Combine vinaigrette, orange zest and juice, and
mustard in large salad bowl.
Not exact matches
For the
Salad:
In a
large bowl, add the greens and about two thirds of the
mustard dressing.
For the Frisee and Shiitake
Salad with Blood Orange:
In a large bowl, whisk together the blood orange zest and juice, Dijon mustard and drizzle in olive oil, while continuing to whisk until emulsifie
In a
large bowl, whisk together the blood orange zest and juice, Dijon
mustard and drizzle
in olive oil, while continuing to whisk until emulsifie
in olive oil, while continuing to whisk until emulsified.
In a large bowl (this can be the bowl you plan to serve the salad in, whisk mustard, garlic, apricot preserves, oil, and vinegar, and season with salt and pepper
In a
large bowl (this can be the
bowl you plan to serve the
salad in, whisk mustard, garlic, apricot preserves, oil, and vinegar, and season with salt and pepper
in, whisk
mustard, garlic, apricot preserves, oil, and vinegar, and season with salt and pepper).
For the Pear and Arugula
Salad:
In a
large mixing
bowl, whisk together the Dijon
mustard, honey and white balsamic vinegar.
Prepare the
salad — put the sliced fennel
in a
large bowl,
in another small
bowl mix the olive oil, lemon juice and
mustard together, taste for seasoning.
For dinner, 3 cups of ww pasta with a mushroom tomato sauce for dinner with a
large 5 cup romaine lettuce
salad with my home - made silken tofu with Dijon
mustard and balsamic vinegar dressing, an ounce of toasted almonds and 1/2 cup of broccoli sprouts; for lunch a 16 ounce
bowl of 15 bean soup, a slice of Ezekiel bread, 8 ounces of carrots and a
large apple for lunch; and for breakfast a banana, blueberry, strawberry smoothie made with soy milk and ground flax seed along with a 2 cups of steel cut oatmeal cooked
in water with an ounce of raisins and a tablespoon of brown sugar.