Sentences with phrase «on lettuce greens»
This recipe is avocados stuffed with tuna meat on lettuce greens.
http://www.womenshealthandfitness.com.au/ Not exact matches
Because I set that precedent early on with my friends and family, no one ever expects me to eat broccoli, green beans or lettuce.
Arrange romaine lettuce, chickpeas, yellow squash ribbons, tomatoes, cucumber and bell pepper slices, olives, asparagus, green beans, and grilled zucchini on a large platter.
Enjoy them for dinner with any fixings of choice, on burger buns, inside lettuce wraps, or even alongside a green salad.
I served this Buffalo Chicken Burger on a bun with lettuce, tomato, avocado, red onion and ranch dressing for my kids, and made a Buffalo Chicken Burger Salad for myself, which was simply a Buffalo Chicken Burger patty on top of a simple green salad with tomatoes, avocado, and red onion.
Toss mixture and then add in salad greens or serve on a bed of lettuce.
You can even double it, scoop out the flesh of leftover servings and serve them over salad greens, under eggs, in lettuce wraps... the list goes on and on.
Some variations: This salad can be served on a bed of baby greens or in a Boston lettuce cup.
We used what we had on had which was green leaf lettuce, kale, carrots, broccoli, and ranch dressing.
Roast Chicken with lemon roasted baby Yukon Gold potatoes served on butter lettuce with green peas and a pink peppercorn beurre blanc was on the menu for dinner last night.
Though the smørrebrød pictured here appear simple — merely buttered bread topped with vivid green lettuce, a pile of shrimp, creme fraiche, cucumber, and lemon — the results are satisfying in a way that an ordinary sandwich, hastily thrown together and squished flat for transport to be eaten at work or on the go, isn't.
Using up cooking greens is never an issue for me (using up five giant bags of lettuce that I got this week is daunting, on the other hand).
People will often justify their disdain of Iceberg lettuce on nutritional claims, but in reality, leafy green salads in general doesn't carry that many nutrients.
This hidden away natural habitat on the backside of our property has oak, cedar and Douglas fir trees, wild edible greens (including Miners Lettuce as featured in the recipe below), wild strawberries, Indian plums, wild flowers, and is a popular haven for the local wildlife including elk, deer, coyote, bobcat, and a wide variety of birds.
Furthermore, pile plenty of lettuce, steamed leafy greens and non-starchy veggies on your plate as well.
Used it on a salad of butter lettuce, chopped green apple, toasted pecans and a little crumbled blue cheese.
To assemble the salad, place in a large bowl 2 to 3 cups of lettuce / greens per individual serving (amount depending on whether it's a side or an entree).
Serving suggestions: These baked tofu slices are so tasty, you can just serve them as they are to provide more protein to the dinner plate; or you can use them to make sandwiches on toast or rolls, with vegan mayonnaise, mustard, and sprouts or dark green lettuce.
Arrange lettuce, avocado, radishes, green beans on two large plates.
All organic greens that we'd ordered from a local farm — including lettuce, broccoli sprouts, shredded carrots, diced tomatoes, and also threw in two hard - boiled eggs forprotein and some chia seeds for fun (I like my salads with as many ingredients as I have on hand).
Someday when my toddler becomes capable of not gagging on raw greens / herbs / lettuces, I'm sure she will too.
On a large platter, arrange the lettuce, sliced eggs, green beans, potatoes, halved tomatoes, and olives.
Enjoy this salad as you would any tuna salad: on crackers; in a sandwich with toasted bread and some curly lettuce; stuffed inside a firm, ripe tomato as we do «down South;» as a lighter canape on cucumber slices; or as the ultimate indulgence: on fried green tomato slices as in the photo!
Lunch (349 calories) Taco Salad • 2 cups greens, such as romaine lettuce • 1/2 cup leftover black beans from dinner on Day 9 • 1 cup leftover veggies from dinner on Day 9 • 1/4 avocado, diced • 2 Tbsp.
Related on Organic Authority Meatless Monday Roundup: 4 Spinach Recipes For the Love of Lettuce: Eating Leafy Greens Keeps Your Mind Sharp 5 Cold - Happy Foods to Grow This Fall
Sprinkle green onion on top of the lettuce.
These eggplant burgers were not only delicious served as above (on a homemade gluten - free english muffin, sliced tomato, and lettuce), but also tasted great the next served over a bed of mixed greens and drizzled with a creamy cashew dressing.
Tonight, we are having bacon cheeseburgers with homemade paleo mayo served on green lettuce leaves.
I will fill in the gaps with lots of greens, baby lettuces that I'm growing on my deck, roasted beets, fresh pineapple salsa, roasted green beans, peppers, cherry tomatoes, zucchini noodles and Brussel's sprouts.
Cracked lobster tossed with chopped celery, green onion, fresh lemon juice and mayo, topped with applewood smoked bacon, butter lettuce and Roma tomatoes, on a butter - toasted brioche roll
On a large serving platter or large shallow serving bowl, arrange the lettuce or greens.
Serve sliders on toasted buns with blue cheese dressing, slices of cheddar cheese, lettuce, and sliced green onions.
Extinguish those flames with a giant wedge of cool iceberg lettuce (topped with smoked bacon and blue cheese) or the fried green tomatoes, neatly shingled on a plate and covered in more bacon, arugula and barbecue - spiced aioli.
It goes well with Asian - style rice or noodle dishes (hot or cold), and can also be served on a bed of greens, in lettuce cups, or stuffed into raw bell peppers for a nice touch.
Serve on its own, or over a bed of greens, in cup - shaped leaves of lettuce or radicchio, or in bell pepper halves as suggested.
Spoon into serving bowl on platter line with lettuce, red pepper strips, edamame, shaved almonds, cilantro, green onion and carrots.
* 1 bunch Romaine lettuce * 1 handful of dark greens (I used frissee because it's what I had on hand; you could also use kale, collards, etc.) * 1 1/2 whole Meyer lemons * 1 - 2 green apples * 1 small hunk of peeled fresh ginger - optional
We love serving this Vegan Deviled Ham Spread on sandwiches, spreading a nice, thick layer over the bottom slice of bread, topping that with some lettuce and other goodies, like sliced green onions and tomatoes.
It's absolutely perfect served on a bright green bed of lettuce.
This protein - packed, uber - simple recipe is ideal for taking to work for a lunch on a bed of greens, in a butter lettuce cup, or just eaten with crackers.
To go with the smokey, salty, sweet marinated tofu and the sriracha mayo I made a take on the traditional bánh mì pickle and loaded the baguette up with all the yummy green things; lettuce, cucumber, coriander and of course spring onion.
Place piece of lettuce or green in center of paper and scoop 1 tablespoon of quinoa on top.
Use the vinaigrette on any mixed green salad; it's especially good with butter lettuce, orange segments and sliced red onion.
Visitors can also grab a meaty burger to go along with their brew at local eateries including 1909, with their famous 1909 Burger or Bison Burger made with a free - range patty, smoked applewood bacon, horseradish havarti, red onion, tomato, wild baby arugula, and garlic aioli; Cork Fire Kitchen's Chef's Grilled Burger with tomato, lettuce, pickles, onions, mayonnaise, choice of aged cheddar, swiss, or pepper jack cheese; Creekside Grille at Wilson Creek Winery serving the Creekside Burger made with natural ground chuck, lettuce, onion, cabernet vinegar pickles, fiscalini white cheddar, and house thousand island on a brioche bun; Crush & Brew, offering three varieties of sliders and full - size burgers (paired with must - indulge French fries) including the Crush Burger with red onion marmalade, brie, and Canadian bacon; E.A.T. Marketplace, serving burgers on Fridays including the EAT Burger made with grass - fed California beef, organic farm greens, fontina cheese, organic salad greens, and house pesto aioli; and the Tilted Kilt Pub & Eatery, serving up The Double D Burger, made with two deep - fried patties, applewood smoked bacon, cheddar cheese, Lilt Burner mayo, lettuce, and tomato.
It was also the dish of baby lettuces served on crushed avocado, the fregola in a pickled pea broth, the green pea curry with black - lime cod and pickled strawberry, and the clear melon gazpacho.
The best greens for edible cups are sturdy head lettuces with thick ribs on each leaf.
1 head of Romain lettuce (or other green leafy vegetables)-- chopped finely 1 large apple, such as Fuji or Gala — cored and shredded on the large - holed side of a box grater 1 - 2 carrots — peeled and finely shredded 1 - 2 small cucumbers — peeled, optionally seeded and finely chopped 1 - 2 tomatoes — finely chopped 1 pear — cored, finely chopped 2 ripe kiwi — peeled and chopped handful of strawberries — finely chopped handful of radishes — finely chopped 1 ripe mango — peeled, pitted and finely chopped
Cold, warm, soggy, over-mayoed, under - mayoed, with leftover Easter eggs, eggs that have been sitting in the fridge for six months, fresh eggs, overboiled eggs (but NEVER underdone eggs), mustard, celery or celery seed, mayo, cheese or no cheese, tunafish added, crispy iceberg lettuce with no nutritional value whatsoever, bacon crumbles or sliced green olives, scallions, chives... Egg salad is just a high - protein base for hundreds of combinations, and it wears well on day - old Wonderbread, or Portugese rolls or French loves with the middles hollowed out to make room for all of the veggies you add.
Its solid leaves make for excellent wraps, more sturdy than most lettuces and is rather mild on the green scale.
Eat it as is, over greens, as a lettuce wrap with some hummus or tahini dressing, or on top of avocado or labneh toast!