Sentences with phrase «salads at restaurants»

To be honest I don't usually order salads at restaurants because they almost always disappoint me.

A child who orders salads at restaurants will eat one at lunch.

I think the easiest way to go about this is to have a smoothie for breakfast everyday, pack a salad to take to work, or eat a salad out at lunch as its usually easier to find decent salads at restaurants than any other type of food, then soup for dinner.

I am a firm believer in NOT ordering salads at restaurants; I like to reserve my dollars for something that will stick to my stomach.

It's not very often that I order salads at restaurants - this may have actually been the first time, but this dish sounded too good to pass up on.

Tim Ma prepares a duck confit salad at his restaurant, Kyirisan, in Washington, D.C. Ma says being mindful about reducing food waste is an integral part of his philosophy in the kitchen — not just for environmental reasons but also for profitability.

So, we've established how much I love salad and sugar cookies (not together), and if there's one thing that I will choose over a good salad at a restaurant, it's a bowl of chili.

So it's not that one chemical by itself will kill you, but if you get a little bit of glyphosate from your non-organic berries, you combine that with a little bit of conventional vegetables coz you did a salad at a restaurant, you combine that with in antibiotics that you're getting from meat.

I've tried a Caesar salad at every restaurant I've been to during my 16 short years of life.

I also order Cobb salad at restaurants quite frequently.

And you've no idea how many times I've ordered a salad at a restaurant to receive the most bland bowl of limp leaves you ever did see.

I don't want to order chicken and a side salad at restaurants.

Not exact matches

The Southern - style meats may get most of the attention at Smoke BBQ, but the restaurant's sides — such as brisket hash and grits, brown butter mac and cheese, and red skin potato salad with buttermilk dressing — are just as tempting.

Instead of nixing that ingredient in your next at - home salad to save yourself the time, you can have everything you like and save yourself the restaurant price as easily as possible.

Is it us, or does everyone agree that some of the best vinaigrette is the one that comes on your salad at a Greek restaurant?

I really loved a pork belly and watermelon salad at Celadon restaurant in Napa this summer.

As it turns out, it has been nearly two years since I attempted to recreate a carrot salad I'd had at The Spotted Pig, completely lost interest in it halfway through the cooking process, burned dinner and went out for a fairly forgettable dish at a nearby restaurant instead.

I love eating Italian salads and have tried at many of the salad restaurants in Gothenburg.

Since my extreme Type 1 Diabetes diagnosis one year ago, lettuce wraps are one of my go - to low carb hot weather favorites, whether cooking at home or dining out (I usually find them in the appetizer or salad section of restaurant menus).

So for those living in the Netherlands, or visiting (you're all equally welcome * wink *) I'll be reviewing a new salad available at SLA, a dutch health food restaurant.

I used to work at a Greek restaurant and while the Greek salad on the menu did include some lettuce, I was always told the real Greek salad did not.

One of my early dates with my husband was at a Greek restaurant that had the best Greek Salad.

I hope to visit the restaurant Sun, but in the meantime, I'll just make this salad =) Thanks for sharing this over at Healthy Vegan Fridays!

This dish is an adaption of Luke Mangan's cauliflower salad Vanessa and I ate at his Salt Grill restaurant on the Pacific Jewel.

I love seaweed salad at Japanese restaurants.

This was in turn inspired by a salad made by a friend who'd eaten something similar at Melbourne restaurant, The Hellenic Republic.

Often the mounds of lettuce I get at casual restaurants or take - away are pretty skimpy on the protein — this makes me hungry within the hour, no matter how BIG the salad was — that's one of the reasons I prefer making my salad at home.

Spicy Egg Salad Deviled Eggs This is one of the easiest deviled eggs recipes I learned to make, inspired by a brunch appetizer I enjoyed at a local restaurant.

Chipotle BBQ Chicken Salad with Tomatillo Avocado Ranch is WAY better than your favorite restaurant salad at a fraction of the cost tossed with tender chipotle barbecue chicken and the most intoxicating dressing Salad with Tomatillo Avocado Ranch is WAY better than your favorite restaurant salad at a fraction of the cost tossed with tender chipotle barbecue chicken and the most intoxicating dressing salad at a fraction of the cost tossed with tender chipotle barbecue chicken and the most intoxicating dressing EVER!

I had a yummy salad today at a restaurant.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The BeeroneAt Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroneat The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

One of my favorite items to order at a Greek restaurant is a Greek salad with either grilled chicken or gyro meat on top.

I am always looking for an amazing chicken salad at the grocery store or restaurants in town, but I typically have no luck find one that I absolutely love.

«My first job was a salad boy at 14, but I never worked in a restaurant,» Whalen concedes.

At the Murrieta restaurant, BMW Management has installed a live salad bar display station.

This miso - turmeric dressing is like that orange dressing you get with the free salad at Japanese restaurants, but 1000 times better.

Reminds me of cute little appetizery - type avocado salads served at izakaya restaurants in Japan!

We stopped at the restaurant for a glass of late - afternoon wine and a snack, but the flavor was so out of this world that I devoured the whole salad without looking back.

We ate at a salad / soup restaurant the other day where I had an avocado lime dressing and fell in love.

Wait is this the salad dressing at almost every Japanese restaurant on this side of the globe?

Tomatoes have never looked more beautiful to me than they did in this salad, which was served on a hot July day as part of our lunch at the Torres family's Mas Rabell restaurant in the Penedès wine region of Spain (about an hour south of Barcelona).

I've linked up a quinoa and black lentil salad that I tried to recreate from a meal at a local farm - to - table restaurant.

Have you ever ordered a kale salad out at a restaurant and it was bitter or a little tough?

In fact, going out for sushi with my omnivore friends never poses the problem of having to eat the usual vegan fare at a typical American restaurant of a garden salad and pasta with non-meat marinara sauce, yet again.

This is my take on the delicious All Star salad at Fresh restaurant in Toronto.

I first tasted a variation of this salad at a popular beach side restaurant here in Florida and I just loved the flavors and the brightness the lime dressing adds.

Years ago I started ordering Mujadarra at a now - closed Salt Lake restaurant which served it with Middle Eastern Tomato Salad around the the plate, the perfect way to eat it if you have tomatoes and fresh herbs on hand.

This reminds me of the fall version of a strawberry and grilled shrimp salad that I get at a restaurant!

As well as regularly - changing vibrant salads and signatures such as the restaurant's Aloo Scotch Egg with Spiced Tomato Ketchup, dishes available at the moment include Japanese Miso - Roasted Aubergine (Dengaku Nasu), BBQ Seitan «Ribs», Courgette Ribbons and Feta; Eritrean Mango and Cucumber; Napa Kimchi; Italian Panzanella; Thai Sweetcorn Fritters and Indonesian Nasi Goreng.

This dish was inspired by a salad served at San Francisco's Nopa restaurant.