Not exact matches
It reminds me of Indian coconut chutney using
shredded unsweetened coconut instead of the milk, doting a fish fillet & then wrapped in a
lettuce leaf, drizzled w / o.
Shredded meat from 2 cooked chicken legs 6
leaves Bibb
lettuce 1/2 seedless cucumber, chopped 1 mango, pitted, peeled and diced 1/2 cup seedless grapes 3 scallions, thinly sliced 1/2 cup chopped fresh cilantro 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup)
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.
I
shredded some fresh organic
leaf lettuce onto a plate.
I garnished the vegetable terrine with
shredded red oak
leaf lettuce, diced avocado and crumbled queso fresco (Thank you, Queso Del Valle!).
For the wrap: Swiss chard
leaves (or
leaf lettuce), avocado slices,
shredded carrots,
shredded cabbage, green onions, sliced almonds, fresh cilantro, etc..
Monday's lunch was a Thai soya bean and egg salad made with
shredded carrots and beansprouts, piled onto sweet gem
lettuce leaves seasoned with a dash of tamari and lime.
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...
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
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.
Grab your prepared coconut wrap and place your romaine
lettuce leaf on it and put a layer of
shredded crab on top of that.
12 ounces (3/4 pound) soft tofu, diced 2 tablespoons soy mayonnaise 2 scallions, chopped 2 tablespoons diced celery 1/2 teaspoon lemon juice 2 tablespoons chopped cilantro
leaves 1 teaspoon grated peeled fresh ginger 1/2 teaspoon curry powder Salt and pepper to taste 1 whole wheat pita bread
Shredded lettuce
Cool Summer Salad (Semi-Raw) Ingredients: 3 cups spinach
leaves,
shredded 1 cup Romaine
lettuce,
shredded 1/2 cup
shredded organic carrots 2 zucchini,
shredded 1 cup of alfalfa sprouts 1 cup of broccoli florets 1/2 cup diced yellow bell pepper 1 cup red cabbage (chopped) 2 hard - boiled omega - 3 eggs (sliced) 2 ounces
shredded organic cheese Dressing Blend together 2 organic tomatoes, one peeled and pitted avocado, 1 celery stalk, and 2 carrots, 2 tablespoons mayonnaise, and a dash of Herbamare.
4 cloves garlic 1 pound mushrooms (e.g., crimini or baby portobellos), chopped 1 5 - ounce can of water chestnuts, drained and chopped 1 cup chopped walnuts 2 tablespoons vegan margarine (e.g., Earth Balance) 1/2 cup low - sodium soy sauce 2 tablespoons brown sugar 1 carrot,
shredded 3 green onions, sliced at an angle 1 tablespoon toasted sesame seeds 12 cold iceberg
lettuce leaves
Slow Cooker Chicken Carnitas (serve in Chipotle Style Chicken Burrito Bowl) Slow Cooker Chipotle Style Black Beans (serve in Chipotle Style Chicken Burrito Bowl) Crockpot Barbecue Pulled Chicken Hoisin Chicken and Slaw Sandwiches, The Perfect Pantry (use gluten - free hoisin sauce)
Shredded Chicken
Lettuce Wraps with Avocado Salsa, Kalyn's Kitchen Apple Cider Pulled Chicken Sandwiches, Cupcakes and Kale Four Ingredient Pulled Chicken, Running To The Kitchen
Shredded Mexican Chicken, 52 Kitchen Adventures Slow Cooker Greek «Taco» Meat with Avocado Feta Dip, Farm Fresh Feasts (use gluten - free bouillon cube or
leave out) Chili Chicken Tacos, Donuts, Dresses and Dirt
Ingredients: 1 cup seedless red grapes 1 teaspoon extra-virgin olive oil Kosher salt Freshly ground black pepper 4 packed cups soft
lettuce (such as baby green oak
leaf, Boston, bibb, or butter
lettuce), roughly torn 1 cup
shredded roasted chicken (Light and dark meat are both great.)
Scoop the pork mixture into the
lettuce leaves and garnish with
shredded carrot and sliced cucumbers.
Top
shredded white meat with red onion,
shredded carrots, chopped peanuts and cilantro, and wrap in whole
lettuce leaves.
Ingredients: Fresh orange juice, white wine vinegar, honey, fresh garlic, crushed red pepper, kosher salt,
shredded boneless skinless rotisserie chicken breast, Bibb
lettuce leaves, julienne - cut daikon radish, julienne - cut English cucumber, dry - roasted peanuts, lime wedges
Lunch Chopped Green - Market Salad: Top
shredded green
leaf lettuce with grape tomatoes, diced cucumber, 1⁄4 cup diced avocado, 2 tablespoons feta, chickpeas, and diced red onion; drizzle with 1 tablespoon each olive oil and lemon juice.
Serve rolled in a romaine
lettuce leaf with
shredded carrots.
The tang is courtesy of the lemon and sesame oil vinaigrette in this salad made from a slaw of
shredded green cabbage and carrots, diced red onion and mango, chopped raw almonds and sesame seeds served on a bed of romaine
lettuce leaves along with baked tofu slices.
-5-6 clean and dry romaine
lettuce leaves -1 cup of
shredded chicken (cooked)-1 avocado -1 / 2 lemon or lime -1 tomato (or 1/2 cup of cherry tomatoes)-2 tbsp chopped onion -1 / diced jalapeno pepper - Salt, pepper and garlic powder, to taste
I also have a patient who makes a broccoli sprout sandwich: Spread a romaine or butter
lettuce leaf with your favorite condiment and add broccoli sprouts,
shredded carrot, and / or
shredded jicama.
Leafy
lettuce that is somewhat sturdy (Boston, green
leaf, or even iceberg) works best for wrapping up burgers, sandwich fixins», and even something as simple as hummus and
shredded carrots.
Ingredients, Serves 2 as a main dish or 4 as a side dish 1 head red
leaf lettuce,
shredded 1 large orange, peeled, pitted, and diced 1 cup seedless grapes 1 cup fresh blueberries 2 stalks celery, diced 1/2 teaspoon freshly ground white or -LSB-...]
1 head red
leaf lettuce,
shredded 1 large orange, peeled, pitted, and diced 1 cup seedless grapes 1 cup fresh blueberries 2 stalks celery, diced 1/2 teaspoon freshly ground white or black pepper
Cooked chicken (seasoned to preference, cubed or
shredded) Green
leaf lettuce (one full
leaf w / spine cut out) 1/2 white onion (minced and cooked) 1 medium tomato (small cubed) 1/2 cup pico de gallo 1/2 cup guacamole Chopped cilantro and jalapeno to garnish Arrange the
lettuce and then the chicken across the wrap diagonally and then add the toppings.
You can eat the mixture plain, but placing it in a bowl with
shredded lettuce leaves will make dinner more filling.
1 1/2 tablespoons fresh lime juice 1 tablespoon low - sodium soy sauce 1 teaspoon Sriracha 1/2 teaspoon honey 1 small clove garlic, grated or finely minced For Serving: 12 - 14 Boston or Bibb
lettuce leaves 1 cup
shredded or grated carrots 3 - 4 baby radishes thinly sliced into matchsticks 3 scallions, thinly sliced 1/4 cups unsalted peanuts, chopped 1/4 cup finely chopped cilantro
Mix in a little of my lobster oil mayo, a little salt and fresh ground pepper and top with a smidgeon of
shredded tarragon and crispy
leaf iceberg
lettuce.
Cross-cut
shred romaine
lettuce, iceberg
lettuce, Boston bibb
lettuce, (roll
leaves and chiffonade), baby frisée, cored and coarsely chopped.