad every day, with a quarter cup of quinoa sprinkled over it, and that's it.

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!

Berry fruits are rich in ample of mineral as well as the high amount of antioxidants, let's increase the fiber content too with a cup of freshly chopped spinach in them and make a salad bowl vigorous to the fullest.

1 cup oatmeal Post-Workout Breakfast: 12oz sweet potato, 10 egg white omelet with a cup of red peppers Lunch (First): 2 cups white rice, 8 oz chicken breast, cup of broccoli Lunch (Second): 2 cups white rice, 8 oz chicken breast, cup of broccoli Dinner: 8 oz steak, 12oz potato, spinach salad Pre-bedtime: 2 scoops Naked Casein Protein, 5g creatine

Strawberry Salad (1 cup raw spinach with 1/2 cup sliced strawberries and 1 tablespoon balsamic dressing)

For the Quinoa Salad: 3 cups cooked quinoa 2 medium carrots, shredded 2 cups shredded baby spinach 1/2 cup chopped walnuts 2 scallions, sliced 1/3 cup goldenberries -LSB-...]

A salad made with one cup spinach, one - ounce feta cheese, one - half cup cherry tomatoes with two tablespoons balsamic vinegar as a dressing.

Vegetables To Consume: 3 - 7 servings per day minimum (one serving is about 2 cups of salad greens or 1/2 cup of steamed, raw or juiced vegetables) Healthy Choices: Lightly cooked dark leafy greens (spinach, collard greens, kale, or Swiss chard), cruciferous vegetables (Brussels sprouts, broccoli, cabbage, kale, bok choy and cauliflower), carrots, beets, onions, peas, squash, and salad greens.

Body Beautiful Salad Dressing Ingredients: 3/4 cup of hot water 2 tablespoons fresh squeeze lemon juice 1 tablespoons of olive oil 1 clove of garlic, peeled 2 teaspoons (dash) of garlic powder 1 teaspoon (dash) onion powder 3 tablespoons of chopped dill 2 1/2 cups of spinach Directions: Combine all ingredients in Vitamix and blend until dressing has a thick creamy texture.

I don't recommend sitting down and eating 10 cups of raw Spinach, but suggesting that we should stop eating raw vegetables (yes you read that right, put down that salad!

Salad with: 2 cups spinach 4 oz cucumber 4 oz tomato 1 cup red cabbage, chopped 1 tbsp olive oil 1/4 cup walnuts