Sentences with phrase «sauce as salad dressing»

That one time I used BBQ sauce as salad dressing.

Or use the sauce as salad dressing over a raw spinach and salmon salad for lunch the next day.

We like to use any leftover sauce as a salad dressing by adding red wine vinegar to taste and water to thin it out to the preferred consistency.

Steve and I ate them with a spinach and kale salad, using the remaining teriyaki sauce as a salad dressing.

I added a splash of soy sauce as salad dressing... VIOLA!

Not exact matches

To that end, McGrath has redesigned the packaging this year to emphasize the charitable giving — «It's what differentiates us,» he says — and is expanding Newman's Own Organics with four new products in existing lines of pasta sauce, salad dressing and salsa, as well as a new line of organic mayonnaise.

In fact, the sauce is so good I'm going to use it as a salad dressing.

Use as a sauce for poultry and meat, or as a dressing for salad.

The steak sauce and salad dressing can be purchased there as well.

Note: Leftover glaze can be used for ice cream topping, in salad dressings, as a glaze for any meat or fish, in a dipping sauce.

If you like this creamy yogurt sauce, you will also love the creamy cucumber salad that uses that sauce as a dressing (and if you've got more dill to use up, that salad will be perfect)!

I'm calling this a Mexican salad as I am using some of the traditional ingredients including corn and avocado and the sauce is a creamy and spicy chipotle pepper dressing.

You can make or prep all of your noodle salad components in advance, but store the dressing separately from the salad ingredients, as the noodles and veg tend to get soggy as they sit in the sauce.

Peanut sauce is one of my favourite things to dip stuff in and use as a salad dressing < 3

Although the red pepper puree won't have as much pizzazz without its partner, the pistachio pesto, it is still good served alone as a salad dressing, a pasta or pizza sauce, or even as a dip, thickened by pureeing in more hemp seeds.

It can also be used as a dressing in salads, as a sauce in pasta dishes and pizza, and even as a dip.

You will also get the recipe for my fabulous fire avocado sauce, it's the perfect combination, it's even good on salad as a dressing.

Think of this healthy restaurant makeover as the Japanese steakhouse experience in salad form: we turned the creamy dipping sauce for the steak into a salad dressing and added plenty of vegetables.

I may be dreaming I realize since right now that category for me basically involves sweet pickled beets with onions, (with a fair bit of sugar which acts as a preservative) cabbage slaws, Yemenite chile paste (tons of garlic and jalapeño party) a garlic based fresh lemon salad dressing from Marci Goldman and a sauce for ice cream that merges espresso, Scotch and fresh orange juice.

One question, have you ever thinned out extra sauce to use as a salad dressing?

One day I realized that the sauce I use for my potato salads and pasta salads was almost the same as what I make for a homemade ranch dressing.

The recipe as written below will give you more sauce than you need, and I did that intentionally — it makes a GREAT salad dressing and / or veggie dip!

Mustard (especially the squeeze kind) Pre-made beverage mixes like Bloody Mary mix (check the label for barley malt flavoring or hydrolyzed wheat protein, and skip the Bloody Marys and Caesars at brunch) Store - bought soups (yup, even tomato soup can contain wheat, but especially the creamy stuff like Cream of Mushroom and Chicken) Sauces and salad dressings (BBQ sauce is a biggie) Brown rice syrup (often found in processed foods and alternative sweeteners, which is derived from barley) Ice cream and Fudgesicles (may contain malt extract, which is also derived from barley) Yogurt (the flavored kinds) Gravy (usually thickened with flour) Meatballs (most often contains breadcrumbs as a binder) French Fries (ask if they've been fried in a dedicated fryer.

Enjoying things like Ruben sauces, salad dressings, soups, and starters which are great for company as well as healthy and delicious!

It can be used in much the same way as you would use extra virgin olive oil — in salad dressings, on vegetables, pasta, makes a beautiful mayonnaise, as a dipping sauce, with a vinaigrett or as a superior replacement for flax seed oil.

This yogurt sauce is the perfect example - easy to whip up and can have a myriad of uses as a dressing for salad, grain bowls, and even enchiladas.

I quickly ran out of pasta, so you can also use this sauce as a base for salad dressings, as a dip or whatever you desire!

The company manufactures and packs tomato - based sauces, such as salsa picante, marinara, pizza and barbecue sauces, as well as condiments, honey, pancake syrup, hot sauces, salad dressings, jams, caramel and icing.

A whole head of garlic goes into making this spicy herb sauce, which can be used as a marinade, sauce, or thinned out with more oil and lemon for a salad dressing.

Use this delicious sauce on pasta (my favorite is the quinoa / brown rice noodles from Trader Joe's), vegetables, or as the base of a salad dressing.

Try the dressing as a dipping sauce for chicken tenders or serve it with Grilled Salmon over a salad for another delicious idea!

We use it as a spread, a way to richen curries and other meals, an ingredient in salad dressings and sauces, and a smoothie booster.

This delightful Floating Cloud Miso Dressing is delicious served on tossed green salad, as a marinade, or as a sauce for your favorite cooked vegetables.

It also happens to work perfectly on just about anything else too — as a salad dressing, topping for a Mexican themed rice night, you name, the avocado sauce can handle it.

Lilly's Hummus is perfect to enjoy as a traditional dip or in more creative ways, such as a base for salad dressings, as a plant protein - rich sauce for vegetables and rice, in Buddha bowls or as a flavorful way to add a substantial kick to wraps or sandwiches.

Sushi Bowl - rice as base or salad base loaded with cucumbers, pickled ginger, nori, avocado, chopped tomatoes, etc with some GF low sodium soy sauce with wasabi for a dressing.

I had read your post about a salad that you used this as salad dressing, and was intrigued for the second time about this Sauce.

This includes the obvious breads, pastas and baked goods made with gluten - containing flours, but may also include less obvious foods such as sauces, salad dressings, soups and other processed foods, since these can contain small amounts of ingredients derived from gluten - containing grains.

The dressing can also be used for Chinese chicken salad or as a basting sauce for grilled steaks or chops.

Pesto is often considered only a sauce, but I think of it as an all - purpose topping from a sandwich spread to a dressing for grain salads.

I think I've perfected the massaged kale salad in this recipe and I love the combination of tahini, tamari / soy sauce and lemon as the «massage oil» or dressing.

Directions for use: Simply use our soy free coconut amino instead of soy sauce in stir - fries, as a salad dressing or in marinades.

Just now I whipped up about 25 vegan veggie summer rolls and shrimp summer rolls with my chili garlic sauce from my Asian Chilean sea bass as well as this Asian salmon salad with sesame ginger dressing.

You can use it as a dipping sauce for chicken, a salad dressing, or just dip your finger in it and eat it.

Steak tartare with crispy potato skins 8 medium floury potatoes (such as maris piper) 3 tbsp cold - pressed rapeseed oil or olive oil300g British grass - fed beef fillet, very finely chopped (see tips) Good quality mayonnaise and bitter salad leaves to serve (optional) For the dressing 2 medium free - range egg yolks40g cornichons, finely chopped 1/2 banana shallot or 1 small round shallot, finely chopped2 tbsp capers in brine, rinsed and finely chopped2 tbsp dijon mustard1 anchovy fillet, finely chopped 1/4 tsp smoked sweet paprika 1/4 tsp Tabasco sauce 1/4 tsp Worcestershire sauce1 tbsp extra-virgin olive oil2 tbsp mixed fresh herbs (such as tarragon, parsley and chives), very finely chopped

8 medium floury potatoes (such as maris piper) 3 tbsp cold - pressed rapeseed oil or olive oil300g British grass - fed beef fillet, very finely chopped (see tips) Good quality mayonnaise and bitter salad leaves to serve (optional) For the dressing 2 medium free - range egg yolks40g cornichons, finely chopped 1/2 banana shallot or 1 small round shallot, finely chopped2 tbsp capers in brine, rinsed and finely chopped2 tbsp dijon mustard1 anchovy fillet, finely chopped 1/4 tsp smoked sweet paprika 1/4 tsp Tabasco sauce 1/4 tsp Worcestershire sauce1 tbsp extra-virgin olive oil2 tbsp mixed fresh herbs (such as tarragon, parsley and chives), very finely chopped

Ideal as a distinctive flavor in salad dressings and as a main ingredient in tomato based sauces, grilled meat, poultry and shellfish.

I've used them as part of breakfast sandwiches in an English muffin with egg and cheese, on top of spaghetti squash with sauce, or salad greens with some hummus and salsa in place of dressing.

Be careful though — do not eat dipping sauces or salad dressing as they are not gluten free.

Use as a condiment to add flavor to salad dressings, sauces, vegetables, pasta, and other dishes.