Sentences with phrase «flavors of the salad»

Use in place of a fresh - squeezed lemon to enrich flavor of salads, sauces, pastries, and beverages.

I would reduce the amount from 1 cup to 1/2 cup so as to not overwhelm the other flavors of the salad.

BUT, know this: the grill roasted corn does add a lot of depth to the overall flavor of the salad.

Use in place of a fresh - squeezed lemon to enrich flavor of salads, sauces, pastries, and beverages.

The clean flavors of the salad are a great counterbalance to the richness of brisket and potato latkes.

Keeping with the sort - of - Southeast Asian - inspired flavors of that salad, and also because we're all a little bit obsessed with it right now, I rub both the pork and the squash pieces in ground turmeric before roasting with coconut oil.

To perk up the lemony flavor of this salad, I decided to flavor up the nuts a bit with my beloved lemon pepper seasoning.

Yes, you'll still crave brownies and pizza, but you'll also crave the fresh, crisp flavors of a salad, the juicy sweetness of fresh fruit, and the nutty, hearty flavors of whole grains.

When the olives are added, their saltiness balances out the sweeter flavors of the salad.

It added a nice crunch without overwhelming the simple flavors of the salad.

Otherwise, love the fresh flavors of salad, so this looks great Jas.

For better flavor: Allow to refrigerate for 1 - 2 hours so that dressing blends in and enhance the flavor of salad.

Case in point: I recently had a lentil salad at a restaurant that could have been amazing, but missed the mark due to a tart lemon dressing that overwhelmed the flavors of the salad.

Because the flavor of this salad gets better the longer the ingredients mingle together, we start with the dressing which contains most of the strong flavors.

Low calorie and it really pumps up the flavor of any salad!

Combined with a pureed cucumber to keep it light, and seasoned with just a pinch of salt and pepper, it lets the flavors of the salad shine.

The flavors of the salad were awesome so I'll just be making the salad again, just with bacon cooked via another method.

The balsamic dressing should enhance the flavors of the salad, not hide them.

I also reduced the amount of dressing to let the flavors of the salad shine through.

I tried to keep it very simple as it should be and used boiled eggs and avocado to enchant the texture, color and a flavor of this salad, plus it tastes fantastic with eggs and avocado.

The flavors of this salad are satisfyingly complemented by La Crema's 2015 Monterey Chardonnay.

I changed the dressing up a bit... i added a bit of garlic and some agave nectar and instead of white vinegar, i used basalmic... just a personal preference but its really tasty and works well with all the flavors of the salad..

I really like the blue - cheesy tang that it gave to the sauce and chicken, and tied all the flavors of the salad together nicely.

Not only are the flavors of this salad balanced, so is the nutrition.

I thought the flavor of the salad was even better the next day after the flavors had a chance to meld.

I absolutely loved the flavor of this salad and our toddler also enjoyed it.

When you compose a gorgeous salad brimming with the freshest greens, herbs, and flowers, the best choice of dressing is a simple vinaigrette with a fairly neutral flavor that gently blends with the flavors of the salad ingredients instead of overriding them.

But what really boosts the flavor of this salad and combines all the fresh fruit and the fresh produce together so well is the amazing dressing: Marzetti Simply Dressed Balsamic Vinaigrette.

The flavor of this salad deepens as it sits, and we'd use the vinaigrette on any bean salad, including green beans.

Another exotic recipe with an incredibly long title is Kula Greens With Ginger Chile Vinaigrette and Caramelized Macadamia Nuts, and the flavor of this salad is unique.

This paste, which keeps well in the refrigerator for a couple of weeks, is added to soups and salsas and to vinaigrette dressings to perk up the flavor of the salad.

The multitude of ingredients really enhances the flavor of the salad.

The vinaigrette marinates the melange of ingredients so that you can make this dish for your packed lunch the night before or prepare it in the morning, and by the time you sit down to eat your lunch the vinaigrette has infused the flavors of the salad together.

Bottom line is yes you are correct that whole foods are nearly always healthier than refined / separated portions of whole foods but a better focus for this video might have been «how to optimize the nutritional value AND flavor of your salads» because that reflects the reality of how we eat.

All told, the flavor of this salad perfectly balanced the burgers and brats.

I used reduced fat feta cheese to watch the calorie intake and jarred beets since they're packed in a tangy vinaigrette that enhances the flavor of the salad.

The formulas below produce salad dressings that allow the flavors of your salad vegetables shine rather than cover them up and make the whole salad taste like the dressing (think balsamic vinaigrette vs ranch).