Sentences with phrase «kinds of salad greens»

Not exact matches

In the summer, our side dishes are always a salad of some kind and this summer we have been getting really creative with our salads, beyond the regular green salad and vinaigrette.

Here's the formula I've discovered for making salads that I don't hate: some kind of greens, preferably fresh from the farm + something sweet (usually fruit) + something crunchy (often nuts) + something creamy like avocado or cheese + plenty of pops of color + a flavorful dressing that's just tart enough.

I love fresh berries of all kinds and now that it's getting warmer, lighter salad greens have been making their way onto the dinner table.

«This garlicky salad dressing will add pep to all kinds of leafy greens!»

Find recipes like this chicken salad with green apple, as well as other kinds of content, including interviews and helpful guides.

I tend to take a dish to insure I have a veg option, so I usually make some kind of bean salad, filled with loads of fresh veggies, maybe some chopped arugula or other salad greens, chopped fresh herbs, and a bright vinaigrette.

Our dinner rotation is usually sauteed seafood of some kind with probably toast one night, some variation of pasta with garlicky rabe another night (adding sausage, using kale or whatever green we have, wuteva), black bean tacos, and salad with all of the leftover veggies and either tuna salad on top or roasted chicken.

for the time being I'll (happily) settle for this gorgeous salad... never really knew there were so many different kinds of green beans around!

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

These kinds of salads are really popular today, so you can be sitting in Panera Bread and you're going to get a salad that has leafy greens and berries, and you can get some great pictures for Instagram just for that.

I like to eat them at lunch with green salad and some kind of fish.

A loaded supergrain salad made with all kinds of good stuff - greens and vegetables, mixed beans or chickpeas, artichokes and olives, all studded with crumbled Parmesan (or tofu to keep it vegan).

I'll grab some Sun Golds and Green Zebras and a handful of the Great Whites, the kind of mix that chef Yotam Ottolenghi uses for his tomato salad on the cover.

As open as I am to all kinds of food while traveling, I always crave very simple fare when I come back home — vegetables and greens, very much like this salad from Gena's Hamshaw new cookbook Choosing Raw.

The sauce for this recipe was inspired by my new favorite flavor adding recipe book, Vinaigrettes & Other Dressings: 60 Sensational recipes to Liven Up Greens, Grains, Slaws, and Every Kind of Salad.

Indeed, these are the kinds of things that make this time of year special, but we want to avoid replacing our refreshing green smoothies and arugula salads with sugar - laden foods that don't have much nutritional value.

Since leafy greens are a great source of magnesium, a big salad is a no - brainer for reaching your goal, and it also makes a blank canvas for all kinds of flavors.

Example A: This green bean and baby arugula salad that's made with all kinds of vitamin - rich veggies, as well as satiating additions like a better - for - you buttermilk herb dressing, a hard - boiled egg, and roasted sunflower seeds.

Yasmina Ykelenstam: For lunch, it'll be a — a salad with lots of different greens like all of these different very green greens like 5 or 6 different kinds, cucumber, you know, carrots, lots of anti-histamine and anti-inflammatory herbs like thyme, cilantro, basil, parsley, you know, all chopped up.

Dr Greger, I have been told that we should by no means eat raw food, especially green salads or fruits in the evening because this would damage our guts and produce harmful kinds of alcohol.

If not this, then this pudding: http://testkitchentuesday.com/2012/06/04/not-your-grandmas-chocolate-pudding/ with a little bit of coconut oil mixed in Lunch — Lentil sandwich on either whole wheat sourdough or wrapped in 2 collard greens (http://testkitchentuesday.com/2013/04/02/lentil-almond-spring-roll-featuring-collard-greens/) with flax crackers or maybe some dried plantains, a piece of fruit — usually an apple, but lately, a peach or 2 plums Afternoon snack — If I'm working out again on my bike, I'll have a Kind bar or maybe a handful of nuts and raisins Dinner — Big, everything but the kitchen sink salad, like this one: http://testkitchentuesday.com/2013/01/30/big-salads-for-the-win/ Evening snack — As much as I try not to have one, the evening snack is my vice.

I ate my steaks, fish or chicken with lots of all kind of raw salads (green veggies, tomatoes, cucumbers, etc), all kinds of 2 minute cooked cream soups, eggs, bacon, Ezequiel bread, smoothies with soy milk, eat lots of walnuts, pistachios, natural dips with raw veggies.

I can't get enough of this kind of salad; handfuls of kale and spring greens with enough variegated debris to make it interesting, doused with a punchy, sour vinaigrette.

Open for breakfast, lunch, and dinner, it's the kind of food Yotam Ottolenghi would love; think greens, grains, and fish kefta with smoky eggplant salad... Read More

A bit further south from the Immigration Office, there are several «somtam» vendors serving different kinds of spicy somtam (green papaya salad) and grilled chicken with sticky rice — a favorite with locals and expats alike.