Sentences with phrase «tossed with dressing for»

I really enjoyed the flavors, but... I really prefer a salad that's tossed with dressing for an even coating.

Not exact matches

I found myself playing a small part in Omega's pageant last Easter season as I stood in a dressing room of my college's Newman Center, tossed aside my Baylor (Baptist) sweat shirt, and was fitted with rabbinical robes so that I could act as «father» for a Passover Seder meal.

For me its a toss up between the lemon blueberry popcycles and the red white and blueberry salad with maple dressing.

I went for a base of romaine lettuce because it's not only crunchy, but it also has a high water content and holds up nicely when tossed with a thick, creamy dressing.

I recommend keeping the toppings for this Asian Chicken Salad seperate and only adding the amount you want after tossing the salad with the dressing.

, tossing them with greens, feta, cucumber, and a creamy herb dressing, and layering them over buttered bread, then dressing them up just a little with a smattering of sea salt and chopped garlic chives for an easy three - minute workday lunch.

For more flavor, toss crimini mushrooms with the Mediterranean dressing ingredients while they are still hot.

The original recipe called for twice the amount of dressing which I cut in half, and I recommend tossing the dressing on at the end instead of all together with the salad, to avoid any mushiness and to keep the veggies fresh and crunchy.

Thin ribbons of carrots and cucumber are tossed with sweet Asian pear and a simple Asian dressing for a refreshing and healthy salad!

Toss with the creamy dressing and refrigerate for at least an hour.

Steam for 7 minutes and toss with our Mediterranean Dressing and top with your favorite optional ingredients.

My Lawry's Buttermilk Ranch Dressing has come in handy as a dip for appetizer platters, tossing with salads and as a flavorful secret ingredient in deviled eggs — often all in the same day!

Note: Use the extra dressing for tossing with rice noodle salads, serving as a dip, or spooning over fish.

For German potato salad, sliced potatoes are tossed with bacon, sautéed onions, fresh herbs, and a mustardy white wine dressing.

In a mixing bowl, toss together the dressing with all of the other ingredients except for the almond feta.

Imagine for a minute, fresh mixed greens tossed light with a Dijon dressing, a flavorful slightly sweet spiralized sweet potato patty topped with the goodness of a runny egg, sprinkled with green onions and paprika.

I like chunks of cheese in the dressing but if you want it smooth, feel free to run it through the blender or food processor.Another excellent use for blue cheese dressing is to mix a salad of grated raw vegetables; carrots, radishes, avocados, cabbage, and kohlrabi, and with perhaps additional fresh herbs like chervil and tarragon tossed in as well.

Those seeking direction in their poke experience can opt for one of the creative poke bowls, each inspired by a different region, ($ 9.95 — $ 14.95) such as the West Coast inspired Venice Beach Cali — marinated in salsa verde, served with avocado, baby heirloom tomato, red onion, crispy lotus and seaweed nori, served over white rice; Cocoa Beach Florida — marinated in spicy passion fruit salsa fresca, served with crushed plantain chips, pineapple, orange, Fresno peppers and quinoa; Punta Hermosa Peru — marinated in aji amarillo lime emulsion, tossed with red onion, sweet potato, avocado and cancha, atop green rice; and the Jumunjin Beach Korea — marinated in Kimchi dressing and served with white sesame seeds, Kimchi, seasoned crushed cashews and scallions, finished with Yuzu tobiko.

Toss jicama with the dressing, cover and refrigerate for up to 6 hours.

Toss the leaves with the dressing and let them marinate in the fridge while you wait for the chickpeas to be done.

For the salad, take a handful of each of the ingredients and toss in a bowl with a drizzle of tahini dressing.

Whisk together this easy Caesar salad dressing, toss with the grilled chicken and romaine and wrap it all together for a delicious lunch or dinner.

This Shaved Asparagus Salad with Asian Dressing is tossed with cabbage, mint and peanuts for a delightful, fresh, warm weather salad.

Toss with an easy Caesar salad dressing and wrap it all up for a delicious lunch or easy dinner.

Toss the salad with half the dressing and serve the remaining dressing on the side for those wanting more.

Fresh crunchy raw veggies tossed in a simple soy, rice vinegar and miso dressing with a bit of mint mixed in for a refreshing note.

I then tossed the tempura stems and dressing with thin slices of raw kale for a salad that's totally #wasteless.

It's loaded with tender bites of chicken breast, red bell pepper, red onion, artichoke hearts, kalamata olives, celery and fresh herbs (basil, oregano and parsley), then it's all tossed in a creamy, slightly zesty dressing for a fun twist to a classic chicken salad.

For each serving, toss 2 cups greens with 2 tablespoons dressing, top with 4 cherry tomatoes, 1 sliced pork chop, 1/2 avocado, sliced in wedges, 1/2 nectarine sliced in wedges, 1/4 grapefruit segments.

Toss hunks of fresh mozzarella or sharp pecorino, Castelvetrano olives or sliced carrots and peppers with a light dressing of battuto, and let them sit for 15 minutes before serving.

I julienned yellow squash using a mandoline (and yes, cut a finger in the process), but I found the julienned squash was a delicious replacement for pasta in a thai - inspired salad with jicama, sweet baby bell peppers, cherry tomatoes, mango, and almond crusted chicken, tossed in a peanut sauce dressing.

Farro Salad: I did this as a side for Thanksgiving - combine farro, lots of toasted seeds, and plenty or arugula in a large bowl and toss with a generous amount of the ginger carrot dressing.

NEXT, mix in the peanuts (saving a few for garnish) and toss the salad with the dressing.

Boil the carrots for about 15 minutes, or until the potatoes are fork tender but not too soft (as they will break and become mashed when tossing the potatoes with the dressing).

So here's a simple Meyer lemon sauce from Local Flavors, Cooking and Eating from America's Farmers Markets, that I'm inclined to spoon over avocado and pomelo salads, toss with shaved fennel, or spoon over poached or roasted fish or use to dress a frikeh and beet salad — on the menu for tomorrow, I think.

For color I combined two kinds of sweet potatoes on the grill before tossing them with bacon, green onion, and a quick, zingy honey mustard dressing.

Toss roasted squash and Brussels sprouts with a perfectly salty and spicy miso - harissa dressing for a refreshing change of pace.

But when I'm in the mood for a little kick, I'll toss this salad with this creamy, garlicky, gingery, dressing.

To assemble salad, grab a large bowl & toss 5C arugula, 1 / 2C warm quinoa, baked broccoli, 1/2 avocado diced & 1 / 2C drained chickpeas — toss with preferred amount of dressing (I had a ton left over for future salads) & serve!

Vegetables with Bite To bring out the natural sweetness in hearty vegetables, rub greens like Chinese broccoli with a little oil and grill until they just start to soften, then dress with 1/4 cup of sauce and toss the vegetables back on the grill for another five minutes, searing in the flavors.

Combine soaked cashews (the secret ingredient here) with all of the classic Caesar components for a creamy dressing that's great on roasted vegetables, as a mayo substitute, or tossed with salads.

Toss with about 1/4 cup of dressing and let chill in the refrigerator for about 30 minutes.

When it is done you just need to combine the cooked quinoa (I have this photo tutorial that teaches you how to make fluffy quinoa in 20 minutes — check the recipe notes for a link) with all the remaining ingredients together, pour the dressing and toss everything well.

Ardiana tosses chopped raw kale with bright rounds of sweet carrots, creamy avocado, and a handful of nutty farro for sweetness and texture, and then adds a garlic dressing that is reminiscent of green goddess dressing but without the mayonnaise.

A pea salad jazzed up with spicy mint - date dressing and tossed with shredded romaine and toasted pumpkin seeds for crunch and texture.

When I went looking for my photos of my creamy balsamic miso dressing, I looked at my notes from the recipe: tossed with brown rice, roasted Brussels sprouts and white beans.

Also, since this is a come - when - you - want sort of dinner party, you can't toss your lettuce with dressing for your first guests and ensure that your last guests don't have to eat soggy salad.

Back on track now, toss your chopped up grilled lettuce with the dressing, make a little halo with your salad toppings, leaving a big hole in the middle for a mini meat mountain.

Adding an egg and freezing the fritters for 30 minutes before pan frying them firms them up so they are easy to cook before serving over the shaved asparagus, which is tossed with a bright and fresh dressing.

For lunch yesterday I decided to make a spring inspired wild rice salad - vibrant asparagus, yellow split peas, and wild rice tossed in an almond butter dressing and finished off with a bit of goat cheese and chives.