Sentences with phrase «other flavors in the salad»

The Spinach and Feta Chicken Sausage brings out all of the other flavors in the salad, It just can't get any better than this Al Fresco Chicken Sausage!

Persimmons are sweet, firm but soft (similar in texture to an apple) and pair beautifully with the other flavors in this salad.

Not exact matches

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.

With the whole leaf still in the mix, it's use is limited to primarily salad dressings and other foods with flavors that either compliment or mask the «green» taste so I'm not inclined to over-do it with whole stevia.

Since the «other flavors» in this salad are my favorite Greek salad ingredients, deepening those flavors is a really good thing, because those flavors are the best.

The flavors in this roasted beet grapefruit salad compliment each other in a way that is off the charts.

After you use this no - longer - top - secret kale trick, whip up some baked buffalo tofu, add a few other mix - ins and drizzle the whole thing with creamy vegan ranch dressing, well... you've got yourself a kale salad full of irresistible flavors, but with the health factor to back it up.

Love this idea, but, alas I'm celiac, so no more couscous for me... I have, however, been substituting quinoa for couscous and find it very similar in all the qualities that matter: texture, mild taste that lets other flavors pop... this recipe goes into my cool summer salads / warm winter side dishes file!

It's chewy and slightly sweet and has a big, nutty flavor, and it can be used in salads, soups, riffs on risotto, and about a million other things

I always always order a Greek salad if it's an option, and I love using those flavors in other dishes.

I used the extra virgin olive oil in this recipe, but the lemon olive oil from Pomora would be perfect here also — it would give the whole salad a whole other level of lemony flavor goodness.

The only other reason I have canola is for salad dressing because it's so mild in flavor.

I'm baking them in the oven instead of frying them, and I'm keeping them pretty simple flavor-wise so that they don't compete with the other flavors going on in the salad.

Homemade cheeses, yogurt, buttermilk, and other organic dairy products Fresh - baked flatbreads and snacks commonly served in Indian homes Wholesome legume and rice dishes, packed full of seasonal vegetables for hearty meals year - round Fragrant spice blends to accent all kinds of sweet and savory dishes Salads, sprouts, chutneys, and sauces to flavor any meal Sweet desserts, confections, and refreshing drinks to satisfy any palate

• Prepare whole soybeans the same way you would other beans: Cooked into soups or chili, added to Mexican dishes, or tossed cold in salads, they bring new flavor to your favorite dishes.

Onion bulbs in particular are highly regarded by both chefs and traditional regional cooks alike as a flavor enhancer for salads, sandwiches, stews, and many other types of preparations.

With the whole leaf still in the mix, it's use is limited to primarily salad dressings and other foods with flavors that either compliment or mask the «green» taste so I'm not inclined to over-do it with whole stevia.

Beets (called beetroot in English - speaking cultures outside the U.S.) have a deep earthy flavor that enhances salads and other dishes.

Smoothies and juicing are other very suitable examples of what I consider reset foods, but there is something about salads that is just so satisfying — maybe it's the crunch, the vibrant colors, the nourishing greens or all the different flavors cohesively mixed together in one single dish.

Chopped sardines are perfect for topping salads or adding extra flavor to pasta and vegetable dishes in the place of other flavorful, high - cholesterol proteins, like bacon.

Used in kimchi, as a palate cleanser, and as an accompaniment to sashimi, it's also great in light salads where its flavor isn't overwhelmed by other ingredients.

Feel free to throw some other veggies in there, such as carrots, to make up about 20 % of your salad, as well as slices of ginger for flavor.

I hate tomatoes on sandwiches, salads, burgers, anything that isn't Italian and meant to be in a food and masked by other flavors.