Sentences with phrase «dressing in a serving bowl»

Combine the pasta with the remaining ingredients and the dressing in a serving bowl, and toss well.

While carrots are steaming, mix together the dressing in a serving bowl: 2 T vinegar, cider, white wine or champagne; 2 T olive oil; 2 t dried dill; 1/4 t powdered mustard, or 1 t regular mustard; 1 or 2 cloves of garlic, finely minced / When carrots are al dente, still slightly crunchy, drain and rinse immediately with cold water / Drain again and while still warm mix into serving bowl with the dressing / Stir in parsley when ready to serve.

Not exact matches

Just before serving, in a large bowl, toss the salad greens with a bit of the dressing.

Put all of the chopped salad ingredients in a pretty serving bowl, pour over the dressing and mix well with your hands.

If saving some for later, place salad in serving bowls and top with desired amount of dressing.

To serve, toss arugula, beets and reserved dressing in large salad bowl.

Meanwhile, in a large serving bowl, toss the lettuce with a tablespoon of dressing to lightly coat.

Method: Drain and chop the tofu and hearts of palm into 1 inch pieces Rinse and chop the celery and scallions Combine in a medium mixing bowl Directly into the bowl, add the dressing ingredients and stir to combine Season to taste Serve with cracker, in a sandwich or on top of a salad

You can either plate individual salads and allow people to pour their own dressing on, plus then slivered Parmesan, or you can mix all together in a big bowl and serve.

Just before serving, assemble all the salad ingredients in a large serving bowl and toss with dressing.

I mix the meat with the Catalina dressing in a large bowl and put the other ingredients in ziploc bags until just before serving.

Those seeking direction in their poke experience can opt for one of the creative poke bowls, each inspired by a different region, ($ 9.95 — $ 14.95) such as the West Coast inspired Venice Beach Cali — marinated in salsa verde, served with avocado, baby heirloom tomato, red onion, crispy lotus and seaweed nori, served over white rice; Cocoa Beach Florida — marinated in spicy passion fruit salsa fresca, served with crushed plantain chips, pineapple, orange, Fresno peppers and quinoa; Punta Hermosa Peru — marinated in aji amarillo lime emulsion, tossed with red onion, sweet potato, avocado and cancha, atop green rice; and the Jumunjin Beach Korea — marinated in Kimchi dressing and served with white sesame seeds, Kimchi, seasoned crushed cashews and scallions, finished with Yuzu tobiko.

Assembling the salad: Place the cooked quinoa, chickpeas (garbanzo beans), apple slices, beet slices, tomato slices, mache greens, avocado slices and dressing in a large serving bowl.

Arrange everything in a bowl, top with dressing, and serve.

Place dressing in a large serving bowl, fold in just cooked quinoa, roasted cauliflower, cranberries, and pistachios.

Put the pasta in a large serving bowl and stir in the pesto and Italian dressing.

Toss lettuce with dressing in a bowl and serve with fish, peaches and corn.

Just before serving, prepare the dressing: In a small bowl, whisk together the heavy cream, pickle brine, salt, and pepper.

If you prefer, you can serve it all in a large salad bowl, toss with with the ranch dressing and call it done.

Mix the jicama, blueberries, chopped cashews and basil in a serving bowl, then toss with a tangy lime dressing.

In a large serving bowl, whisk together the dressing ingredients.

Combine cooled cooked quinoa, roasted chopped walnuts, dressing and chopped parsley in a serving bowl.

To serve place millet on a plate, add veggies and pumpkin seeds, pour the dressing and decorate with sprouts or simply mix everything together in a big bowl.

Just before serving, in a large bowl toss lobster or shrimp, peas, cabbage, jícama, and carrots with dressing and sprinkle with scallions and sesame seeds.

Savory black beans and garlic roasted sweet potatoes are dressed in lime juice and fresh cilantro and served with spicy raspberry chipotle sauce in these sweet & savory vegan sweet potato burrito bowls.

I mixed it all together in one bowl and served already dressed at the table.

Directions: While Emmer Farro is cooking combine and mix ingredients for the dressing in a large bowl / Cook farro in 7 C of water or broth: bring to boil, salt, turn to simmer and cover / Cook 50 — 60 minutes or until farro is tender, but with a little bite / Drain thoroughly and pour immediately into bowl with citrus dressing / Mix and let cool a bit / / Stir in dried fruit, larger pieces chopped coarsely / Refrigerate / Before serving, sprinkle toasted or candied hazelnuts on top along with a few extra cranberries or cherries / Can be served at room temperature on a bed of coarsely chopped kale that has been lightly dressed in a little more of the citrus dressing.

Combine the romaine, pickled onions, cucumber, pecans and romano cheese in a large bowl and toss with the desired amount of dressing and serve.

Put quinoa in a large serving bowl and add corn, red pepper, green onions, jalapeno, cilantro, and the dressing.

To serve: place a bib leaf in a chilled bowl and top with some of the salad, drizzle extra dressing if desired.

Gingery cabbage, carrots and edamame are dressed in rich peanut sauce and served with baked spring roll chips in these deconstructed spring roll bowls.

Otherwise put the dressed quinoa in a serving bowl, and arrange the slices of avocado on top.

Dressing, and place in bowl or divide among serving plates.

Put the sprouts in a serving bowl toss gently with the dressing (you may not need it all).

Evenly divide ALL ingredients across 4 bowls and drizzle with lemon tahini dressing; serve immediately or store in airtight containers and refrigerate up to two days.

It wasn't that hot so I set the dropper aside and poured it over my wings in a bowl then shook them up and served them with blue cheese dressing.

In a large serving bowl gently toss the vegetables until thoroughly coated with 1/3 cup / 80 ml of the miso dressing.

Dress the salad as you go, individually in serving bowls.

Put spinach in a serving bowl and pour dressing over it; toss to combine.

Serve family - style in a big bowl drizzled with a few tablespoons of the tahini dressing, let each person add more dressing to their tastes.

Serve either drizzled with the green goddess dressing or with it in a small bowl on the side.

Ahi tuna poke bowls — fresh tuna marinated in a sweet soy ginger dressing, and served with a spicy grilled corn slaw, mango, edamame beans and avocado.

Just before serving, combine ingredients (sliced jalapeno, shredded chicken, herbs, strawberries and half of the toasted coconut) in a large bowl, drizzle with dressing, and toss gently to thoroughly coat.

Just before serving, combine beef, pine nuts, scallions, and soy dressing in another medium bowl.

Just before serving, toss rice and radishes with dressing in a large bowl; season with salt and pepper.

To make the dressing mix together the orange juice, grated ginger, say sauce, rice wine vinegar, chili, garlic, sesame oil and sesame seeds in a bowl and then set aside 2 - 3 tbsp for serving.

Serve in a medium bowl with a garnish of cherry tomatoes, a sprinkling of coriander, and pesto dressing.

If you're in the mood to dress it up a bit, top your bowl with a dollop of low - fat sour cream and a hit of shredded cheese; each serving will still pack less than 200 calories.

Toss the salad leaves, peppers, chicken and potatoes in a large bowl, drizzle the dressing over, then serve immediately.

Make them individually and pack the dressing on the side to take to work, or make it all in one bowl and serve family style with any meal.