Sentences with phrase «than salads like»

Nothing says «summer» more than salads like this!

The presence of easy recipes gives me a sense of security, and creates an illusion that I have everything under control And nothing can be easier than a salad like this one.

Not exact matches

just like to put in my 2 cents, i'd much rather have that salad than cupcakes.

No, these potatoes don't make themselves, and they do take a bit of pre-planning (I baked the potatoes before mixing with other ingredients (which means I had to remember that everyone's going to want to eat before they want to eat) and, since I wanted these to be weight - loss - friendly, I used this Creamy Italian Dressing (which takes about 5 minutes longer than opening a bottle of store - bought (but really didn't take any extra time because I had some on hand in my frig (which, thankfully, is the norm — we almost always have some in our frig because we eat it on nearly everything (salad, broccoli, rice, cabbage, bread, potatoes, and more) and it gets used in lots of recipes (like Garbanzo Pesto Salad and Chickpea Salad Sandwich)-RRB--RRB--RRB--salad, broccoli, rice, cabbage, bread, potatoes, and more) and it gets used in lots of recipes (like Garbanzo Pesto Salad and Chickpea Salad Sandwich)-RRB--RRB--RRB--Salad and Chickpea Salad Sandwich)-RRB--RRB--RRB--Salad Sandwich)-RRB--RRB--RRB--RRB-.

I've come to like green onions in my salad more than bulb onions because they have a milder flavor, and they don't get super-strong as the salad chills in the fridge.

This looks likes great salad, fresh with the tomatoes and what better than to taste like a BLT!I pinned to share!!

Essentially, we've been alternating between dinner salads (like the kale Cobb Caesar and the popular paella salad), and what I affectionately refer to as a Parisian picnic, which is nothing more than a large round serving board filled with an assortment of cold odds and ends from the fridge, some bread, pita, and / or crackers, and whatever seasonal fruits and veggies and are hanging out on the counter.

But I figure he's ordered more than my liking of fried octopus, so he can eat a salad or two.

There's nothing more Greek than Greek salad, except debt crises and ouzo, which is a nasty liquor that tastes like a mixture of fennel, vodka and squashed bugs.

Combining fruits and vegetables in a salad is always a great combination and then the buckwheat sprouts kind of give each bite a chewy hearty texture that makes this salad much more like a meal than a side dish.

Sidenote: These are probably a «healthier» treat than other Christmas treats, so it's basically like dropping a kale salad.

Most cooks consider paprika when preparing dishes like deviled eggs or potato salad, using it more for color than flavor.

Husband's take: He's not a huuuuuge cabbage fan so next time I make this I might sub out half of the cabbage with some romaine but other than that, he really liked the salad.

I like creating my own creamy salad dressings, but I often end up with more than I really need.

But, if you like good food, you are more than welcome to be like me when it comes to this salad.

This recipe for lightened - up Cucumber Dill Greek Yogurt Rotisserie Chicken Salad comes together in less than 10 minutes and tastes like summer in a bowl thanks to crisp cucumber and flavorful herbs.

A Cobb salad may sound like a healthier option, but more often than not, it's loaded with calories.

I've been using fresh summer corn in darn near everything... fish taco salads, sweet corn cake & chorizo poppers, mexican quinoa casserole and in more freshly chopped salads than I could ever possibly post on this blog -LCB- like this one with lemon garlic dressing -RCB-.

Healthy eating on Labor Day is easier than you might imagine with summer menu items like salads, grilled meat and seafood, fruit, veggies, salsas and dips.

I live in the Mid East - I grow my own fresh Zaatar leaves - then make the dried spice mixture later in the season - the actual zaatar leaves look like fuzzy thyme leaves - they grow closer to the ground, and are larger than regular thyme - delicious fresh in salads and roasted whole fish..

Among our staple weeknight dinners: — Your pasta with chickpea sauce — Ina's weeknight bolognese — Chicken gyros with lots of tzatziki — Various stirfries — «Big salads» — my husband likes them more than me, but our most common version is a southwestern style, with black beans, avocado, tomato, greens, a little leftover chicken.

This chunky mix is more like a salad or salsa than the classic guacamole dip.

The thought had never even crossed my mind as the only rice salads I'd come across had looked drab and unappetising — they seemed like afterthoughts rather than the main event.

Curried Vegan Chicken Salad - It's What's For Lunch Our Vegan Chicken Salad, we like to call it Better Than Curried Chicken Salad, made with cannellini beans, will take your sandwich, or your salad, to a new level, giving ySalad - It's What's For Lunch Our Vegan Chicken Salad, we like to call it Better Than Curried Chicken Salad, made with cannellini beans, will take your sandwich, or your salad, to a new level, giving ySalad, we like to call it Better Than Curried Chicken Salad, made with cannellini beans, will take your sandwich, or your salad, to a new level, giving ySalad, made with cannellini beans, will take your sandwich, or your salad, to a new level, giving ysalad, to a new level, giving you...

I don't like a lot of dressing on my salads so this has less than usual, just enough to give it flavor.

Noting that «34 % of packaged salad purchases are used for something other than salad, 27 % as a raw ingredient in something else (like a sandwich or a wrap), 7 % is baked into recipes (like soups), 4 % is cooked on its own (steamed, sautéed), and 3 % is used in juices and smoothies.»

It comes equipped with a unique AquaVent technology which allows it to remove something like 25 % more water than your average salad spinner.

My friend Pamela says she doesn't like potato salads that are «all gross and eggy», but I think she'd love it made with eggs whites only, as they add a nice light touch rather than making it overly thick and rich, as whole eggs do.

This salad has everything I like Christine: Bacon + avocado + goat cheese + spinach??? I mean, can it get better than this?

New global product launches of soup product applications grew more than 48 % from 2012 to 2013.1 Side items like pasta and noodles, rice and salads have also experienced growth, with a 45 % increase in global product launches of pasta and noodles from 2011 to 2013, a 58 % increase in rice products and a 42 % increase in salads.

That's the only way I do them these days (other than raw in salads), and now I like them.

I honestly like it even better than the salad from Applebee's because it's fresher and tastier made from scratch!

This salad is a favorite of the Food52 online community because it tastes like it takes much more work than it really does.

Especially in winter, when salad is a lot less tempting than soups and stews, adding something warm and hearty like tempeh bacon makes it more appealing.

And once I find a salad I like, it usually makes an appearance more than once a week.

sounds like a great salad — probably better for our spring weather than your autumn though our apples are well past their peak.

The great part about Heidi's recipe is that you can eat it warm or toss with chopped romain the next day and eat it like a salad at room temperature (I suggest keeping romaine in your fridge, it lasts longer than other more delicate lettuces, just keep in dry).

For salads like this I think smaller, noodles are better than something like spaghetti or linguine but in a pinch any of it will work!

I've not seen anything like it before, and it's way better than your typical 3 bean salad.

I love quinoa but would like to start branching out and using it in more than just salads.

Plus, the sweetness from the berries and the vinaigrette makes this salad taste more like a sweet treat than a healthy lunch!

Sometimes I feel like salads actually take more efforts than stews, soups, and roasting.

Because this program focuses on fast & easy make - ahead meals, there are some simpler ones that you don't necessarily need a recipe for, like chia pudding, muesli, and my go - to weeknight stir fry, but the standout recipes to me in this particular guide are the Southwestern Salad, Asian Quinoa Salad, Chocolate Almond Butter Truffles, the Creamy Dill Dip, and the make - ahead smoothies, which were harder to make «taste good» than I expected.

It makes more than you will use for this particular recipe, but I like to have the extra on hand to add to salad throughout the rest of the week.

The dressing: Unless you like dry egg salad, use more mayo than you think.

But like any other salad, don't over-dress — we'd rather have kale on the tougher side than on the soggier side.

This may can sound weird, but there's nothing I like the most than a fresh but oh so nutrient salad bowl, with different textures and ingredients.

Being vegan definitely gives me more energy than I had in my pre-vegan years, and I love coming home and eating something healthy like this salad!

But as modern wellness gets a little self - serious and oversexed, there's a certain comfort in these things that are more New Age than new: the sprouts that taste like crunchy water, the dusty spices in the mock - tuna salad, the aliens, the old newspaper clippings.

Where the bulb is usually the focus of conventional fennel, the greens of the sweet wild fennel are actually the best part — with a much sweeter, licorice - like flavor than its store bought counterpart, raw sweet fennel is good in salads, as a garnish, or can add a unique flavor to uncooked sauces and dressings.