Divide
torn romaine lettuce hearts among 4 bowls; top each with 2 tablespoons dressing, 1 tablespoon grated Parmesan, and 4 croutons.
1 cup Nasoya ® Organic Cubed Super Firm Tofu, or Nasoya ® Organic Extra Firm Tofu, drained and cubed 2 tbsp chopped fresh oregano 2 tbsp extra virgin olive oil 1 tbsp fresh lemon juice 2 tsp chopped fresh mint 1 clove garlic, finely chopped 1/4 tsp salt 1/4 tsp freshly ground black pepper 1 cup spring greens or
torn romaine lettuce 2 pita halves 1/2 cucumber, chopped 1/4 cup chopped red onion
Add
torn romaine lettuce leaves, broccoli, peas and spring onions in a bowl and stir in the millet and split peas.
lime juice, divided 2 cups
torn romaine lettuce or baby mesclun greens
Not exact matches
Tear off leaves of
romaine lettuce, and wash.
I didn't have
romaine lettuce on hand, so I took a head of red leaf
lettuce, washed & dried it and
tore it into bite - sized pieces.
Tender greens like Boston
lettuce, mâche, and arugula are delicate little things that perish at the mere rumor of mistreatment (
tearing or roughly handling
lettuce bruises it), but even crisp, hearty
lettuces like
romaine need to be treated with care.
Romaine Salad with Raspberry Dressing: Combine 1 head romaine lettuce, torn; 1 small red onion, sliced; 1 cup crumbled feta cheese; 1/2 cup chopped toasted pecans; and 4 bacon slices, cooked and cr
Romaine Salad with Raspberry Dressing: Combine 1 head
romaine lettuce, torn; 1 small red onion, sliced; 1 cup crumbled feta cheese; 1/2 cup chopped toasted pecans; and 4 bacon slices, cooked and cr
romaine lettuce,
torn; 1 small red onion, sliced; 1 cup crumbled feta cheese; 1/2 cup chopped toasted pecans; and 4 bacon slices, cooked and crumbled.
1 medium head of radicchio,
romaine, or structured
lettuce, trimmed and
torn 3 cups of brown rice, room temperature or slightly warmed 1/2 cup peanuts 2 oranges (or blood oranges), peeled and segmented 1/2 cup crispy, fried shallots * 1 - 2 big handfuls of chopped herbs (basil, cilantro, or combination) 4 scallions, thinly sliced
Salad ingredients • 4 - 6 corn ears • 2 tablespoons neutral coconut oil — divided • freshly ground black pepper — to taste • 3 - 6 ripe, sweet peaches — cut in half • 1 package tempeh — cubed • 1 medium bunch kale — stems removed, leaves cut into bite - sized pieces • 1/2 tablespoon olive oil • sea salt — to taste • 1 small head
Romaine lettuce —
torn into bite - size pieces • pine nut Parmesan - optional
Many of them wondered how they would handle the switch from bagged, pre-torn
lettuce — dry and brown around the edges at times, but so easy to prepare — to whole heads of
romaine they'll have to wash and
tear themselves.
2 ears corn 2 red bell peppers, quartered 2 zucchini, cut into 1/2 - inch spears 2 yellow squash, cut into 1/2 - inch spears 1 red onion, cut into 1/2 - inch slices A double batch of Classic Dijon Dressing Celtic sea salt, to taste Dash cayenne 1 head field
lettuce,
torn into bite - size pieces 1 head
romaine lettuce,
torn into bite - size pieces 1 bunch fresh dill, chopped Juice of 1 lemon, or to taste
2 cloves of garlic 1 anchovy fillet 1 tbsp olive oil 2 egg yolks 3 tbsp dijon mustard juice of 1/4 lemon 1 dash tobasco 1 head
Romaine lettuce, washed and
torn into bite size pieces 1/4 cup parmesan cheese 3 slices cooked bacon (optional)