Sentences with phrase «green used in salads»

It's a Japanese green used in salads and stir fry dishes.

Not exact matches

We serve organic chicken and salmon as sides in our deli, don't use superfoods and don't serve green salads — we have interesting, creative dishes that celebrate natural food in a non judgemental way, which is exactly what we're about.

• Use it in salad dressings (like in the No - Noodle Pad Thai in Green Kitchen Travels) • As a filling in croissants or cinnamon buns.

I particularly like wild rocket (arugula) or watercress in this salad for a peppery kick but go ahead and use whatever salad greens you have to hand.

I usually prefer green smoothie for my morning meal and I was glad to discover that Arugula need not be used only in salads but can be blended in smoothies as well and tastes as delicious as ever.

This recipe can easily be made lighter / healthier by using Greek yogurt and by serving the chicken salad in lettuce cups or over mixed greens.

Add it fresh to greens drinks and smoothies, use it instead of lettuce in your salad or sauté it with some garlic, onions and a squeeze of lemon and you'll get a healthy dose of protein along with the iron and vitamin content that it's better known for.

They are probably the least expensive «greens» you can use in a salad.

For the salad - 3/4 cup quinoa 1 mango, cut into 1/2 in cubes 1/4 cup roughly chopped cilantro 1 large avocado, cut into 1/2 inch cubes (note, don't cut avocado until right before use) 1 bunch kale (can sub other greens if you prefer), big stems discarded and thinly sliced 1/4 cup toasted sunflower seeds

If you're more in the mood for a spring asparagus salad, try this ranch dressing — a great way to use fresh chives from the garden and green garlic from the farmers market.

Footnote: I used collard greens, and a little cilantro along with the parsley, in the tomato salad.

Most definitely a dressing I will use on any green salad if I don't dunk a piece of bruschetta in it first!

With the whole leaf still in the mix, it's use is limited to primarily salad dressings and other foods with flavors that either compliment or mask the «green» taste so I'm not inclined to over-do it with whole stevia.

Before I learned to pack salad in mason jars or to make salads with wilt - free greens, I used to pack up all my salad components in little individual containers.

Inspired by my good friend Cathy who made this Emeril Lagasse recipe last time we visited her in Grand Rapids, and by this recent blog post on EatBlogSleep, I decided to use up the last of the green garlic (leftover from this salad) and the wonton wrappers we had in the fridge before I head off to Australia and Asia on Wednesday for nearly 5 weeks:

There's a place around here that uses green goddess dressing in their taco salads — I haven't been able to find a low point one, but it is delicious!

6 - 7oz salmon filet, cut in half 6 cups salad greens 1/4 cup each diced asparagus, sweet red bell pepper, sweet yellow bell pepper, sliced scallions or chopped purple onion 2 oz sliced white cheddar 1/3 cup Greek Goddess dip / dressing (see below)-- Can use purchased pesto in place of dip, if desired.

Here are some tips for making a salad more «brown bag» friendly, apart from the obvious which is packing your dressing in a separate container: Use hearty greens...

Mix together and use to top a green salad or put in a pitta.

This Shoepeg Corn Salad uses shoepeg corn, cherry tomatoes, cucumbers, and green peppers tossed in a tangy dressing.

Asparagus and green peas are so amazing, love to use them together in soups, salads and pasta!

In the few days since I made this batch of pickled fennel, I have: chopped up the fennel and mixed it with rice, along with some of the pickling liquid and olive oil; added the fennel to blanched fresh cranberry and green beans and dressed the mixture with pickling liquid, olive oil, and herbs; chopped the fennel and added it to a salad, and used the pickling liquid to make the dressing; eaten the pickles with cheese and crackers; added them to a sandwich.

Pro tip: when preparing your fennel, you can save the fronds (the feathery green bits) and green stems you trim away to use in vegetable stock or a salad later in the week!

8 cups of mixed green salad (you can use any kind of lettuce, in the above picture I used romaine lettuce).

Instead, create your dressing first in a large bowl, then pile the greens and other salad ingredients into that same bowl and start tossing (or massaging, if you're using hearty greens like kale).

I thin it out with water or lime juice and use in as as dressing on my salads, eat it as a dip, top homemade tortillas in it, raw green beans are my favorite!

Instead of the wheat berries called for in this recipe, use leftover cooked barley from Monday's dinner to add texture to a salad of mustard greens, arugula, and tender roasted squash.

I still remember the vintage green Tupperware container with the lid my aunt used to carry her macaroni salad in.

These herbs can be used cooked or fresh in soothing teas, roasted vegetables dishes or stews, but can also be added to dressings and sauces for greens and grain salads, adding a unique flavour to them.

They can be used raw, as in this green tomatillo salad or cooked in a roasted tomatillo salsa or enchiladas verde.

Cook's Tip: Make this salad your own by changing up the potatoes to little red ones, or using white kidney beans in place of green beans, serve with a piece of grilled salmon and try chunks of Feta with the dressing.

I've been incorporating a lot of quinoa into my favorite dishes, like adding it to a green salad for added boost or using it instead of pasta in my favorite bakes.

I've used them as part of breakfast sandwiches in an English muffin with egg and cheese, on top of spaghetti squash with sauce, or salad greens with some hummus and salsa in place of dressing.

Even though it looks good, it was kinda meh because I used canned green beans in it (leftover from this salad bar themed dinner).

Assemble the salad: In a large mixing bowl, combine the cooked quinoa, greens, olives, sun - dried tomatoes, almonds, and feta cheese (if using).

I try to think of them as «list 1 — veg» «list 2 — greens» «list 3 — fruit», and so on, building a salad using one or two items from each list to have a balance in the meal.

(Fiscally responsible move: Save the green tops and use them another time in a salad.)

However, in the green stage they can be used in salads,...

-LSB-...] on the brain lately, I went in search of salads that used red cabbage as a base and settled on this recipe from Green Kitchen Stories.

However, in the green stage they can be used in salads, or to spice up soups and stews.

If you're just making this for one, you'll only need about 1 cup of greens and 1/4 cup or so of each veggie, or make enough for 4 as directed and then keep the extra salads in the fridge for later use.

Amaranth greens have a delicious, slightly sweet flavor and can be used both in cooking and for salads.

baby spinach used to be the only green I would use for salads back in the day, and i thought Id burnt out on it completely.

Both red and white verjus can be used in salad dressing, with a proportion of 3 parts verjus to 1 part oil; red verjus is better suited for strong - flavored greens like arugula, while white verjus is better for tender greens, like butter lettuce.

They spread out on the farm's sprawling orchards or in the greenhouse to enjoy garden greens, salads, and sandwiches on bread by baker Jacques Forest — many made using items grown on - site.

Turnips, Radishes, and Carrots with Tops Test kitchen manager Brad Leone will buy almost anything online, but he gets nervous when he wants carrots with tops or radishes with greens intact if he's planning on using the greens in a recipe to make pesto or a salad.

OR even more options for using this recipe would be to put it on top of a piece of toast for breakfast, dip some crackers in it for a dip or on toss in on some greens for a protein - rich, vegan salad topper.

It is great to use in salads as it complements the bitterness from the greens perfectly.

I often just grab a fork and dig in, or even use it as a topping for an otherwise - boring green salad.

I've used kale before in my smoothies but more times than not, I ended up with a brown - green, salad - tasting smoothie.