Sentences with phrase «toss warm potatoes»

We take the same approach when making potato salad (we toss warm potatoes with the dressing first).

Not exact matches

Toss greens and herbs in a large bowl, add warm potatoes and toss again to coat; season with salt, pepper, and more vinegar, if desiToss greens and herbs in a large bowl, add warm potatoes and toss again to coat; season with salt, pepper, and more vinegar, if desitoss again to coat; season with salt, pepper, and more vinegar, if desired.

Add warm potatoes; toss gently to coat.

Uncover the potatoes and season while still warm, tossing the potatoes in a large bowl with the scallions, vegetable stock or cooking water, vinegar, and parsley.

To serve, toss sweet potatoes with cilantro and sliced spring onions then divide between the warm tortillas and top with sprouted lentils.

Warm garlicky potatoes are tossed with fresh arugula and a green sauce that is packed with flavor.

The new potatoes are boiled and then tossed with a little dressing while still warm.

You want to toss half the dressing over the warm potatoes to enhance their flavor.

Just toss a half - teaspoon or of ground cinnamon with warmed shredded chicken, pile on top of a baked and fluffed sweet potato, sprinkle with cashews and dig in!

Add warm potatoes to bowl with mayonnaise and toss to coat; season with salt.

Pour dressing over warm potatoes, tossing to coat.

Add the potatoes and toss them in the warm dressing.

Toss potatoes, warm vinegar mixture, and peanuts in a large bowl; let cool slightly.

Toss the salad together just before serving or the warm potatoes will absorb all the dressing!

Remove the potatoes from the oven and while still warm, toss with the fresh herbs.

And if you're turned off by salad, try eating your veggies warm: Roasted sweet potatoes, peppers, parsnips, carrots, asparagus and Brussels sprouts are great as a side, thrown into soup, or even tossed over greens for a hunger - crushing meal.

Toss through the warm potatoes and serve.

It was ideal as I was able to make up the dressing in advance and have it sitting, then when the potatoes were ready it was poured over, tossed and ready to serve in a warm bowl, saving me having to be away from the table too long.

Toss in whatever else you have (carrots, purple potatoes, cauliflower, cabbage, peppers, green beans), sauté a little longer, then pour in a quart or two of chicken broth (preferably homemade) and fresh or frozen tomatoes (I prefer frozen whole tomatoes as the skins peel right off with a little rub under warm water) and maybe a jar of tomato paste to intensify tomato flavor.

In a non stick pan warm the remaining 2 tbsp olive oil on med - high heat, once hot (flick water in, it should sizzle) add sweet potato noodles and toss.

Whisk together bacon drippings, vinegar, and Dijon mustard, and toss with the potatoes while still warm.

While the potatoes are still warm, whisk together the bacon drippings, vinegar, and mustard, then toss with the potatoes.

While still warm, place the potatoes in a small bowl and toss with just enough dressing to lightly and evenly coat them.

5 Pour the mayonnaise mixture over the top of the warm potatoes and toss again gently.