Sentences with phrase «little of the vinaigrette»

Drizzle each salad with a little of the vinaigrette and serve immediately.

Not exact matches

We've taken a similar approach with this melange of roasted root vegetables, by tossing them in a strongly acidic vinaigrette of cider vinegar, olive oil, and a little brown sugar, before roasting them.

I love to mix it with a little mayo and spread it on sandwiches and wraps, to make a vinaigrette and of course with pasta.

Over it all, I drizzled a little basil lime vinaigrette inspired by the risotto stuffed peppers recipe which added a little more color and burst of fresh basil to the plate.

To give this Southwestern Cobb a little kick I made a homemade cilantro lime vinaigrette which has a hint of spice from fresh jalapenos.

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

The frying of the capers seemed like an extra step, dirtying another dish so I just added them straight to the vinaigrette, a little bit of a timesaver for a weeknight dinner.

The avocado sort of marries slightly with the vinaigrette, making it lush and and a little creamy.You can use any veggies you have on hand.

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

My absolute favorite summer salad is spinach with strawberries, raspberries, a little bit of chopped onion and topped with homemade strawberry vinaigrette.

I use about 1/2 to 1 tablespoon of Pompeian Extra Virgin Olive Oil and a little salt or a favorite olive oil based vinaigrette, like Meyer Lemon Vinaigrette and rub the oil into vinaigrette, like Meyer Lemon Vinaigrette and rub the oil into Vinaigrette and rub the oil into the leaves.

The asparagus still has just a little bit of a bite with it and goes perfectly with the pasta and prosciutto with that little bit of tang from the vinaigrette to bring everything together.

Fill with diced veggies of choice, either sautéed with a little olive oil, salt and pepper, or cold and tossed with a light, citrusy vinaigrette.

Speaking of potluck friendly, here's a roasted cauliflower with sherry vinaigrette and fried capers that serves really well at room temp or a little warm.

It will wilt a little more and pickle a bit because of the acidic vinaigrette.

Since produce is currently a little slim at the greenmarket, this grain salad is full of roasted carrots, herbs, crispy chickpeas, crunchy cucumbers, and finished with a dijon sherry vinaigrette.

I tried subbing white wine vinegar for the Champagne vinegar, but the vinaigrette lost a little of its brightness.

Salads in rotation will include a Kale Salad with pumpkin seeds, currants, pecorino cheese and lemon vinaigrette; a «Sushi» Salad with brown rice, radish, cucumber, toasted seaweed, avocado and ginger - miso dressing; and Becker's signature Little Beet Salad, a blend of cooked and shaved raw beets with arugula and goat cheese in a sherry - shallot vinaigrette.

The vinaigrette was bright and slightly sweet with the addition of apple juice, though you can always add a little honey if you like it sweeter.

You can puree on the highest setting but I like a little texture in this type of vinaigrette.

The result is a sweet but savory chicken salad with a little tang from the vinaigrette, the freshness of the bell peppers and crunchiness from the toasted walnuts.

The secret that she never knew, she said, is that a basic balsamic vinaigrette can benefit immensely from just a little bit of prepared mustard.

A lemon vinaigrette: lemon, olive oil, a little bit of smashed garlic and some dry herbs, tossed over the grain.

Not only does this recipe for mustard vinaigrette eliminate waste by using the last little bits of mustard, it also minimizes the number of dishes you need to do.

To chime in on the salad for breakfast thing - I regularly have mixed greens with added radicchio, a little bit of chopped ham, a french mustard vinaigrette (just salt, pepper, olive oil, white wine vinegar and trader joe's dijon mustard) topped with two fried eggs for breakfast.

I topped mine off with a little bit of goat cheese, honey roasted pecans and balsamic vinaigrette.

Meal service started with a little amuse bouche of smoked salmon with cream cheese, dill and shaved fennel in vinaigrette.