Sentences with phrase «tablespoon of mayonnaise salt»

of artichokes 10 cherry tomatoes quartered 20 black olives halved (I use canned) 1 cucumber pealed and cubed 3 tablespoons of sour cream 1 tablespoon of mayonnaise Salt and pepper to taste

Not exact matches

For the salad: 2 pounds chicken, cooked and diced into bite - sized pieces 2 cups red seedless grapes 1/2 cup cashews, chopped 1 cup red onion, chopped 1 cup radishes, chopped 2 tablespoons curry powder salt & pepper, to taste cayenne pepper, to taste 1 cup mayonnaise 1 tablespoon hot mustard 1/2 cup cilantro, chopped 2 tablespoons of water

In a small bowl, combine 1 cup of olive oil mayonnaise, 2 tablespoons of milk, 1 teaspoon of freshly ground tri-colored pepper, 1/2 teaspoon sea salt, 3 tablespoon of whole grain Dijon mustard, 1/8 teaspoon cayenne pepper along with the chopped herbs, celery and shallot.

- 1 lemon - 1 medium garlic clove - 1/2 teaspoon salt - 1/4 teaspoon ground black pepper - 1 tablespoon of honey - 3 tablespoons of mayonnaise - 1/4 cup (60 ml) extra virgin olive oil

- 2 - 3 tablespoons of mayonnaise - 1 - 2 tablespoons of fresh lemon juice - salt and pepper to taste - 1 tablespoon of chopped chives or green onion tops - Good quality hot dog buns or hoagie rolls, split - top - 3 tablespoons unsalted butter, room temperature

3 bulbs of roasted garlic * 3/4 cup plant - based mayonnaise 2 1/2 tablespoons lemon juice Salt and pepper, to taste

ingredients ROASTED GARLIC: 1 tablespoon olive oil 1 head garlic SPINACH DIP: 1/3 cup mayonnaise 1/3 cup cream cheese (softened) 1/4 cup sour cream 1 cup parmigiano - reggiano (freshly grated) 1 cup marinated artichokes (drained, rinsed, chopped) 2 cups frozen spinach (thawed, drained, chopped) 2 tablespoons roasted garlic 2 packages crescent dough 1 egg (beaten, mixed with 1 tablespoon of water) hot sauce (to serve) Kosher salt and freshly ground black pepper (to taste)

1 1/2 cups diced celery 1 1/2 cups chopped apple 1 cup vegan mayonnaise Pinch of salt 1/2 teaspoon of pepper 2 tablespoons lemon juice 3 cups cooked vegan chicken, chopped Chopped parsley for garnish

For the Potato Salad 2 pounds small white potatoes, diced Salt 3 - 4 tablespoons grated onion or minced onion and its juice 1 clove garlic, grated or pasted 2 tablespoons white wine vinegar 3 tablespoons Fabanaise, aquafaba chickpea spread or mayonnaise 2 round tablespoons Dijon mustard 1 scant tablespoon extra-virgin olive oil (EVOO) 2 teaspoons Worcestershire sauce 2 round tablespoons pickle relish 2 tablespoons small capers in brine, drained 3 store - bought hard - boiled eggs 2 tablespoons chopped thyme Bibb lettuce leaves, to serve Thinly sliced cornichons and minced parsley, to serve For the Asparagus 1 bundle asparagus, trimmed of tough ends Salt 1 lemon, half thinly sliced 2 tablespoons butter

I made these this week with a few changes; I used 2 baked boneless, skinless chicken breasts, frozen corn, about 1/4 cup yogurt, 1 tablespoon mayonnaise and a squeeze of lemon juice, and Cavendar's Greek seasoning in place of the Mrs. Dash / salt / pepper.

2 pounds 80 percent lean ground beef 1 tablespoon olive oil, plus extra for brushing grill 1 tablespoon chopped garlic 1 tablespoon Dijon mustard 1 teaspoon chopped thyme 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 8 slices (4 ounces) light Cheddar cheese 1 package of La Tortilla Factory 100 Calorie Tortillas, Whole Wheat or Traditional Ketchup (optional) Mustard (optional) Mayonnaise (optional) 4 ounces baby arugula 3 medium tomatoes, sliced 1/8 inch thick 1/2 avocado, sliced 2 small red onions, sliced in 1/8 inch thick Garnish ideas: alfalfa sprouts, hamburger pickles

Ingredients 1/2 pound boneless, skinless chicken thighs 1 carrot, cut into chunks 1 small onion, halved 3 medium celery stalks, 1 cut into rough chunks, the other 2 halved lengthwise and thinly sliced 1 1/2 teaspoons salt 1 sprig parsley (optional) 2 tablespoons chopped toasted pecans * 2 tablespoons raisins, chopped 1 shallot, finely diced 1/2 cup mayonnaise 2 tablespoons Madras curry powder 1 tablespoon honey freshly ground pepper 3 8 - inch flour tortillas or wraps of your choice 1/2 bunch arugula, rinsed well, trimmed, and dried

Ingredients 1/2 head of green cabbage 1/2 head of red cabbage 1/2 of small red onion, sliced thin 1 pink lady apple, cored and sliced thin 1 tablespoon of red wine vinegar Sea salt Fresh ground pepper 1/4 cup of organic mayonnaise (or 4 tablespoons of olive oil) 1/4 cup dried organic cranberries

Ingredients 2/3 cup vegan mayonnaise 1 head of garlic 1/4 teaspoon sea salt Optional: 2 - 4 tablespoons water to thin

1 1/2 pounds salmon, skin removed & cut in 1 inch cubes 1 tablespoon tarragon mayonnaise (recipe below) Zest of 1 lemon 1 teaspoon dijon mustard 1 teaspoon capers, drained from liquid 1 teaspoon smoked paprika 1/4 teaspoon cayenne pepper 1 teaspoon kosher salt 1/4 teaspoon freshly cracked pepper 1/4 cup panko bread crumbs 3 tablespoons green onion, finely sliced 3 Hamburger buns, toasted Red leaf lettuce for assembling

1 cup vegan mayonnaise 2 teaspoons rice vinegar Juice of 1 lime 1 tablespoon agave nectar (a sweetener found in the baking section of many grocery stores) 1 cup champagne grapes 3 stalks celery, diced 1/4 inch 2 pounds Gardein chicken - style strips (check the freezer section of your supermarket), thawed and coarsely pulsed in a food processor or chopped by hand 3/4 cup walnuts, toasted and coarsely chopped Sea salt and freshly ground black pepper to taste

6 large eggs 1 - 2 tablespoons mayonnaise (or Greek yogurt) Salt and pepper A tiny squeeze of lemon juice 2 stalks celery, washed and chopped 1/2 bunch chives, chopped 2 small handfuls of lettuce 8 slices of whole grain bread, toasted

Separately, whisk together 4 tablespoons of the mayonnaise with the mustard, vinegar, garlic powder, salt, and pepper until smooth.

Ingredients 1 tablespoon olive oil 1/2 cup thinly sliced yellow onion 4 cloves garlic, pressed or minced, optional 8 ounces cubed packaged seitan 8 ounces crimini mushrooms, quartered or halved, very bottom of stem removed 1/2 teaspoon ground nutmeg, optional 1/2 cup vegan mayonnaise such as vegenaise 1 1/2 tablespoons freshly squeezed lemon juice 2 teaspoons wheat - free tamari Pinch crushed red pepper flakes, optional 2 tablespoons finely chopped flat - leaf parsley Sea salt and ground black pepper to taste 2 tablespoons nutritional yeast 1 teaspoon smoked paprika Parsley sprigs for garnish

8 to 10 medium - sized potatoes (yellow or red) 2 tablespoons olive oil 1 tablespoon red wine vinegar 1 cup vegan mayonnaise, such as Vegenaise or Nayonaise 2 tablespoons yellow mustard 1 tablespoon balsamic vinegar 1 teaspoon sugar A dash of red pepper A dash of seasoned salt Pepper to taste 1 celery stalk, diced 2 large dill pickles, diced 5 scallions, diced 1 3.8 - ounce can sliced black olives 1/2 cup finely chopped parsley A dash of paprika

Jalapeño and Avocado Egg Salad 3 sliced jalapeños 3 avocados 3 tablespoons mayonnaise 3 cloves of minced garlic sea salt and crushed black pepper (to taste) 12 hard boiled eggs 24 slices of wheat bread

And when you consider all the added sugars found in most commercial brands of this condiment, it's no wonder it got such a bad rep.. However, if you can find a brand without any added sugars or make it by yourself with tomatoes, vinegar, salt and spices, ketchup can become a real healthful gem in your diet — it's very low in calories (there are only 15 calories in one tablespoon, compared to 100 calories in one tablespoon of mayonnaise), contains practically no fat and it's especially high in lycopene, one of the most important cancer - fighting phytonutrients found in tomatoes and other red fruits and vegetables.

After frying up the bacon, you save a couple tablespoons of the bacon drippings and whisk in a modest amount of mayonnaise, some Dijon mustard, a bit of sugar and smidge of salt.

Whisk together mayonnaise, relish, lemon juice, 1 tablespoon of the dill, and 1/4 teaspoon each of the salt and pepper.