Sentences with phrase «leaf salad with»

Mixed leaf salad with red radish and cherry tomatoes accompanied by mustard and herb, or buttermilk dressing

Try this elegant, Burgundian - style Chardonnay with fennel - dusted wild salmon and caramelized vegetables or a butter leaf salad with poached pears, gorgonzola and candied pecans dressed with champagne vinaigrette.

- a new version of ravioli salad with a cilantro pesto and other tasty bits - a big butter leaf salad with a a few crushed pistachios - goat cheese garlic - rubbed crostini (similar to the one in SNC)- special split yellow peas - a big bowl of lemon - zested toasted pepitas - big bowls of citrus wedges - Mark (my beer - brewing, fantastic brother - in - law) grilled up a platter of lemon chicken skewers, and Wayne did the spicy - lemon tofu version for the vegetarians

Not exact matches

If you're a foodie, you're in luck, because each room comes with complimentary plates of spicy sichuan noodles, chestnut salad, papaya - coconut panna cotta, mulberry leaf tea cakes, and sweet jelly with goji berries.

Interesting culture of food — most meals come with an array of salads (Penny Wort, Asparagus flower, Pickled teea leaves, tomatoes)-- AND the river is like a giant hydroponic garden for most vegetables.

Distrribute the salad between taco shells, top with abocado slices, sprinkle with more lime juice, cilantro leaves and your favorite hot sauce.

I made the saffron falafels yesterday, and served them in crisp salad leaves, with a tahini - parsley sauce, grated carrots, and thinly sliced radishes.

Used the same dressing to make a similar salad tonight with chinese leaf cabbage instead of kale.

Place the chopped veg in a salad bowl with the leafs, sunflower seeds and pomegranates.

Toss spinach leaves with the bread mixture in a large salad bowl.

Whether you make your version of the muffuletta sandwich in the traditional style, loaded with meat — capicola, salami, pepperoni, prosciutto, and the like — or you prefer a meatless option like this recipe for Eggplant Muffuletta Sandwiches, the one thing you can't leave out is the olive salad.

To layer a bit more of a mediterranean taste I added some thinly sliced roasted red bell pepper left over in the fridge and added a salty smack to the lot with capers, my favorite salad addition.

No longer do salads dredge up imagery of wilted lettuce leaves with a few sorrowful tomatoes thrown into the mix.

Baked tofu strips with peanut dipping sauce Caponata Chèvre chaud Chèvre with lavender honey Chickpea, cous cous & beet salad Chickpea & roasted vegetable salad with tangy za'atar yoghurt dressing Chunky potato salad with creamy tofu «mayo» Dolmades Grilled halloumi Greek salad Lemon roasted potatoes Onion, lentil, spinach and goat's cheese salad Panzanella Potato, beetroot & carrot gratin Potato & sweet potato gratin with wild garlic leaves Roasted sweet potato salad Roquefort, fig and raspberry salad with honey dressing Semolina with three cheeses Soba noodle salad Sweetcorn fritters Tabbouleh Tomatokeftedes — Santorinian (Greek) tomato fritters Vinagrete (Brazilian salad)

I've always thought of chicken salad as something you make with left over chicken, but cooking chicken fresh, for the purpose of chicken salad is AWESOME.

It's great on all kinds of slaws and any salad with sturdy leaves.

This refreshing, superhealthy salad is one of chef Marcus Samuelsson's favorite ways to showcase kale; massaging the leaves with vinegar, salt and olive oil makes them tender and sweet.

I've read you can save whole leaves of basil in the freezer, so we have washed and prepped some to test out this winter (http://www.rodalesorganiclife.com/food/preserving-basil) and will also just blend up some leaves with the oil and freeze in ice cube trays to defrost and add the vinegar later and top a winter salad.

I've even mixed it with left over pasta for a pasta caprese salad... soooo good.

The cilantro salad was made with a particularly vibrant bunch of cilantro trimmed of any raggy ends, and picked over for any wilted leaves.

Tip: for first time users with «kale» the trick is to toss your vinaigrette on the kale, and leave absorb on the leaves (i usually do 2 hrs ahead, tossing regularly), which soften the stiff texture of kale making for a tasty and tender salad.

This Creamy Ranch BLT Pasta Salad is loaded with bacon, tomatoes, crisp green leaf lettuce, and topped with an amazing creamy ranch dressing!

So I thought we could all make like a leaf and turn ourselves green with salad - inspired smoothies.

This Cara Cara Orange Salad with red leaf lettuce showcases the particularly sweet taste of this unassuming fruit.

For individual salad plates, layer a few leaves of butter lettuce with some of the butternut squash, a few strawberry slices, some feta cheese, pepitas and cilantro and sliced serranos if desired.

I love to serve this with a simple side salad and call it a day — it's one of those meals that you leaves you feeling satiated but not the least bit heavy.

Prepare the salad plate by arranging the endive leaves and scattering with the beets and red onion.

I have a horror of salads made with leaves cut into bite - size pieces, a habit that probably evolved in the days when it was considered impolite to eat salad with a knife.

Bitter salad leaves work well with the sweet apple, creamy cheese and herby meat

Tweet» Enter for your chance to host a @DOLEsalads #tasteofspain salad party from @EatRabbitFood http://bit.ly/1bGNvRp» — Leave a separate comment with the url to your tweet!

There are several ways to enjoy this curried jackfruit salad: between 2 slices of whole wheat bread or topped onto one slice of gluten - free bread; wrapped inside of a tortilla or collard leaf; to top a salad with; or just on its own, as my sister Riva enjoys it best.

Make the corn muffins a day or two ahead and refrigerate then leave out at room temperature with the Kale, Jicama, and Orange Salad and Frosted Brown Butter Blondies.

With this recipe we went all left field and changed up the traditional caprese salad by adding fresh B.C. blueberries and roasted pistachios.

I always serve it with crusty bread for dunking and a salad and can tell you that not only is the presentation beautiful, but there has never been a drop left at the end of any meal!

I like it with a piece of grilled white fish, some salad leaves and a vinaigrette.

If you like a salad of that kind, why not add some thistle also because thistle picked from the fields is a good source of fiber if you add the leaves to salad and its seeds fried with egg.

The salad has an overall sweet taste which is balanced with the spinach leaves and the sour lemon juice from the dressing.

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 steWith 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 stewith flavors that either compliment or mask the «green» taste so I'm not inclined to over-do it with whole stewith whole stevia.

Almost instantaneously you are left with a bright fuchsia liquid, perfect for pickling eggs or adding to your salad dressing.

I enjoy salads, so I'll usually throw together a quick salad with avocado, organic salad leaves, a few berries, and some protein (e.g., leftover roast chicken, poached eggs, or smoked salmon, canned tuna or sardines).

It wasn't until I left home and was vegetarian for around two years that I started cooking with fresh mushrooms regularly — they were an easy and tasty addition to breakfast fry ups, salads, pasta, noodle dishes, soups and stir - fries.

I love this salad for lunch with some spicy rocket leaves and a dollop of hummus, as a side - dish or all on its own.

Toss through salad with parsley leaves.

With the super detoxifying beetroot, kale, and apple, there's a lot of crunch in this salad and it's going to leave you feeling amazing.

And then throw in that I also don't eat gluten or dairy, and from our typical Thanksgiving spread, I'm pretty much left with green salad.

I wanted something lighter, so I went with the Raw Taco Salad (pictured below on the bottom left).

Monday's lunch was a Thai soya bean and egg salad made with shredded carrots and beansprouts, piled onto sweet gem lettuce leaves seasoned with a dash of tamari and lime.

Blackberries are nutrient packed and full of fiber, not to mention they taste like summer and add a knockout punch of flavor to this meal prep which pairs them with chopped spinach and quinoa for a summery salad that will leave you satisfied but not stuffed.

Kipper had hers just with butternut squash and griddled halloumi, while DH and I added salad leaves and fresh salsa too.

But if you're not that adventurous, pairing grapefruit in a salad with winter lettuce leaves and some punchy cheeses is sure to be popular.