Sentences with phrase «salad greens in»

Kids can eat sprouted seeds in five days, and baby salad greens in three weeks.

This is such a great way to get a lot of vegetables in — I could never down 2 cups of raw salad greens in one sitting!

I always recommend that my clients buy a bunch of salad greens in the beginning of the week.

Pro tip: use spinach leaves on your sandwiches and as your salad greens in place of iceberg lettuce.

This is a high protein paleo - suitable dish and it is one I really enjoy especially in the summer months when there is plenty of fresh salad greens in my vegetable garden.

I can do a quick sauté of some shrimp, throw a bag of organic salad greens in a bowl, dice up some veggies and fruit and I'm done.

Place the salad greens in a bowl and top with sliced avocado and strawberries.

Place salad greens in a bowl and top with the remaining ingredients.

To serve, place the salad greens in a bowl.

Mound the salad greens in the center of your plate or bowl.

Toss salad greens in large bowl with remainder of tangy dressing, and distribute evenly on each of six salad plates.

Place salad greens in a large bowl.

Enjoy the warm flavors of smoked paprika, and roasted peppers, alongside pine nuts and fresh DOLE Salad greens in this culinary exploration.

This is my go to salad green in winter when lettuce is looking sad, and it is lovely added to a pea and mushroom pasta, or topping a creamy root soup.

Their nutrition profile compares favorably to kale and spinach and trounces iceberg lettuce, the most widely eaten salad green in the United States.

Not exact matches

You want to load up on high - nutrient, low - calorie foods in your salad, like leafy greens, asparagus, broccoli and peppers, to trigger those stretch receptors.

I always have a variety of vegetables and greens — especially cabbage, which is a prebiotic and helps feed good bacteria in the gut — prepped in the fridge as a base for my salad.

Still, in the race to become the king of sustainable salads, Sweetgreen is facing mounting competition from other fast - casual startups, including Dig Inn and Tender Greens (another Meyer - backed salad chain).

And the dining - room table would fill with a turkey or a goose, rolls and salad and green beans, little glass bowls of watermelon pickles with tiny three - pronged forks beside them, and cranberries plopped whole in sugared water, boiled until they started to burst, then set aside to cool.

Dinner — I'm a big soup person, even in summer time — so things like curries, soups, and stews are always a staple in our house + always greens — either cooked or a big salad.

We serve organic chicken and salmon as sides in our deli, don't use superfoods and don't serve green salads — we have interesting, creative dishes that celebrate natural food in a non judgemental way, which is exactly what we're about.

My name is Brittany, I live in Australia on the beautiful sunny coast and my all time dish is a Moroccan dish, a smashed green olive and grapefruit salad.

In fact, those pickles go well with almost any green salad, if you happened to make more than you need for your dragon fruits.

• Use it in salad dressings (like in the No - Noodle Pad Thai in Green Kitchen Travels) • As a filling in croissants or cinnamon buns.

I eat more salads in the evenings as the days get longer and lighter, my current favourites are my kale, sumac and crispy brown rice salad and my green goddess salad.

It is hard to pick just one because honestly I love foods from all places, the dahls from India, falafels from Greece, green papaya salad from Thailand... but then one of my favorite foods to have would be fresh mexican food, the latin flavors, bright fresh ingredients, tropical fruits and vegetables, delicious fresh salsa, and one of my favorite things in the world: avocado!

An elegant presentation but easy to prepare even in the dead of winter... A perfectly roasted chicken, tender and juicy, with crispy skin makes a wonderful Sunday dinner when accompanied with roasted garlic mashed potatoes and a green vegetable or tossed salad.

Grilled fattoush salad with grilled peppers and zucchini, tossed with tomatoes, cucumbers, green onions, and chickpeas dressed in buttermilk - yogurt dressing.

paired with a big salad that had local lettuce, shredded carrots, tomatoes, green onions, and a delish red wine vinaigrette recipe we always make at Alchemy (1/2 cup olive oil, 6 tbsp red wine vinegar, 1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet).

I particularly like wild rocket (arugula) or watercress in this salad for a peppery kick but go ahead and use whatever salad greens you have to hand.

The perfect salad for Green Goddesses, this recipe by Deliciously Ella packs in so much goodness, it's almost ridiculous.

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I usually prefer green smoothie for my morning meal and I was glad to discover that Arugula need not be used only in salads but can be blended in smoothies as well and tastes as delicious as ever.

It's just too easy to dump a bunch of fresh greens in a bowl, drizzle them with a tasty salad dressing, and enjoy without too much guilt.

You can enjoy them as is, add them to a mixed greens salad such as this Pomegranate Mixed Green Salad, share them at your holiday gatherings or package them in mason jars and give as a special salad such as this Pomegranate Mixed Green Salad, share them at your holiday gatherings or package them in mason jars and give as a special Salad, share them at your holiday gatherings or package them in mason jars and give as a special gift.

I'm totally on board to start eating more salads and swap a couple meals for green smoothies, but you know I also need cookies in my life... enter Healthy Flourless Oatmeal Raisin Cookies.

Serve these Easy Sesame Noodles with a green salad and you've got a complete meal in practically no time.

julienned), kohlrabi (julienned — my «new» veggie — just tried it from CSA last week; perfect in this salad), green / yellow beans, and a little regular cucumber.

A few simple salads — such as marinated green bean salad, green bean red onion salad, and mint jalapeño green beans — will be ready in a snap, and are ideal dishes to bring to cookouts or picnics.

We're all in the midst of some sort of holiday detox, whether that means big kale salads and green smoothies, or simply paring back a bit from all the excesses of the season.

Just before serving, in a large bowl, toss the salad greens with a bit of the dressing.

Taste the wonderful flavors of fall in this beautiful salad with apples, craisins, pecans, honey and creamy goat cheese tossed with mixed baby greens.

Mr B and I both loved the combination of flavors in this salad: the sweet richness of the roasted carrots and beets, the peppery earthiness of the green lentils, the clean freshness of the snap peas and watercress — all brought together by the tart creaminess of a lemony yogurt dressing.

This is a lovely mixed greens salad mix I picked up at my favorite produce stand in the Skagit Valley, Mother Flight Farm.

Do you want to bring out the greens in your salad, add brightness to the image, or create a dramatic look?

During the week I really make an effort to get my greens in and this salad definitely makes it super eeeeeeasy!

This dressing goes well with just about anything, but pairs particularly well with dark greens and raw shaved cauliflower (my newest obsession in salads — I love the texture of raw shaved cauliflower!).

To dry the greens, spin them out in a salad spinner or just lay them out on paper towels and pat them dry.

I've made Ginger Pear chutney, and we'll have pears with a tangy cheese and greens in salad.

The vivid thyme sauce seasons the fish and dresses a salad of delicate baby greens too, making it 2 recipes in one.