Sentences with phrase «serving salad bowl»

Not exact matches

As I mentioned, this dish can stand alone as a salad or bowl or can be served as a hearty and healthy side dish.

These edible taco shell bowls make a perfect serving bowl for a taco salad!

Serve with homemade Macaroni Salad and a bowl of barbeque chips!

In a large serving bowl or salad bowl, combine cooled orzo, feta cheese, pomegranates, and cranberries.

Oh, I also added a big drizzle of a nice olive oil on top of each bowl and served with salad and garlic bread.

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

Use whatever cheese you have on hand, or opt for none at all, and serve it alongside a tossed salad or bowl of soup for a complete meal.

* I served the mushrooms in a bowl along a few strips of tempeh steamed for 5 minutes, drizzled with a touch of shoyu / soy sauce, and a cilantro salad.

Made with just a handful of ingredients — olive oil, garlic, red pepper flakes, parsley, pasta and Parmesan — I serve an oversized bowl of these oil - coated noodles alongside a hearty kale salad and no one seems to mind that I may have omitted adding any meat.

Set up the salad in a serving bowl or platter and arrange the grilled sausage slices over the Romaine lettuce.

Some of our favorites that I make are: grilled meat and vegetable kabobs served with naan bread, or veggie hummus wraps that have either a super soft pita bread or a spinach wrap that's slathered with hummus, fresh vegetables, and feta cheese, or there's my personal favorite, Mediterranean burrito bowls that have either Basmati or Jasmine rice, Middle Eastern Salad Shirazi, grilled chicken, and hummus.

But thanks to the popularity of meals in bowls, hearty salads served as the main meal, and more all - in - one serving options, the dinner plate has changed.

To serve the salad: place the kale in a large salad bowl, add the cauliflower florets and the crunchy chickpeas.

They serve giant salads made with kale, cabbage and other healthy ingredients... I made this one day when we ate there, the salad in the brightly colored bowl made Charlotte feel like she was eating right off the menu.

I can eat this right out of the bowl and be happy, but serve it with a side of rice and a green salad, and you have a meat - free meal even carnivores will love!

Divide salad between bowls and serve with peppers on the side.

Put all of the chopped salad ingredients in a pretty serving bowl, pour over the dressing and mix well with your hands.

Arrange salad on serving dish or in individual bowls and top with prosciutto, red onion and mozzarella cheese.

Portion the salad into 4 bowls and garnish each serving with a sprinkle of sesame seeds and some green onions.

If saving some for later, place salad in serving bowls and top with desired amount of dressing.

So that's where my inspiration came for this salad... except I added a little more substance with some whole - wheat couscous and hollowed out some beefsteak tomatoes to serve as the «salad bowls.»

Arrange salad items in a bowl, blend avocado cream ingredients together in a food processor, drizzle on salad and serve.

To serve, toss arugula, beets and reserved dressing in large salad bowl.

To serve, spoon into salad bowls.

To assemble the salad, just before serving, place the broccolini and croutons in a large serving bowl.

Method: Drain and chop the tofu and hearts of palm into 1 inch pieces Rinse and chop the celery and scallions Combine in a medium mixing bowl Directly into the bowl, add the dressing ingredients and stir to combine Season to taste Serve with cracker, in a sandwich or on top of a salad

The lentil - rice combo is kid - friendly — just skip the salad part and serve in bowls with carrot sticks and grape tomatoes.

Layer chopped lettuce leaves on a large serving plate or in a salad bowl; add mango mixture over the lettuce.

You can either plate individual salads and allow people to pour their own dressing on, plus then slivered Parmesan, or you can mix all together in a big bowl and serve.

Just before serving, assemble all the salad ingredients in a large serving bowl and toss with dressing.

4) To serve: Fill bowls with quinoa, chicken, greek salad, kalamata olives, and sprinkle a little extra parsley and feta on top.

Now you can just throw everything, including the salad greens, into a bowl, add enough dressing to your liking, toss until coated, and serve!

Pour the dressing over the salad, toss to coat, and divide among serving bowls.

Making the salad: Mix cooked chickpeas, cooked wheat berries, roasted aubergine, tomatoes, parsley, olive oil, lemon juice and Za'atar in a large serving bowl.

Based in Carlsbad, Calif., Rubio's operates approximately 200 restaurants that serve coastal fare in tacos, burritos, salads, bowls, enchiladas and more.

Serve in bowls with the stew scooped on top of the millet, the salad on the side and almonds, pomegranate seeds and yogurt on top.

1 package Melissa's Steamed Lentils 1 container Middle Eastern Couscous Salad - Combine both in a bowl and serve cold.

Assembling the salad: Place the cooked quinoa, chickpeas (garbanzo beans), apple slices, beet slices, tomato slices, mache greens, avocado slices and dressing in a large serving bowl.

Ingredients 6 medium potatoes, diced 2 small onions, coarsely chopped 1/2 teaspoon salt, plus 1/2 teaspoon 2 tablespoons sunflower oil, plus 2 tablespoons 7 eggs 1/4 cup milk Serving suggestion: tomato salad drizzled with olive oil Directions In a medium bowl mix the potatoes, onions, and 1/2 teaspoon salt by hand.

This salad will serve 3 - 4 big bowls or 5 - 6 smaller bowls!

Stir the salad once more before placing it in the serving bowl.

And perfect for serving over a fresh salad or a bowl of soup.

While pork is cooking, arrange salad greens, either in 4 plates or a large serving bowl.

And make sure to pass on the fried tortilla bowl that Mexican restaurants often serve their salads in and ask for a conventional bowl (you know, the non-edible kind).

To assemble the salad, place in a large bowl 2 to 3 cups of lettuce / greens per individual serving (amount depending on whether it's a side or an entree).

2) Simply put, I had to use too many dishes - a large bowl for marinating my chicken (large bowl morphed into a zip lock bag, but I'm still washing the large bowl), a flat pan to roast the sweet potato (in the oven), frying pan to cook the chicken, another bowl to mix the chick pea «salad» (more on that later) and then a plate to serve it all on.

If you prefer, you can serve it all in a large salad bowl, toss with with the ranch dressing and call it done.

Or you can serve these stuffed baby eggplants with a big bowl of green salad or a few slices of bread as a main dish.

All of the elements of the salad are arranged around the outside of the bowl, which gives it a really nice look before it is served.

The vegetables can be served as southwest bowls, salads, burritos, tacos or lettuce wraps.