Sentences with phrase «good salad base»

Not exact matches

I always have a variety of vegetables and greens — especially cabbage, which is a prebiotic and helps feed good bacteria in the gut — prepped in the fridge as a base for my salad.

It is especially good in mayo - based dips and salads such as potato salad and egg salad but it also goes into pickles, seeded breads, and soups and stews.

For gluten - free dairy free ranch pasta salad, I use non-GMO corn - based pasta (conchiliette shown here), which I find holds its shape much better than rice - based and quinoa varieties for pasta salad.

Not only does it work well preparing the broccoli and garlic mixture in this Broccoli Cheddar Mac and Cheese recipe, it also is a perfect base for dressing, salads and vinaigrettes, or simply as a table condiment for dipping bread or crudité.

I also recently started making a raw tuna salad that uses walnuts and carrots as the base... tastes surprising like tuna and super good!

Now that the weather is warmer, I am definitely focused on salads more but tend to avoid lettuce based salads because they don't hold up very well in travel.

As for the salad base, I used gluten free orzo for the photos, but this works equally well with cooked, cooled quinoa (for more nutrients) or a giant bed of leafy greens (which makes it a perfect paleo & Whole30 approved meal).

This combination very loosely reminds me of a creamy chicken, egg or tuna salad sandwich filling — but it is so much better because it is entirely plant - based!

Salads with vinegar - based dressings don't go well with wine.

I use this as a base for tuna salad sandwiches instead of in a wrap since I love sandwiches and it's really good.

Cut into about 2 - inch lengths and briefly blanched in the microwave, I used them as the basis for a quick salad that also made good use of preserved lemons from my fridge, as well as lemon thyme and lemon verbena, both growing miraculously in my backyard, despite my oft - black thumb.

This corn - based pasta holds up well in both sauces and salads.

The company manufactures and packs tomato - based sauces, such as salsa picante, marinara, pizza and barbecue sauces, as well as condiments, honey, pancake syrup, hot sauces, salad dressings, jams, caramel and icing.

Besides the jasmine brown rice, the variety that stood out to me is their Smoked Basmati Rice, which has a very unique smoked flavor and is really good in salads, and as a base for all kinds of veggie bowls.

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Based in San Francisco, the family - run business now offers hundreds of items such as entrees featuring chicken, beef and pork, as well as a variety of homemade sauces, side dishes and deli salads.

Still on a salad kick, this bowl is super healthy and LOADED with yummy plant - based protein, fresh veggies and homemade peanut butter dressing that is so good you'll be licking the jar clean.

A great crowd pleaser, this salad is full of plant based protein as well as healthy fats!

The orzo, peas, and feta paired quite well, and I liked the balsamic dressing, as opposed to a more standard mayo - based pasta salad.

With a salad similar to the lovely one below in the fridge leftover from my mother's New Year's Day tradition of eating black - eyed peas for good luck — it was good, but unremarkable enough that I didn't photograph and post (such salads are a dime a dozen)-- it suddenly occurred to me that I could use it as the basis for a bean burger.

It's lovely as the acid component in any and all dressings and works nicely over raw or cooked vegetables as well as with rice and all grain - based salads.

By using hummus in place of tomato sauce on the base, you're getting that salad - y experience, as well as a good dose of protein.

Until the twentieth century the salad was based on onions rather than tomatoes, but its evolution takes advantage of tomatoes when they're at their best.»

Although I use it often as a replacement for rice with stews or stir fries, I like it even better as the base for a filling, grain - based salad.

It's very easy to make and it tastes better than any regular, dairy based potato salad by far.

A delicious cabbage slaw that is the base of our salad and gives some of the delicious crunch that fish tacos are best known for.

This salad dressing really is as good as the name implies — and it's all about that creamy, tangy buttermilk base.

I thought I'd lend a helping hand with this quick and easy massaged kale salad that is great as a side for most dishes and works perfectly as a base for larger salad bowls or Buddha bowls as well.

It's based on the same principle that led Epi contributor Paula Forbes to realize that leftover potato salad makes great crispy roasted potatoes — namely, that mayo is mostly fat, and making things crunchy is one of the things that fat does pretty well.

Turmeric makes the basis of a colorful, flavorful simple vinaigrette, which accents pungent greens as well as Mediterranean - inspired salads.

Summertime is right around the corner and you better believe this easy tomato cucumber salad will be making an appearance in my kitchen on a regular basis!

Also pairs well with creamy soups, meaty fish like salmon and sea bass, crab, lobster, scallops, cheese soufflé dishes, cream based pasta dishes or Caesar salad.

I based this off of my Mexican Quinoa Salad but I think I like this one even better.

Good Eats: Beet Falafel Bowls and Pita Sandwiches Cinnamon Toast Crunch Roasted Chickpeas Rainbow Farro Salad Crispy Hash Brown Crust Pizza Fish Taco Balls Over Pico de Gallo Slaw Peanut Butter and Jelly Smoothie Bowls Mini Cuban Naan Pizzas 21 + Instant Pot Chicken Recipes Gluten - and Dairy - Free Instant Pot Recipes Avocado and Feta Salsa 42 Fantastic Vegetarian Recipes Fudgy Greek Yogurt Trail Mix Brownies Lemon Curd Chia Parfaits No - Bake Peanut Butter Blondies Chocolate Chip Paleo Blondies Wild Blueberry Banana Bread with Lemon Glaze Barbecue Bourbon Burgers Sheet Pan Bacon Wrapped Chicken with Broccoli and Potatoes Chocolate Chip Toffee Banana Bread 17 Plant - Based Meals

Leading up to this event, I was fiercely craving a classic, macaroni salad, and wanted to come up with a more nutritious recipe than the traditional, mayo - based salad because... well, that's my thang!

Crispy cos lettuce gets tossed in an obscenely creamy, tangy and cheesy dressing — this acts as the salad's base, which gets punctuated by crispy sourdough croutons, smoky almond bacon and finally sour pomegranate arils, which add a bit of colour as well as tiny pops of sweet and sour flavour.

Cold, warm, soggy, over-mayoed, under - mayoed, with leftover Easter eggs, eggs that have been sitting in the fridge for six months, fresh eggs, overboiled eggs (but NEVER underdone eggs), mustard, celery or celery seed, mayo, cheese or no cheese, tunafish added, crispy iceberg lettuce with no nutritional value whatsoever, bacon crumbles or sliced green olives, scallions, chives... Egg salad is just a high - protein base for hundreds of combinations, and it wears well on day - old Wonderbread, or Portugese rolls or French loves with the middles hollowed out to make room for all of the veggies you add.

If I am not eating a veggie loaded green salad for lunch, my next choice is a veggie loaded, healthy soupl I cooked my chicken breasts in chicken stock, enhanced with a bit of Better Than Boullion Chicken Base.

I'm always looking for interesting grain or rice based salad or soups since they keep well and make a great, filling brown bag lunch.

The caption says they work well with «pineapple pieces,» but I have a feeling they'll also serve any ol' mayo - based salad very well.

The leafy greens are displayed alongside informative signs describing their individual textures and flavors in order to help diners select the best base for their salad creations.

White beans make a wonderfully creamy base for soups as well as sauces and stews.Meal Plan: Make the soup, then put together a tossed salad of shredded lettuce, finely diced tomatoes and bell peppers and... read more

For this Really Good Farro Salad, start with a base of healthful whole grain farro, and top with all of your favorite salad ingrediSalad, start with a base of healthful whole grain farro, and top with all of your favorite salad ingredisalad ingredients.

But if people go to others houses, taking a big salad or other good plant - based meal to share would work I'm sure.

Laura Johansen / Getty Images If you bypass tofu at salad bars, skip the meatless dishes at Chinese restaurants, and avoid edamame when youre out for sushi, well, its time to give soy - based foods a second look.

This is a good base recipe for someone who hash, t made pasta salad before, like me.

But again, make it easy: Buy ready - to - go bags of salad greens, and stock up on the fixings for a quick soup — reduced sodium broth, frozen veggies — or buy good - for - you, broth - based ones that are ready - made.

A great crowd pleaser, this salad is full of plant based protein as well as healthy fats!

A good rule of thumb is to incorporate a little bit of fat at each meal, be it in the form of a sprinkle of hemp seeds, a handful of nuts, 1/2 an avocado or making a homemade olive oil - based salad dressing!

This is a simple potato salad dish which is made in a gravy form and thus goes well with some carbohydrate - based side dish -