Sentences with phrase «half of the vinaigrette»

Warm 3 cups cooked beans in a small pot with 1/4 cup of vinaigrette.

Place one half of the vinaigrette in a large bowl.

Love the strong taste of the vinaigrette in contrast with the apples.

Or make a small amount of vinaigrette into the bottom of the bowl before adding the salad.

To make the rest of the vinaigrette, whisk together the mustard and honey.

Transfer to a large bowl and toss with 2 tablespoons of the vinaigrette.

As a base I tend to do a mixture of red and white quinoa, greens and some type of vinaigrette.

Pour in about one third of the vinaigrette, mix to incorporate.

The bread absorbs a little of the vinaigrette and the vegetables all get a nice coating.

We usually make an extra large (almost double) batch of the vinaigrette because it's so good.

The pleasantly earthy flavor of black rice pairs well with the bright acidity of this vinaigrette.

In a separate bowl, toss salad greens with the remainder of the vinaigrette.

Toss the mixed salad greens in a salad bowl with as much of the vinaigrette as desired.

I just add greens, whatever veggies I have around and toss everything in some sort of vinaigrette.

I have also discovered that leaving the oil out of a vinaigrette or replacing it with water you get much more flavor from the vinegar or lemon juice.

The recipe makes plenty of vinaigrette to keep around.

Stir in the cucumber, bell pepper, and tomatoes, along with another 2 tablespoons or so of the vinaigrette.

In a large bowl, toss the kale with half of the vinaigrette; add more vinaigrette if desired.

Drizzle about 2/3 of the vinaigrette over the vegetables and toss everything together.

Drizzle with desired amount of vinaigrette; toss to coat.

If salad will be eaten on top of green lettuce, add the rest of the vinaigrette to the cheese salad so the vinaigrette serves as a dressing also for the green salad.

Some of these have a creamy texture by using homemade mayonnaise and some use more of a vinaigrette - type dressing.

Add 1/2 cup of the peaches, 2 tablespoons of the pecans, the peppers, 3/4 tablespoon of the red onions and another 1 tablespoon of the vinaigrette; toss gently to coat.

The pleasantly earthy flavor of black rice pairs well with the bright acidity of this vinaigrette (but if you can't find black rice, wild rice works just as well).

I kind of thought I had used too much of the vinaigrette, next time I won't dump the entire 1/2 cup in all at once.

When I was in France, a friend taught me a variation of this vinaigrette recipe which she had learned in her cooking school.

Salting the citrus draws out some of the juice, which becomes part of the vinaigrette on this refreshing salad.

Drizzle a bit of the vinaigrette over the arugula and toss.

Lightly toss the lobster, jicama, red pepper, and papaya with enough of the vinaigrette to bring it together, being careful to not drown the lobster.

Drizzle a little vinaigrette over the salad, then serve at once, passing the remainder of the vinaigrette at the table.

Radishes aren't big on flavor, but they do absorb the flavors around it, so you'll notice a POP of the vinaigrette every time you bite into a slice of radish.

From creating the base of the vinaigrette to sautéing the jackfruit to coating the sweet potato for baking, the full - bodied flavor of Bertolli is truly is the star of this dish.

The fresh and mild mozzarella goes wonderfully with the acidity of the fresh tomatoes, and tang of the vinaigrette... and it's all balanced on a bed of piquant arugula leaves.

I do think your 1 cup of vinaigrette needs adjusting — currently it's 2:1.

Add 3 - 4 Tbsp of vinaigrette mixture to shrimp (place in a shallow dish or zip - top bag to marinate).

Toasting whole cumin seeds and then grinding them in a mortar and pestle or an electric spice grinder is essential for the great taste of this vinaigrette.

Allow to marinate for at least 30 minutes or up to an hour, then drain off most of the vinaigrette, returning it to its container.

Place a pitcher of the vinaigrette next to the bowl and let your guests drizzle a little on each serving.

Ashley Christensen is something of a vinaigrette guru.

Not only does this method tenderize the kale leaves, but it's also a great way to season the entire salad, so you're not left with a puddle of vinaigrette at the bottom of the salad bowl.

the flavor of this vinaigrette after it's been in the fridge for a bit is so good, you'll want to drink it!

These emulsifiers allow for the creation of a vinaigrette that is creamy and won't separate — truly a beautiful thing.

Dijon, tomato paste or mayonnaise together in a small bowl until completely combined and no oil remains on the surface of the vinaigrette.

To serve, spoon a bit of vinaigrette onto plates and place fish on top, skin side up (no point in working so hard to create a beautifully crisp skin only to cover it up with sauce!).

She tears up pieces of lettuce and chops up assorted veggies and puts them out separately with a side of vinaigrette to dip them into.

People who shake their bottle of vinaigrette before pouring the dressing on their salad are familiar with such liquids.

Toss with a couple of spoonfuls of vinaigrette and top with goat cheese (optional) to serve.