Ingredients: Green onions, brown sugar, fresh ginger, low - sodium soy sauce, dark sesame oil, black pepper, garlic, ground sirloin, whole - wheat buns,
red lettuce leaves, radishes
In the meantime, prepare
red lettuce leaves.
We had it on
red lettuce leaves with pico de gallo and and guac and I was in heaven.
I combined
red lettuce leaves, (just because I liked the contrast in colour I knew they'd provide,) raw zucchini ribbons, sliced radishes, lightly blanched tender asparagus and small chunks of hot - smoked sockeye salmon.
Not exact matches
Tear endive and
red leaf lettuce into bite sized pieces and place in large salad bowl.
Personally, I love the bitter, peppery flavor and texture of
red cabbage but if that's too much crunch for you, consider substituting traditional
lettuce leaves or green cabbage
leaves.
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:
On four slices of bread layer
red leaf lettuce, chicken salad and tomato.
We combined crisp peppers,
red onion, cilantro and beautiful
red leaf lettuce for the perfect display of color for any plate.
This Cara Cara Orange Salad with
red leaf lettuce showcases the particularly sweet taste of this unassuming fruit.
You can use curly green
leaf, or
red leaf lettuce, or a combination of the two, but don't substitute Romaine, or Iceberg
lettuce.
In the salad, delicate
red leaf lettuce is the perfect platform for the contrasting flavors and textures of the peeled slices of Cara Cara,
red onion, golden raisins, and toasted pine nuts.
I like a
red leaf lettuce, spinach or the ultra sturdy kale.
8 ounces fresh button mushrooms 1 tablespoon canola oil 8 ounces lean ground beef 1/2 teaspoon dried thyme
leaves 1/2 teaspoon dried oregano
leaves 1/2 teaspoon ground mustard 1/4 teaspoon dried minced garlic 1/4 teaspoon dried minced onion 1/2 teaspoon each salt and pepper 1 ball prepared pizza dough 1/3 cup tomato sauce 1/3 cup barbecue sauce 12 ounces Cabot Vermont Sharp Cheddar, shredded (about 2 1/2 cups) 1 plum tomato, seeded and diced 1/2 small
red onion, very thinly sliced 1/2 cup shredded
lettuce 1/4 cup light mayonnaise 2 tablespoon yellow mustard
For garnishes you'll need a large
leaf of Romaine
lettuce, diced grape tomatoes, sliced black olives, diced green bell pepper, diced
red onion, and shredded cheddar cheese.
Satay chicken strips, carrots, bean sprouts, coconut curry noodles and
lettuce leaves with three delicious spicy Thai sauces — peanut, sweet
red chili and tamarind - cashew.»
1 Tbsp chili - garlic sauce 1 tsp toasted sesame oil 3 Tbsp low - sodium soy sauce 1/4 c hoisin sauce 2 Tbsp rice vinegar 2 Tbsp sherry wine 8 oz extra-firm tofu, patted dry of any water and minced 2 tsp canola oil 2 Tbsp fresh minced ginger, peeled 1/3 c onion, minced 1/2 c water chestnuts, minced 1 large head Bibb
lettuce, inner
leaves only and separated 1
red bell pepper, minced 2 scallions, thinly sliced
1/3 c med bulgur 1/3 lb ground lamb 1/3 lb ground 95 % lean beef 1/2 med onion, grated 4 cloves garlic, minced 1/4 c finely chopped mint 1 1/2 tsp
red curry paste 3/4 tsp ground cumin 1/2 tsp ground allspice 1/4 tsp ground coriander 1/2 med cucumber, grated and spun dry in salad spinner (about 1/2 cup) 1/3 c low fat plain greek style yogurt 1/4 tsp freshly ground black pepper 12 lg
lettuce leaves 1 med tomato, chopped (about 1/2 cup)
I garnished the vegetable terrine with shredded
red oak
leaf lettuce, diced avocado and crumbled queso fresco (Thank you, Queso Del Valle!).
Kidney bean mix 1 tbsp coconut oil 1 1/2
red onions, diced 2 cloves garlic, crushed 1 can kidney beans, drained 3 tbsp tomato paste 1 tsp cumin 1/2 tsp sea salt 1/4 tsp chilli powder Veggie toppings 1
red capsicum, diced 1 yellow capsicum, diced 2 tomatoes, diced 1/2
red onion, diced 1 green chilli, sliced 1 c vegan cheese (1/2 c cashew cheese + 1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks finely chopped,
leaves roughly chopped Lime quarters Sliced iceberg
lettuce
1 pack of Sainsbury's Sweet & Smoky BBQ pulled Jackfruit 1 cup of cooked brown rice 2 cups of greens of your choice (i have used rocket but
lettuce or mix
leaves are great as well) 1 cup of cooked sweet corn 1 cup of cherry tomatoes 1/2
red onion finely chopped 1 avocado 1 1/2 lime a generous handful of chopped coriander a sprinkle of chilli flakes (optional)
You can try romaine,
red leaf, collard greens or butter
lettuce for salads.
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
Variation For a more elegant presentation, serve on a bed of
lettuce leaves and garnish with thinly sliced
red onion or radish and a light sprinkle of toasted sesame seeds.
1 cup
red grapes 2 teaspoons chia seeds, soaked for about 10 minutes 2 bananas 1 head romaine
lettuce or other green
leaves 1 tablespoon sesame seeds 4 to 5 ounces of filtered water
CHRISTMAS SALAD RECIPE If you can't find the more exotic
red lettuces —
red endive,
red leaf lettuce,
red mustard... Continue reading «TIP OF THE DAY: Christmas Salad» →
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.
Ingredients - 2 tablespoons of cooking oil - 1 small onion, chopped - 1
red bell pepper, chopped - 3 cloves of garlic, minced - 1 teaspoon of grated fresh ginger - 2 lemongrass stalks, thinly sliced (white parts only)- 1 pound boneless skinless chicken breast, diced small - 1 teaspoon honey - 2 teaspoons of soy sauce - 2 tablespoons hoisin sauce - 1/2 teaspoon rice vinegar - 1 head of
lettuce leaves, something easy for wrapping.
1 head raw cauliflower 4 tbsp cold - pressed olive oil 1/4 tsp ground cumin 1/4 tsp ground cinnamon 1/4 tsp ground ginger 1 pinch ground cayenne or more to taste 1 cup / 240 ml uncooked beluga lentils (or green lentils) 1 large handful (about 4 oz) raw almonds 10 fresh or dried dates, pitted 1 small
red onion 4 cups / 100 g loosely packed mache
lettuce, rucola (rocket) or spinach
leaves sprouts, for garnish
5 large
lettuce leaves 4 raw beetroots 2 raw carrots 1/2 cucumber 1/2
red onion 3 avocados 5 cherry tomatoes 1 handful of cilantro (coriander) or flat -
leaf parsley 2 tbsp olive oil 2 limes, juice (start with the juice from 1 lime and adjust to your taste) sea salt & black pepper
(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.
1 pound organic ground turkey or chicken breast 1/2 pound organic ground pork 1 organic egg beaten 1/4
red onion diced 1/2 -1 tsp minced garlic 1 - 2 tsp Boquet Garni — savory, rosemary, thyme, oregano, basil, dill weed, marjoram, sage, and tarragon 1 tsp paprika 1 tsp Course Sea Salt 1/2 tsp Cracked black pepper Haas Avocado slices Tomato slices or salsa Romaine
lettuce leaves Cooked Uncured Organic Bacon Slices Organic virgin coconut oil OVCO
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...
I always sub out the suggested greens for
red leaf lettuce (more appealing to this crowd) and instead of pureeing and straining the apples, I run the apples through a slow masticating juicer.
For the salad: 1/2 cup uncooked quinoa 4 - 5 cups shredded
red leaf or romaine
lettuce 1 mango, finely chopped 1 cup finely chopped pineapple (about 1/4 large pineapple) 1 cup finely chopped jicama 1 avocado, finely chopped 1/2 cup roasted unsalted macadamia nuts, roughly chopped 1/2 cup flaked coconut, toasted 2 - 3 green onions, sliced
4 hard - boiled eggs, chopped (here is how to make them) 1 stalk of celery, finely chopped 1/4 cup finely diced
red pepper 1 tablespoon fresh dill 2 tablespoons fresh chives 1/4 teaspoon paprika 1 tablespoon grainy mustard 1/4 cup mayonnaise Arugula or
lettuce leaves 4 slices of bread
1/2 bunch of
red leaf lettuce chopped bite size and a generous handful of arugula mixed together or combination of salad greens of your choice
1 head
red leaf lettuce, ripped into small pieces, washed and spun.
For the other ingredients you'll want to build your salad around what's in season, and being that its spring here I used a mixture of
red leaf lettuce and a little arugula for spiciness, crispy radishes, fresh peas and fava beans, I added in some raw zucchini ribbons because I love the look and taste it gives to a salad, plus crunchy toasted hazelnuts.
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
Just lay out some Boston
lettuce leaves and layer on lots of shredded veggies (I used carrot, zucchini and
red pepper).
Cellophane Noodle Salad ---------------- 8 dried shiitake mushrooms 1 lemongrass stalk 1 green jalapeno chili 1/4 lb ground pork 1/2 tsp salt 1/8 tsp freshly ground white pepper 3 oz cellophane noodles, soaked in warm water for 30 minutes 3 tbsp fresh lime juice 2 tbsp fish sauce 1 tsp sugar 1 tbsp water 3 tbsp canola oil 1 cup peeled, seeded and julienned cucumber 1/2 cup seeded and julienned
red bell pepper 3 shallots, thinly sliced 8
red -
leaf lettuce leaves 2 tbsp minced unsalted peanuts, toasted 1 tbsp shredded fresh mint 1 tbsp shredded fresh cilantro
1 1/2 pounds ground chuck 1 tablespoon Worcestershire sauce 1 1/2 teaspoons granulated onion 1 1/2 teaspoons granulated garlic 1 teaspoon freshly ground black pepper 4 Miami onion rolls or Sesame seed rolls, split For the toppings: 8 strips hickory - smoked bacon 2 ripe avocados, sliced 1 teaspoon lemon juice Coarse kosher salt Freshly ground black pepper 1 large tomato, sliced 8 thin slices
red onion Bread and Butter or dill pickle slices 1 cup crumbled Bleu cheese 1 cup shredded cheddar cheese 8
leaves iceberg, romaine or
red leaf lettuce, cut to fit the rolls
Add chopped
lettuce +
red cabbage, shredded green cabbage + grated carrot, Broccoli and Cilantro
leaves.
* 8 Yukon gold potatoes * 3 Tablespoons olive oil, divided * salt and pepper * 1 medium onion, diced * 2 cloves garlic, minced * 1/2
red bell pepper, seeded and diced * 3 Tablespoons Mirasol sun dried hot yellow pepper paste * 12 - ounce can evaporated milk * 4 ounces queso fresco, feta cheese or crumble goat cheese * 1/2 cup walnuts *
lettuce leaves * 4 hard boiled eggs, halved lengthwise * chopped olives
I used a mix of romaine and
red leaf lettuce, and added in sauerkraut and radishes in addition to the recipe.
* 1 handful of green
leaf lettuce * 1 handful of
red leaf lettuce * 1 handful of purple pak choi * 1 handful of spinach * 1 handful of basil * 10 - 15 fresh peas * rose petals * 1 tablespoon organic, plain yogurt * 1 tablespoon olive oil * 2 teaspoons honey * 1 garlic clove, minced
Iceberg and green
leaf lettuces combined with
red cabbage,
red bell pepper, cucumbers, raisins, and roasted pistachios all topped with a creamy balsamic vinaigrette.
4 sweet
red bell peppers 130g mixed
leaves (
red Romain
lettuce, baby spinach, tat sol, mizuna, rocket / arugula / rucola) 1 large English cucumber (sliced) 3 tbs clear honey 1 tbs balsamic vinegar 2 tbs or to taste sweet chilli sauce 3 tbs olive oil sea salt to taste
My favorite way to have chicken salad is mounded on a
lettuce leaf accompanied with fruit (my favorites are
red grapes and cantaloupe — just a great taste combination with the chicken salad), sliced ripe tomatoes sprinkled with salt and pepper, and crackers.