Sentences with phrase «making salads like»

Farro is one of our favorite grains, and we love making salads like this, too... with lots of «goodies» in them, as we say.

I love making salads like this with leftover salmon.

I've been making salads like this one quite a lot these past few hot months, they can serve as a great fridge clean - out aid, and are just really delicious.

My roommate in college had a sprializer and I used to make salads like this all of the time... I miss those!

This really makes me want to make a salad like this.

Am so loving the affordability of limes in Australia too that makes salads like this possible hehe.

I make salads like this all the time.

Or choose from one of our signature salads that will rock your world (if you're into salads, that is) We'll make any salad you like before your very eyes while your perfect pizza is rolling through the oven, calling your name.

Not exact matches

Many of the company's sales, like the new Kale Caesar salad, are made completely without those artificial additives.

If I have time, I'll make a big salad, some roasted veg, maybe some eggs, some avocado, things like that.

I like to make soup, steamed vegetables and a salad, sometimes with sprouted lentils or other kind of bean.

Several years ago I fall in love with Thailand and especially with the always fresh greeny Som Tam — papaya salad, still my all time favorite, gladly I learned how to make it, so even I prepare it during cold winter days here it feels a bit like holiday.

I make salads with Quorn (vegetarian chicken - like product) cutlets, Napa Cabbage, and other veggies.

The advantage of making Mexican street corn in salad form is that it's easier to bring to a potluck barbecue, and you won't get corn stuck in your teeth and all over your face (one reason my kids don't like corn on the cob).

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.

Italian salad dressing is one of the most versatile dressings made up of 3/4 part oil and 1/4 part vinegar, and then seasoned to your liking with Italian herbs.

The bites themselves are easy to make and a yummy little appetizer, salad topper, or serve them up taco style like I did.

Case in point: I always use ground turkey when I'm making Mexican dishes like taco salad or taquitos, and I usually have at least a cup of meat leftover.

Weekday Supper Menu for the week of December 30 — January 3 Monday Gluten free Cranberry Walnut Salad from No One Likes Crumbley Cookies This is a quick but delicious salad that's easy to make in large quantities and is sure to please even the grumpiest of veggie eaters with cranberries, walnuts, andSalad from No One Likes Crumbley Cookies This is a quick but delicious salad that's easy to make in large quantities and is sure to please even the grumpiest of veggie eaters with cranberries, walnuts, andsalad that's easy to make in large quantities and is sure to please even the grumpiest of veggie eaters with cranberries, walnuts, and a...

Around here we like eating our blackberries straight out of hand, but also enjoy them on salad, made into a syrup or jam, in breakfast cookies and in quick breads and muffins and in Lemon Berry Donut Holes.

I mean there's nothing like a hearty, healthy salad to kick start the work week and the best part is this recipe can easily be made in just 30 minutes!

Made with non-GMO, expeller - pressed canola oil, plus pea protein and other clean ingredients, It's available in tantalizing flavors like Original, Chipotle, Garlic and Sriracha, which will make your grandma's famous potato salad taste like it was hijacked by your supercool uncle.

Marinated salads like this always improve with time, so feel free to make this ahead of time.

Maybe you would like it better as a fresh cucumber salad — make the dressing, let that sit for an hour or two to allow the flavors to meld, then top some sliced cucumbers with it.

Seems like I've made plenty of salads before with chickpeas and lemon juice that haven't turned grey - so I am stumped!

However, our aim wasn't to make it taste like tuna, rather we were making something that would take the place of tuna salad in people's lives.

This Mediterranean quinoa salad combines veggies like juicy tomatoes, crunchy cucumbers with a flavorful dressing, to make the perfect summertime meal!

I like to make a big portion of the dressing and keep it in the refrigerator to enjoy over a few days, since I clearly never get tired of eating this salad!

No, these potatoes don't make themselves, and they do take a bit of pre-planning (I baked the potatoes before mixing with other ingredients (which means I had to remember that everyone's going to want to eat before they want to eat) and, since I wanted these to be weight - loss - friendly, I used this Creamy Italian Dressing (which takes about 5 minutes longer than opening a bottle of store - bought (but really didn't take any extra time because I had some on hand in my frig (which, thankfully, is the norm — we almost always have some in our frig because we eat it on nearly everything (salad, broccoli, rice, cabbage, bread, potatoes, and more) and it gets used in lots of recipes (like Garbanzo Pesto Salad and Chickpea Salad Sandwich)-RRB--RRB--RRB--salad, broccoli, rice, cabbage, bread, potatoes, and more) and it gets used in lots of recipes (like Garbanzo Pesto Salad and Chickpea Salad Sandwich)-RRB--RRB--RRB--Salad and Chickpea Salad Sandwich)-RRB--RRB--RRB--Salad Sandwich)-RRB--RRB--RRB--RRB-.

I really, really like the sound of this salad since it's made will all my super faves.

I refrigerate them and have them on hand to make salads or eat right out of the fridge like fruit.

I like to make a big batch of this for large groups of people, but if you wanted to make this for yourself for the week, I would suggest adding the dressing right before eating this so that the salad stays fresh and crisp.

«Kale salads are great with a dressing that relies on cured fish, like anchovies or the salted oysters I make, which I call «oy - chovies,»» says chef Spike Gjerde.

Hi there... Saw the salad online... Made the salad... Was amazing... I personally do not like cumin... So I adapted the dressing slightly by taking out the cumin and adding just a couple of hints of Chipotle and Ancho pepper to it... The smokiness landed a beautiful flavour to the overall taste of the salad!

I like it thin when I top it with salads and thicker when I make it more pizza - like with cheese, meat and heartier toppings.

My father took a bite of one in the 70's and thought it was a horrible way to use pasta (cold) and thus I never grew up even knowing what a pasta salad was since my mother only made what he liked.

Lentils are a go - to for me... I love simple curried lentil soup (veg broth, diced onion, mushroom, curry powder, cumin, garlic, and lentils + any add - ins you like... squash or potatoes help add bulk to it, I like adding spinach or kale, tomatoes add a nice acidity...) or an even simpler cold lentil salad made with red onion, diced tomatoes, lentils, chickpeas, and lemon juice / vinegar / EVOO.

Made with Caesar salad dressing making it taste like Chicken Caesar salad.

i am making pomegranate - braised duck legs for dinner tomorrow, and this salad looks like the perfect thing to pair it with!

It's not the first time I'm making a Mexican chopped salad but it's the first time I like it so much I would eat it every day for lunch!

If it sounds like a great salad to make for your family, keep reading and find out how to make this vegan Mexican chopped salad with avocado dressing.

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

Shaving the Brussels sprouts makes this salad almost like a slaw, but the sprouts stay fresh and crunchy.

I love to make green salads: it's always like a game for me, which vegetables to combine for next time.

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.

They serve giant salads made with kale, cabbage and other healthy ingredients... I made this one day when we ate there, the salad in the brightly colored bowl made Charlotte feel like she was eating right off the menu.

But I've always made egg salad, tuna salad, etc. with Miracle Whip (or the generic) and I like it.

For quick and easy lunches, we make a sandwich or a wrap about it it (just like this), but you can also use it to top a salad, a veggie bowl, a baked potato, or just plain all by itself!

This is exactly how I make a vinaigrette (though I use a higher ratio of acid to oil, because I like mine tangy), and now I'm jonesing for that salad.

If you can't cook, it's easy to make a clean meal at any salad bar: Focus on whole veggies, lean proteins, and a dressing like olive oil and lemon.