Tear endive and
red leaf lettuce into bite sized pieces and place in large salad bowl.
Not exact matches
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped
into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original
red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb
lettuce leaves 1 avocado, sliced some thinly sliced
red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
Lime Vinaigrette 1/4 cup vegetable oil of choice 1 tablespoon fresh lime juice 1 tablespoon rice wine vinegar ⅛ - 1/4 teaspoon
red pepper flakes, or to desired heat - Salt and pepper, to taste 1 1/2 pounds green papayas, peeled, seeded and grated 1 carrot, peeled and grated 1 ripe tomato, cut
into wedges 1/4 cup mung bean sprouts 4 bib or butter
lettuce leaves, washed
I didn't have romaine
lettuce on hand, so I took a head of
red leaf lettuce, washed & dried it and tore it
into bite - sized pieces.
(I prefer 1/2 butter
lettuce and 1/2
red or green
leaf lettuce) 2 Carrots, chopped 1/3 c celery, chopped Coconut Oil cooked Buffalo Chicken, cut
into small strips.
cans of chunk light tuna in water 1/4 cup minced
red pepper 2 tsp Miracle Whip mayonaise 2 tsp dill relish 2 tsp Bigfat's 3o8 Garlic Ginger Hot Sauce Optional - 1 Tbsp diced onion Salt and pepper 4 small to medium tortillas (flour tend to work best) 4
leaves of
lettuce 8 slices of cucumber 4 slices of a cheese of your liking or preference (you can also use any shredded cheese you might like) Drain off water from tuna and add both cans
into a...
1 head
red leaf lettuce, ripped
into small pieces, washed and spun.
For salad 2 medium zucchini, cut lengthwise
into 1 / 4 - inch - thick slices 24 asparagus spears, trimmed 1 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon black pepper 1 head
red leaf lettuce, washed and torn
into pieces 1 handful fresh mint
leaves, roughly chopped 1 handful fresh cilantro, roughly chopped 2 medium carrots, peeled and grated
2 large avocados (about 12 ounces), peeled and, pitted, and diced
into 3⁄4 - inch chunks 1 1⁄2 tablespoons freshly squeezed lime juice 1⁄4 teaspoon sea salt Freshly ground black pepper 2 1⁄2 tablespoons nutritional yeast 1
red bell pepper, seeded and chopped 1 large carrot, grated (about 1⁄2 cup) 1⁄3 cup diced
red onion 1⁄2 cup minced fresh parsley 1 cup cooked black beans 8
lettuce or cabbage
leaves 4 slices sprouted - grain bread (optional) 1.
Beef Satays over Thai Salad 1.5 lbs sirloin steak, cut
into 1 - inch cubes 4 stalks lemongrass, bottom third only, peeled and minced 2 cloves garlic, minced 2 tbsp cooking oil 2 1/2 tbsp lemon juice 2 3/4 tsp sugar 1/2 tsp salt 1/4 tsp fresh - ground black pepper 2 tbsp Asian fish sauce 1 tbsp water 3/4 tsp rice - wine vinegar pinch dried
red - pepper flakes 1 small head romaine
lettuce, cut crosswise
into 1 / 2 - inch strips (about 1 quart) 2 carrots, peeled
into strips 1 cucumber, peeled, halved, seeded, and diced 1/2 cup lightly packed cilantro
leaves 1/4 cup chopped fresh mint
Romaine Boats: A few romaine hearts (Boston bibb or butter
lettuce leaves can also be used) 1 - 1 1/2 avocados, seeded, peeled and cut
into cubes 1/2 c. cherry tomatoes, cut
into halves or pieces A few microgreens Edible flowers if available quick
red onion pickles (or any pickles of choice)
Salad Ingredients: 1/2 head, large
leaf letturce (Use the entire head if your
lettuce is small) 1 large tomato, cut
into wedges (Use two if your tomato is small) 1/2 cucumber, peeled and sliced 1/2
red pepper, diced 1/4 cup mild
red onion, sliced 3 radishes, sliced (optional) Spanish olives — as many as you want Roasted
red peppers, diced and pepperoncini's, if desired
1 head
red leaf lettuce, ripped
into small pieces, washed and spun.
2 large avocados (about 12 ounces), peeled and, pitted, and diced
into 3⁄4 - inch chunks 1 1⁄2 tablespoons freshly squeezed lime juice 1⁄4 teaspoon sea salt Freshly ground black pepper 2 1⁄2 tablespoons nutritional yeast 1
red bell pepper, seeded and chopped 1 large carrot, grated (about 1⁄2 cup) 1⁄3 cup diced
red onion 1⁄2 cup minced fresh parsley 1 cup cooked black beans 8
lettuce or cabbage
leaves 4 slices sprouted - grain bread (optional) 1.
1 tbsp coconut oil 2 cups cooked grassland chicken, minced
into the size of a pea 2/3 cups mushrooms, minced
into the size of a pea 1 cup water chestnuts, mined
into the size of a pea 1/4 cup onion, finely chopped 1 clove of garlic, minced 2 tsp liquid aminos, Tamari or Bragg's pink or grey salt and pepper to taste
red pepper flakes 1 oz finely crushed raw cashews 6
leaves of boston
lettuce
Cups 2 teaspoons vegetable oil 3 garlic cloves, crushed to a paste with a little sea salt 1 (1 - inch) piece fresh ginger, peeled and finely grated, reserving any juice 1 teaspoon finely grated lemon zest (optional) 2
red chiles, seeded and finely sliced (optional) 10 ounces ground turkey or chicken (any ground meat should work actually) 1/2 cucumber, seeded and cut
into 1/2 - inch dice 3/4 cup (2 ounces) snow peas, trimmed and cut
into very thin strips 4 scallions, thinly sliced on the diagonal 8 basil
leaves Handful of fresh cilantro
leaves 4 crisp iceberg or Boston
lettuce leaves 1/4 cup (2 ounces) bean sprouts, soaked in ice water and drained just before use