Not exact matches
For the
salad — 1/2 cup cooked wild or brown rice — 6 - 7 big kale leaves or 300 g spinach / swiss chard, chopped — 1 avocado,
pitted and diced — 1/2 cup beans, soaked overnight, drained and cooked (you can use canned beans too)-- 2 - 3 cloves garlic, chopped — coconut or
olive oil — salt, pepper
6 skinless boneless chicken breast halves 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup) 1/2 cup finely chopped
pitted kalamata
olives 1/2 cup Italian - seasoned dry breadcrumbs Cooking spray 1 (7 ounce) jar roasted red bell peppers, drained and patted dry 1/2 cup Cabot Plain Greek Yogurt 1/4 teaspoon salt Mixed
salad greens
ingredients GRILLED CORN AND TOMATO
SALAD 4 ears sweet corn, unhusked Kosher salt 1 garlic clove, minced 1 jalapeno, seed and ribs removed, minced zest and juice of 3 limes 1/2 cup extra-virgin
olive oil 1 ripe avocado, halved,
pitted, peeled, diced 1 cup halved cherry tomatoes 6 scallions, thinly sliced 3/4 cup finely chopped fresh cilantro leaves freshly ground black pepper
We make a dinner plate summer
salad consisting of Romaine lettuce, sliced pears, spoonfuls of avocado, toasted walnuts, slivered red onion, shaved Parm cheese and
pitted green
olives.
My Greek
salad simply contains tomatoes, cucumbers, and onions, along with a few
pitted black
olives, and a crumbling of reduced fat Feta cheese.
salad: 1 1/2 pounds zucchini (3 large or 6 medium) 1 cup green
olives,
pitted and sliced 2/3 cup loosely packed fresh flat - leaf parsley leaves, chopped 1/2 cup loosely packed fresh mint leaves, chopped zest of 1 - 2 lemons
For the
salad — 250 g new potatoes, cut the larger ones in half or smaller — 100 g French beans, cut into roughly 2 - 3 cm lengths — 2 organic eggs — 1 medium head of a lettuce (I used Salanova), lettuce leaves washed and separated — small handful of black
olives,
pitted — salt, freshly ground black pepper
These four - packs of delicious,
pitted, moist
olives are perfect for snacks, lunch bags, or handy
salad and sandwich toppings.
Apricot, Kale, and Quinoa
Salad Ingredients 1 cup quinoa 1.5 cups water 2 small or 1 large clove of garlic, minced 1 tablespoon course - grain Dijon mustard 1 tablespoon apricot preserves 2 tablespoons
olive oil 2 tablespoons balsamic vinegar 4 cups finely chopped, washed kale 4 - 6
pitted and sliced fresh apricots 1/4 red onion, coarsely chopped 1/3 cup roughly chopped or whole almonds, toasted Salt and Pepper to taste
For the
salad: * 3 blood oranges (can substitute regular oranges) * 1/2 cup chopped
pitted dates, preferably Deglet Noor * 1 tablespoon sherry vinegar or freshly squeezed lemon juice * 3/4 teaspoon fine sea salt * 1/2 teaspoon freshly ground black pepper * 1/4 cup extra virgin
olive oil * 1/4 cup plus 2 tablespoons finely chopped fresh flat - leaf parsley * 2/3 cup pomegranate seeds (from 1 medium pomegranate) * 1/4 cup lightly toasted chopped pistachios for garnish
Or you could try this
salad recipe recommended by chef Steven Redzikowski of Acorn in Denver, Colo.: Arrange wedges of a peach and an heirloom tomato on a plate, garnish with 4 mini mozzarella balls, 6 pieces of torn basil, and 2
pitted and crushed green
olives, then sprinkle with salt and fresh cracked pepper and drizzle with 1/2 tbsp
olive oil.
2 heads of romaine
salad, sliced thinly 1 English cucumber, peeled, halved then sliced 2 ripe tomatoes, sliced into wedges 1/2 cup of
pitted Kalamata
olives 1/2 red onion, sliced thinly 3 peaches, sliced 1 cup of sheep or goat's milk feta cheese
Here I have lined up various vegetables, hard boiled egg, potatoes I picked out of a potato
salad I had in the fridge, creamy avocado, salty black
olives, sweet
pitted dates, and a crumble of nice blue cheese.
Apricot, Kale, and Quinoa
Salad Ingredients 1 cup quinoa 1.5 cups water 2 small or 1 large clove of garlic, minced 1 tablespoon course - grain Dijon mustard 1 tablespoon apricot preserves 2 tablespoons
olive oil 2 tablespoons balsamic vinegar 4 cups finely chopped, washed kale 4 - 6
pitted and sliced fresh apricots 1/4 red onion, coarsely chopped 1/3 cup roughly chopped or whole almonds, toasted Salt and Pepper to taste
If desired, use 1 cup
pitted olives in the
salad instead of 1/2 cup as a garnish.