Sentences with phrase «of olive salad»

Top the cheese with 2 cups of olive salad, spreading evenly over the surface.

Spread half of the olive salad on bottom of the bread and layer the cold cuts, cheese, tomato, onion, bell pepper and lettuce.

Again use 1 TB of olive salad to 4 oz of meat.

Add 2 - 3 tablespoons of the olive salad to the bottom half of each roll.

On top of the olive salad add two ounces of fresh mozzarella cheese, then 2 - 3 slices of eggplant, two ounces of provolone, 2 - 3 more slices of eggplant, and finally, another 2 tablespoons of the olive salad.

Not exact matches

Diners can also choose from a variety of sandwiches and large plates such as the Jamaican Braised Oxtail served with butter beans casserole and white rice; the Philippine Chicken Adobo served with bok choy and garlic fried rice; Red Snapper served with panzanella (Italian bread salad), green olives and guazzetto; and the Bacon Burger made with grass fed beef and served with white cheddar, lettuce, tomato, red onion and sweet pepper aioli.

Serve this on chilled salad, a mix of romaine and ice - berg, and a shower of cubed tomatoes, feta, black olives, and dust with oregano and parsley.

Serve with extra tahini on a bed of salad, I like a simple rocket (arugala) and avocado with lots of delicious lime juice and olive oil.

Lately I've been eating a lot of salad turnips from the local farm — they are great raw, with a squeeze of lemon juice, some salt, pepper and light drizzle of olive oil.

Hi I love your book, I have made a couple of recipes (Classic stir fry — delicious: and the Roasted Squash, Avocado and Rocket Salad — we don't eat Olives!

Drizzle the olive oil, apple cider and lime across the salad with a sprinkling of salt.

At the moment your roasted squash, olive (though without the olives) avocado and rocket salad, (for anyone who wants to try it page 145 of Book 1)(which we have had again tonight) is our favourite, my husband has it with slices of cooked chicken and I also add toasted sunflower and pumpkin seeds.

This salad only calls for a small number of ingredients, but it gets very good flavor - especially because it is drizzled with a light but delicious mustard Dijon vinaigrette and goes beautifully with beans and olives.

The amount of times I eat feta + cucumbers + olives in a salad is... well, a lot.

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.

Meanwhile, in a medium mixing bowl, combine the chilled tortellini with the celery, red pepper, black olives, cucumber, salad dressing and 1 tablespoon of the blue cheese crumbles.

The thick sandwich rolls easily soak up the oil and tangy flavors of the salty olive salad.

For a dressing - you can add your favorite vinaigrette, but since the chickpeas have some flavor from the spices, I usually dress this salad with olive oil and vinegar, and of course season with salt.

Their Signature Series Extra Virgin Olive Oil, the one I used in this vinaigrette recipe, is a selection of the best varieties of olives and it's the perfect oil to use in any salad dressings and marinades, and even for bread dipping.

Oh, I also added a big drizzle of a nice olive oil on top of each bowl and served with salad and garlic bread.

Lightly dressed with olive oil, fresh mint, and a dash of salt and pepper, this salad proves that sometimes less is more.

All are very tasty, but our favorite is this salad made with dino kale, Cara Cara orange, and pepitas with a light dressing of olive oil, lemon juice and honey.

Erin made this chunky Greek salad with tomato halves, slices of cucumber, whole olives and feta cheese scattered throughout.

4 to 6 big handfuls of mixed salad greens, washed and dried 2 cups farro, rinsed and drained 5 cups water (or stock) 2 teaspoons fine - grain sea salt 1 medium orange, zest and juice 1 shallot, chopped 1/3 cup Parmesan, freshly shredded 1 tablespoon white wine vinegar 1/2 cup good quality olive oil a couple big pinches of salt 1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumbled

I had some avocado in my salad last night and I think I'll use up the rest of it by toasting old pita breads with olive oil and salt, into crispy - type chips.

Appetizers Sundried Tomato Hummus from Robyn of Add a Pinch Melon & Prosicutto Balls from Paula of bell» alimento Bruschetta from Sheila of Eat2gather Jalapeno Poppers from Ali of Gim me Some Oven Grilled Naan White Pizza Bites from Jamie of Mom's Cooking Club Watermelon Feta Bites with Basil Olive Oil from Sandy of Reluctant Entertainer Pesto Caprese Fried Wontons from Julie of The Little Kitchen Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom Drinks Toasted Coconut Milkshakes from Bev of Bev Cooks Lemon Cream Soda from Angie of Eclectic Recipes Peach Sorbet Bellini and Spritzers from Shaina of Food for My Family Non Alcoholic Berry Spritzer from Lisa of Jersey Girl Cooks Virgin Peach & Raspberry Bellinis from Milisa of Miss in the Kitchen Italian Basil Sparkling Lemonade from Marly of Namely Marly Italian Sodas from Laura of Real Mom Kitchen Cafe Mocha Punch from Amy of She Wears Many Hats Salads Italian Chopped Salad in a Jar -LCB- with Creamy Caesar Dressing -RCB- from Brenda of a farmgirl's dabbles Caprese Salad with Mozzarella Crisps from Christine of Cook the Story Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks Grilled Romaine Caesar Salad from Liz of The Lemon Bowl Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel Cooks Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod Lentil and Chickpea Layered Salad from Lisa of With Style & Grace Entrees Chicken Cacciatore from Meagan of A Zesty Bite Zucchini, Bell Pepper & Edamame Stir - Fry from Cassie of Bake Your Day Potato - Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara of Cookin» Canuck «Straw & Hay» Tagliatelle in Cream Sauce from Flavia of Flavia's Flavors Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley of Mountain Mama Cooks Smashed Chickpea and Avocado Panini from Kathy of Panini Happy Desserts Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella S'mores Bruschetta from Jenny of Picky Palate Italian Cream Cake from Deborah of Taste and Tell Panna cotta from Leslie of The hungry housewife Fortune Cookies from Shari of Tickled Red Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook

I used half Italian dressing (I like Good Seasoning's Italian Dressing and Newman's Own) and half extra-virgin olive oil, as the antipasto gives the salad quite a bit of flavor.

Tabbouleh is a Middle Eastern salad typically made of fine - ground bulgur, parsley, tomatoes, green onions, mint, olive oil, and lemon juice.

I tossed some cilantro with a bit of olive oil and shoyu / soy sauce, and then pine nuts as the salad component.

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.

Made with just a handful of ingredients — olive oil, garlic, red pepper flakes, parsley, pasta and Parmesan — I serve an oversized bowl of these oil - coated noodles alongside a hearty kale salad and no one seems to mind that I may have omitted adding any meat.

And I've mixed a couple of teaspoons with olive oil and dressed some raw broccoli to soak overnight or my salad tomorrow lunch, I can't wait!

Deconstructed Hummus Salad 1 garlic clove, minced 3 tablespoons extra virgin olive oil 3 tablespoons tahini 1 - 2 tablespoon lemon juice (start with a tablespoon, add more to taste if needed) 1 tablespoon water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package of mixed greens (note: I also had about 2 cups of leftover red kale and used that as well) 2 tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)

When in North Carolina visiting Tony, I gravitate to greek salads with red potatoes, grilled onions, olives, and loads of feta cheese.

Currently, it's this chickpea salad sandwich from Olives for Dinner on Ezekiel bread with lettuce and tomato, accompanied by a side of roasted brussels sprouts.

Warm salad of roasted cauliflower and crispy chickpeas sautéed with sun - dried tomatoes and Kalamata olives, all tossed with a miso dressing.

I offer this kale salad discovered at a macrobiotic bed and breakfast brunch at the beach in south Jersey years ago: same greens preparation as Heidi's, quickly steam kale until bright green, cool and toss with whisked olive oil, salad spices, dash of mustard, good vinegar and enjoy cold.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

Drizzle the salad with the last tablespoons of olive oil, lemon juice and extra salt and pepper, if it needs it.

After much research, we created our version of the traditional Greek salad, that refreshing combination of tomatoes, cucumbers, Kalamata olives, and feta present at almost every meal.

Easter salad - tender lettuce, cucumbers, radishes, green garlic, Kalamata olives, and boiled eggs - a celebration of spring at every bite, and a great recipe to use leftover Easter eggs.

My mom used to make a big batch of raw kale salad with lemon, olive oil, garlic, and bell peppers.

Don't be stingy with the olives too — they are one of the best things in this salad.

It's a super delicious salad — a celebration of spring, that features the first greens of the season — baby tender lettuces, green garlic, spring onions, cucumbers and radishes, all dressed up in lemon juice and olive oil.

I use the green salad olives with pimentos (so PA Dutch of me) but its REALLY good!!!

I was wondering, what do you think of me substituting the olive oil and herbs (for cooking not garnish) with Italian salad dressing / marinade?

If you have both run - of - the - mill (cooking) and salad (or garnish) extra virgin olive oil, use the better (salad or garnish) oil for the end of the salad vinaigrette.

Squeeze a bit more orange juice on the salad and drizzle just a teaspoon of olive oil over all.

The flavours of sweet potato, sage and walnuts go so well with the almond feta and while I was debating what kind of dressing to put with this it dawned on me that with all those strong flavours all this salad really needed to finish it off was a simple drizzle of good quality extra virgin olive oil.

I normally either use olive oil on it's own, some sort of infused Asian themed dressing or pesto as my salad dressing.