green leaf lettuce sliced into chiffonade (about 16 cups) 2 1/2 lbs.
Not exact matches
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3
green onions, white parts only (
green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb
lettuce leaves 1 avocado,
sliced some thinly
sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the
green part of the
green onion, reserved from the cashew cream METHOD Make the cashew cream:
The original recipe called for a pound of fennel, but I switched it up by adding
sliced celery and fresh salad mix (any
lettuce will do but I used an Italian Romaine,
green leaf and cabbage mix).
For garnishes you'll need a large
leaf of Romaine
lettuce, diced grape tomatoes,
sliced black olives, diced
green bell pepper, diced red onion, and shredded cheddar cheese.
Kidney bean mix 1 tbsp coconut oil 1 1/2 red onions, diced 2 cloves garlic, crushed 1 can kidney beans, drained 3 tbsp tomato paste 1 tsp cumin 1/2 tsp sea salt 1/4 tsp chilli powder Veggie toppings 1 red capsicum, diced 1 yellow capsicum, diced 2 tomatoes, diced 1/2 red onion, diced 1
green chilli,
sliced 1 c vegan cheese (1/2 c cashew cheese + 1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks finely chopped, leaves roughly chopped Lime quarters Sliced iceberg l
sliced 1 c vegan cheese (1/2 c cashew cheese + 1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks finely chopped,
leaves roughly chopped Lime quarters
Sliced iceberg l
Sliced iceberg
lettuce
For the wrap: Swiss chard
leaves (or
leaf lettuce), avocado
slices, shredded carrots, shredded cabbage,
green onions,
sliced almonds, fresh cilantro, etc..
Roly Poly offers sandwich options including unique and original combinations such as the basil cashew chicken sandwich, which combines fresh basil chicken salad, crunchy cashews,
green leaf lettuce, roma plum tomatoes, fresh
sliced avocado, alfalfa sprouts and Thai hot sauce.
For the salad: 1/2 cup uncooked quinoa 4 - 5 cups shredded red
leaf or romaine
lettuce 1 mango, finely chopped 1 cup finely chopped pineapple (about 1/4 large pineapple) 1 cup finely chopped jicama 1 avocado, finely chopped 1/2 cup roasted unsalted macadamia nuts, roughly chopped 1/2 cup flaked coconut, toasted 2 - 3
green onions,
sliced
1 zucchini, cleaned and
sliced lengthwise (three
slices) 1 large Vidalia onion, chopped 1 medium
green tomato,
sliced into 1/4 ″ thick rounds 2 romaine
lettuce leaves, cleaned 2 sandwich size ciabatta loaves 1/4 c cornmeal 1/4 c Basil Pecan Pesto 1/4 c Veganaise olive oil vegetable oil salt pepper paper bag
Cellophane Noodle Salad ---------------- 8 dried shiitake mushrooms 1 lemongrass stalk 1
green jalapeno chili 1/4 lb ground pork 1/2 tsp salt 1/8 tsp freshly ground white pepper 3 oz cellophane noodles, soaked in warm water for 30 minutes 3 tbsp fresh lime juice 2 tbsp fish sauce 1 tsp sugar 1 tbsp water 3 tbsp canola oil 1 cup peeled, seeded and julienned cucumber 1/2 cup seeded and julienned red bell pepper 3 shallots, thinly
sliced 8 red -
leaf lettuce leaves 2 tbsp minced unsalted peanuts, toasted 1 tbsp shredded fresh mint 1 tbsp shredded fresh cilantro
It also makes great open - faced sandwiches, with vegan mayo and any 2 or 3 of the following: thinly
sliced avocado, tomato, cucumber, leafy
green lettuce, spinach
leaves, kale, roasted veggies, steamed
sliced squash.»
A recent lunch I had included a leftover baked chicken thigh wrapped in bacon, plus red
leaf lettuce with
green olives, a teeny tiny
sliced avocado (yes, they're really called teeny tiny avocados and I get them at Trader Joe's), Farmhouse Culture dill pickle kraut, and Primal Kitchen Foods ranch dressing.
4 cloves garlic 1 pound mushrooms (e.g., crimini or baby portobellos), chopped 1 5 - ounce can of water chestnuts, drained and chopped 1 cup chopped walnuts 2 tablespoons vegan margarine (e.g., Earth Balance) 1/2 cup low - sodium soy sauce 2 tablespoons brown sugar 1 carrot, shredded 3
green onions,
sliced at an angle 1 tablespoon toasted sesame seeds 12 cold iceberg
lettuce leaves
1/4 cup (2 ounces) light cream cheese spread with chives 1 teaspoon Dijon mustard 2 La Tortilla Factory Non-GMO Flour Tortillas, Soft Taco Size or Non-GMO Wraps, Traditional Flour 6
slices oven - roasted turkey 2 large
green lettuce leaves 2
slices low fat Swiss cheese 2 tomatoes, seeded and diced 4
slices avocado
I fill my bowl with
green leaf lettuce, spinach, red cabbage, chopped red bell pepper,
sliced cucumbers, TONS of scallions, and grated carrot.
ingredients SAUCE: 1/4 cup cilantro (chopped) 2 tablespoons olive oil 3 tablespoons mayonnaise 1 head garlic (peeled, roasted) BURGERS: 3 and 3/4 cup red kidney beans (drained, rinsed) 3 tablespoons olive oil (divided) 1 teaspoon garlic (peeled, minced) 1 shallot (peeled, finely diced) 1 cup
green bell pepper (stemmed, seeded, finely chopped) 2 teaspoons chili powder 1/4 teaspoon cayenne 1 large egg (beaten) 1/2 cup bread crumbs 4
slices Monterey Jack cheese TO ASSEMBLE: 1 tablespoon olive oil (divided, plus more if needed) 4 whole wheat burger buns 1 head
green lettuce (
leaves picked) 1 red onion (peeled, thinly shaved) 1 avocado (peeled, pitted, thinly
sliced)
1 1/2 pounds salmon, skin removed & cut in 1 inch cubes 1 tablespoon tarragon mayonnaise (recipe below) Zest of 1 lemon 1 teaspoon dijon mustard 1 teaspoon capers, drained from liquid 1 teaspoon smoked paprika 1/4 teaspoon cayenne pepper 1 teaspoon kosher salt 1/4 teaspoon freshly cracked pepper 1/4 cup panko bread crumbs 3 tablespoons
green onion, finely
sliced 3 Hamburger buns, toasted Red
leaf lettuce for assembling
Place 2
lettuce leaves on each tortilla, then place 2 - 3 tbsp herby hummus filling in the middle, a couple of spoonfuls
green lentil salad and top with strawberry
slices and a generous sprinkle of sunflower seeds.
8 gluten - free or whole grain tortilla bread 16
lettuce leaves (cosmopolitan or romaine) Herby hummus (see recipe below)
Green lentil salad (see recipe below) 1 large handful sunflower seeds, lightly toasted in a dry frying pan 1 cup / 150 g strawberries,
sliced
4 cups red
leaf lettuce, butter
lettuce or other
greens 2 cups thinly
sliced veggies (bok choy, carrot, fennel, etc.) 1 cup sprouted mung beans or other beans 1 cup alfalfa or clover sprouts 1 cup sunflower sprouts 1/2 cup toasted sunflower seeds Creamy Miso Dressing 3 Tablespoons white or chickpea miso 3 Tablespoons flaxseed oil (or another wellness oil, like hemp or pumpkin.
But if you want to have the krabby patty experience, serve in a brioche bun with fresh
lettuce leaves, ripe tomato
slices, mayonnaise and a tangy avocado
green goddess dressing.
Serve in brioche buns with a little light mayonnaise, fresh
lettuce leaves, tomato and avocado
slices and the
green goddess dressing.
Once you're ready to enjoy your lunch, simply assemble with a
lettuce leaf (you can use Boston, Bib,
Green Leaf, or even Romaine), add a couple
slices of chicken, top with the salsa, and then wrap!
We topped them with a
slice of garden tomato, fresh
green leaf lettuce and my «secret sauce», served with fresh made sweet potato fries I baked in the oven and a garden salad and dinner was done!
The tang is courtesy of the lemon and sesame oil vinaigrette in this salad made from a slaw of shredded
green cabbage and carrots, diced red onion and mango, chopped raw almonds and sesame seeds served on a bed of romaine
lettuce leaves along with baked tofu
slices.
shrimp 6 large
leaves butterhead
lettuce 1 cup jicama, diced 1 cup mango, diced 1/2 avocado, diced 2
green onions,
sliced 1/2 cup fresh cilantro, minced 1 TBSP lime juice Instructions: Heat the coconut oil in a medium sauté pan over medium - high heat.
Dinner Cod with lemon and capers 3/4 cup steamed
green beans 1/2 cup
sliced beets Salad made with 1 cup Romain, Boston, butterhead or
leaf lettuce, 1/2 cup cherry tomatoes, a splash of balsamic vinegar and 1 teaspoon extra-virgin olive oil 1 nectarine Sparkling water with lemon
1 pkg Kelp Noodles — rinsed well and softened in hot water 3 stems Bok Choy, or Nappa Cabbage, Chinese
Lettuce or other Asian Salad
Greens —
sliced 1 Carrot — shaved or grated 1 Celery stalk —
sliced 1/4 Red Pepper — diced 2
Green Onions — cut on diagonal 2 Tbsp Cilantro — stems removed and
leaves chopped 1/4 cup Cashews Sesame seeds to garnish if desired
1 Curry Pure Wrap Tuna salad (use your preferred recipe)
Green leaf lettuce (one full
leaf w / spine cut out) Tomato (cherry, Roma or your preference) Lemon
slice for drizzling Arrange the
lettuce and then the tuna salad across the wrap diagonally and then add the toppings.
1 pound of bacon cooked
Sliced provolone cheese 2 large tomatoes 2 avocadoes Butter head
lettuce or
green leaf lettuce leaves Tooth picks
per person) 2 tablespoons of extra virgin olive oil 1 carrot, grated 2 stalks of celery, diced 1/2 small / medium red onion, diced (optional) 1 teaspoon dill 1 teaspoon tarragon Juice from 1 lemon 2 tablespoons fresh parsley (optional) Salt and pepper to taste 1 head of red or
green leaf lettuce or 6 - 8 cups of mixed
greens 1 cucumber,
sliced 2 tomatoes,
sliced or chopped (or 1 cup cherry tomatoes) 1 cup hazelnuts
To ensure a hamster eats a balanced diet every day, provide it with a tablespoon of commercial food; a few clean
leaves of
lettuce, spinach or dandelion
greens; a small, thin
slice of apple (except for dwarf hamster species), a small and a broccoli or cauliflower floret.
12 square
slices of bread (white, crusty rye or sourdough) 80g salted butter, at room temperature 1/4 tsp cayenne pepper 2 tbsp grated fresh horseradish (optional) 4 large
leaves of crisp,
green curly - edged
lettuce