Pile the tuna and veggies
into a fresh lettuce wrap and voila!
Not exact matches
«When people go
into a Whole Foods, they want to talk to the butcher about what cut of meat to buy, or the florist about what flower arrangement they need, or the produce clerk about which is the
freshest head of
lettuce,» says Erikka Knuti, communications director for the United Food and Commercial Workers.
I ended up putting them
into fresh made corn tortilla's with pan fried peppers / onions, some
lettuce and a little liquified baba ganoush drizzled overtop....
No giant deep fried taco shell bowl for this salad, just plenty of romaine
lettuce which turns a calorie and fat - laden taco salad
into a light,
fresh, and still delicious lunch option.
But lately, we've been really
into «bucket - sized» salads (as the boys like to call it)-- AKA minimal
lettuce and loaded with all things
fresh and delicious.
Lime Vinaigrette 1/4 cup vegetable oil of choice 1 tablespoon
fresh lime juice 1 tablespoon rice wine vinegar ⅛ - 1/4 teaspoon red pepper flakes, or to desired heat - Salt and pepper, to taste 1 1/2 pounds green papayas, peeled, seeded and grated 1 carrot, peeled and grated 1 ripe tomato, cut
into wedges 1/4 cup mung bean sprouts 4 bib or butter
lettuce leaves, washed
1 frozen banana, broken
into pieces 1 apple, cored and chopped 1/2 to 1 cup nondairy milk 4 to 6
lettuces leaves or other leafy greens, torn 1 can (4 ounces) pineapple chunks packed in juice, or 2
fresh pineapple rings 1/4 cup raisins or goji berries 4 to 8 pitted soft dates 4 to 6 ice cubes Cocoa powder or vegan mini chocolate chips, for garnish
To serve 4 carrots, peeled and cut
into thick sticks (bake together with the beetroot) 2 avocados, sliced 4 handfuls mache
lettuce 1/2 cucumber, sliced 12 radishes, sliced 1 cup plain yogurt a bunch
fresh mint leaves, chopped a handful toasted almonds, chopped sesame seeds
For salad 2 medium zucchini, cut lengthwise
into 1 / 4 - inch - thick slices 24 asparagus spears, trimmed 1 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon black pepper 1 head red leaf
lettuce, washed and torn
into pieces 1 handful
fresh mint leaves, roughly chopped 1 handful
fresh cilantro, roughly chopped 2 medium carrots, peeled and grated
of boneless chicken, diced 1 1/2 tsp of
fresh ground or finely shredded ginger 1 tbsp of
fresh minced garlic 1/4 cups of cashews or peanuts (optional) 1/2 red bell pepper cut
into thin strips 1 cup of broccoli or cabbage slaw with carrots 1/2 bell pepper 2 tbsp of coconut aminos (soy sauce replacement) 1/4 cup of chopped
fresh basil 2 tbsp of date paste or 1 tbsp of honey Chili pepper flakes to taste Salt and pepper to taste 1 head of
lettuce (for wrapping)
Ingredients 1 1 «ÅÑ2 pounds
fresh salmon fillets extra virgin olive oil butter 2 tablespoons maple syrup 6 cups baby
lettuces, or mixed greens such as watercress or Mache 1 red pepper, seeded, cut
into a julienne and saut √ © ed in olive oil 1 pound brown mushrooms, washed, dried very well, sliced and saut √ © ed in butter and olive oil 3 «ÅÑ4 cup basic salad dressing (see recipe below)
Standouts include the Dizzy Lizzy (curried grilled chicken,
fresh slaw, dried cranberries and
fresh almonds stuffed
into a pita wrap) and the Donnie Brasco (Buffalo chicken, hot pepper cheese,
lettuce, tomato, onion, banana peppers and egg salad topped with ranch or blue cheese dressing).
1 pound 85 percent lean ground beef (or turkey) 2 teaspoons taco seasoning 1/4 cup
fresh chopped cilantro 2 heads romaine
lettuce hearts, chopped 1 cup reduced - fat Mexican blend shredded cheese 1 cup
fresh or bottled salsa 4 scallions, minced 1 cup crumbled baked corn tortilla chips (about 12 chips) 1 lime cut
into 4 wedges
Spoon soup
into bowls and serve with shredded
lettuce, sliced radishes, onions, cheese and
fresh cilantro.
-LSB-...] Ingredients2 Tablespoons butter1 pound uncooked medium shrimp, peeled and tails removed1 small garlic clove, diced2 Tablespoons Sriracha sauce (or other hot sauce can be used) 1 cup
fresh or frozen corn3 Tablespoons
fresh basil, chopped1 / 4 teaspoon Kosher salt1 / 4 teaspoon cracked black pepper1 small yellow bell pepper, chopped1
fresh California Avocado, peeled, pit removed and cut
into bite sized pieces1 cup grape tomato halves1 head romaine
lettuce, washed and cut
into bite sized piecesDrizzle olive oilDrizzle Balsamic Vinegar -LSB-...]
2 large avocados (about 12 ounces), peeled and, pitted, and diced
into 3⁄4 - inch chunks 1 1⁄2 tablespoons freshly squeezed lime juice 1⁄4 teaspoon sea salt Freshly ground black pepper 2 1⁄2 tablespoons nutritional yeast 1 red bell pepper, seeded and chopped 1 large carrot, grated (about 1⁄2 cup) 1⁄3 cup diced red onion 1⁄2 cup minced
fresh parsley 1 cup cooked black beans 8
lettuce or cabbage leaves 4 slices sprouted - grain bread (optional) 1.
Beef Satays over Thai Salad 1.5 lbs sirloin steak, cut
into 1 - inch cubes 4 stalks lemongrass, bottom third only, peeled and minced 2 cloves garlic, minced 2 tbsp cooking oil 2 1/2 tbsp lemon juice 2 3/4 tsp sugar 1/2 tsp salt 1/4 tsp
fresh - ground black pepper 2 tbsp Asian fish sauce 1 tbsp water 3/4 tsp rice - wine vinegar pinch dried red - pepper flakes 1 small head romaine
lettuce, cut crosswise
into 1 / 2 - inch strips (about 1 quart) 2 carrots, peeled
into strips 1 cucumber, peeled, halved, seeded, and diced 1/2 cup lightly packed cilantro leaves 1/4 cup chopped
fresh mint
Ingredients For the salad: 2 heads
fresh green or red
lettuce, washed, dried, and torn
into large bite - sized pieces 1/3 cup pecans, toasted 1/4 cup pine nuts, toasted about 12 plump dried apricots, cut
into slivers 1/4 cup raisins 1/3 cup dried cherries 1/4 cup pickled shallots (from 1 medium shallot) For the Cara Cara Vinaigrette: 1 shallot, coarsely chopped 1 large clove garlic, coarsely chopped 2 teaspoons mustard 1/3 cup freshly squeezed juice from a Cara Cara Orange 1/3 cup red wine vinegar 1 teaspoon honey 1/2 cup olive oil 1/4 cup canola coil salt and pepper
Salad 4 medium carrots, peeled and shredded on the large holes of a cheese grater 1 large cucumber, peeled, seeded, halved crosswise, and thinly sliced
into half moons 1/3 cup chopped unsalted roasted peanuts 1 Thai, serrano, or jalapeño chile, ribs and seeds removed, thinly sliced 6 oz dried rice noodles (rice vermicelli), broken
into 6 - inch pieces 4 - 5 cups romaine
lettuce, chopped 1/2 cup
fresh basil, chopped 1/4 cup
fresh cilantro, chopped 1/4 cup
fresh mint, chopped
Shrimp: 24 large shrimp, shelled and deveined 2 tablespoons extra-virgin olive oil 1/4 teaspoon salt 1/4 teaspoon ground cumin 1/8 teaspoon ground cayenne 8 corn tostada shells 8 butter
lettuce leaves, torn
into bite - size pieces
Fresh cilantro sprigs Mexican hot sauce Lime wedges
- Work in vitamins and fiber by tucking
fresh spinach or cabbage leaves
into sandwiches once in awhile instead of iceberg
lettuce.
Grilled chicken marinated in Greek seasonings is stuffed
into a pillowy pita pocket and topped with homemade tzatziki, tomato, onion,
lettuce, and
fresh dill.
Stuff it
into a hollowed - out pepper, place it in
lettuce leaves, or spread it on top of
fresh romaine or arugula, as I've done here.
2 heads of
lettuce and favorite veggies for salads 3 Zucchinis — to be spiralized just before eating
into Zucchetti 1 bunch Collard leaves — extras can go
into green smoothies 1 bunch Kale — for green smoothies Fruit — lots —
fresh or frozen for green smoothies, lots of bananas Fruit — more for Fruit cereal — apples, pears, berries Nori sheets 1 pkg Sunwarrior Protein powder or Hemp Protein powder
2 large avocados (about 12 ounces), peeled and, pitted, and diced
into 3⁄4 - inch chunks 1 1⁄2 tablespoons freshly squeezed lime juice 1⁄4 teaspoon sea salt Freshly ground black pepper 2 1⁄2 tablespoons nutritional yeast 1 red bell pepper, seeded and chopped 1 large carrot, grated (about 1⁄2 cup) 1⁄3 cup diced red onion 1⁄2 cup minced
fresh parsley 1 cup cooked black beans 8
lettuce or cabbage leaves 4 slices sprouted - grain bread (optional) 1.
3 ounces leaf
lettuce 1 1/2 cups sliced
fresh strawberries 1/4 pound cooked asparagus, cut
into 2 - inch lengths
2 ears corn 2 red bell peppers, quartered 2 zucchini, cut
into 1/2 - inch spears 2 yellow squash, cut
into 1/2 - inch spears 1 red onion, cut
into 1/2 - inch slices A double batch of Classic Dijon Dressing Celtic sea salt, to taste Dash cayenne 1 head field
lettuce, torn
into bite - size pieces 1 head romaine
lettuce, torn
into bite - size pieces 1 bunch
fresh dill, chopped Juice of 1 lemon, or to taste
Cups 2 teaspoons vegetable oil 3 garlic cloves, crushed to a paste with a little sea salt 1 (1 - inch) piece
fresh ginger, peeled and finely grated, reserving any juice 1 teaspoon finely grated lemon zest (optional) 2 red chiles, seeded and finely sliced (optional) 10 ounces ground turkey or chicken (any ground meat should work actually) 1/2 cucumber, seeded and cut
into 1/2 - inch dice 3/4 cup (2 ounces) snow peas, trimmed and cut
into very thin strips 4 scallions, thinly sliced on the diagonal 8 basil leaves Handful of
fresh cilantro leaves 4 crisp iceberg or Boston
lettuce leaves 1/4 cup (2 ounces) bean sprouts, soaked in ice water and drained just before use
No giant deep fried taco shell bowl for this salad, just plenty of romaine
lettuce which turns a calorie and fat - laden taco salad
into a light,
fresh, and still delicious lunch option.
1 1/2 tablespoons
fresh lime juice 1 tablespoon low - sodium soy sauce 1 teaspoon Sriracha 1/2 teaspoon honey 1 small clove garlic, grated or finely minced For Serving: 12 - 14 Boston or Bibb
lettuce leaves 1 cup shredded or grated carrots 3 - 4 baby radishes thinly sliced
into matchsticks 3 scallions, thinly sliced 1/4 cups unsalted peanuts, chopped 1/4 cup finely chopped cilantro
4 Clever Kitchen Uses for
Fresh Lemons from Getting Rid of Ants to Turning Wimpy
Lettuce into Crispy
Lettuce 1.
By loaded, I mean stocking up on all of my favorite foods and loading them
into a bowl of
fresh, crisp and crunchy
lettuce.
Although she hasn't tried it yet, Jones knows some people who keep washed
lettuce fresh by stuffing it
into a pillowcase within the refrigerator.