Sentences with phrase «tossed with dressing on»

For the best quality, eat coleslaw that has been tossed with dressing on the same day.

Not exact matches

I think I'll stick with tossing salad and dressing the old fashioned way from now on.

Toss the greens, red onions and dried blueberries with a few tablespoons of the Blueberry Salad Dressing and arrange on a platter.

Toss that all with a tangy maple Dijon dressing and you have a tasty and unique twist on this classic salad.

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.

Menu Description: «Grilled chipotle chicken breast with guacamole and sour cream on a bed of greens tossed with two cheeses, pico de gallo, tortilla strips and our Mexi - ranch dressing.»

Add the oranges, fennel, and olives to the bowl with the dressing; gently toss them to coat lightly with dressing and arrange over the arugula on the plates.

Toss the salad together and either toss with the dressing, or on the sToss the salad together and either toss with the dressing, or on the stoss with the dressing, or on the side.

Toss the broccoli florets with the dressing and lay on a baking sheet or cast iron skillet.

* I recommend pouring just half of the dressing on at first and tossing with the vegetables.

It's tossed with an irresistible 3 ingredient dressing that you'll want to drizzle on everything!

It's loaded with a ton of goodness including bowtie pasta, walnuts, dried cranberries, spinach and tossed in an easy 3 ingredient dressing that you'll want to drizzle on everything!

I toss these on top of some wilted greens, risotto, slices of avocado, or (if it's a Sunday) buttered toast — Your carrot / harissa salad, with feta and mint, or some variation of shredded veggies and this same general dressing (broccoli stems, cabbage, etc)-- Lots of salads with lemon / garlic / olive oil vinaigrette, feta, almonds or nuts.

My ultimate go - to is a quinoa bowl with a ginger - sesame dressing — I just lightly sauté whatever veggies I have on hand, brown some tofu or tempeh or throw in some beans, and toss with a bunch of quinoa and my favourite dressing (roughly equal parts maple syrup, soy sauce, and lime juice to two parts tahini, some grated ginger and garlic, and cayenne to taste).

Ladle on 1/3 cup of the dressing (or more or less to taste), and use kitchen tongs to toss the greens and coat them with dressing.

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

Toss farro and arugula with 2 tablespoons of the dressing; spread on a large platter.

This pasta is nicely balanced with a salad of romaine lettuce, tossed with a Caesar - style dressing and some bread sticks on the side.

It's time to hit the reset button on your potato salad: These spuds are roasted and tossed with an herby mayo - free dressing to keeps things light and bright.

As soon as I sliced one up, tossed with the rest of ingredients, and drizzled on some dressing, I knew I had a winner.

Toss gently with your favorite dressing or serve on the side.

Crisp shards of pita are tossed with cucumbers, tomatoes, mint, and a pomegranate dressing in this vibratnt take on the classic Middle Eastern bread salad.

Cooked lobster tossed in a creamy dressing punctuated with dill, capers, and lemon offers a new take on the traditional lobster roll.

Toss salad greens in large bowl with remainder of tangy dressing, and distribute evenly on each of six salad plates.

Buckwheat noodles are cooked up with broccoli and tossed with a zesty cilantro and peanut butter dressing to make these easy and flavor - packed peanut soba noodles.Spicy peanut and cilantro sauce is the flavor combination that first sold me on...

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.

If you like spring rolls you're going to love this easy Shrimp Spring Roll Salad loaded with large shrimp, sliced cucumber, avocado, red peppers and fragrant herbs on a bed of crispy lettuce and tossed in a delicious dressing.

If you like spring rolls you're going to love this easy Shrimp Spring Roll Salad loaded with large shrimp, sliced cucumber, avocado, red peppers and fragrant herbs on a bed of crispy lettuce and tossed in a delicious paleo - friendly dressing.

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 mixed greens with dressing and place on platter or individual plates.

Toss this with remaining dressing, spread on a plate, cover with veggies, top with fromage blanc or goat cheese and chopped nuts (I used roasted pistachios, not local, but again, I had them on hand).

A twist on the ubiquitous black bean salad - giant black beans and toasted almonds are tossed with a honey - jalapeno - lime dressing and served with a bit of crumbled feta over a bed of baby arugula.

Toss most of the dressing with the arugula, onion and beets, and place on a serving platter.

Tables at Tel Aviv's coolest outdoor cafés are lined on Friday morning — when the weekend starts there — with bowls of chopped fresh tomato and cucumber dressed with zippy lemon and za'atar dressing, spicy Moroccan carrot salad, shredded green and purple cabbage tossed with tahini, and bowls of fresh hummus and pita.

It's a big bowl of asparagus, sauteed garbanzos, chopped onions, toasted almonds, tossed with brown rice and drizzled with a bit of garlic - tahini dressing I had on hand.

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.

Toss mesclun mix with remaining Wasabi Dill Dressing, and pile on top of rice.

Toss through the dressing with two forks and serve on a large platter.

Everything is finely chopped and tossed together with a simple, fresh dressing that totally capitalizes on all of the individual ingredients» textures and flavors.

Ø Mexican Cobb Salad — tender grilled chicken breast, diced tomatoes, avocado, chorizo and queso fresco on a bed of mixed greens, tossed with jalapeño ranch dressing.

Among its well - known items are gourmet salads with over 50 choices of toss - ins, along with signature dressings, hot soups, homemade whole wheat crepe wraps, grilled panini, and sandwiches served on artisan bread.

Toss the bean sprouts, pork, celery, carrots, and onions with the remaining dressing and heap on the noodles.

Lightly toss the caramelized fennel with half of the chopped parsley, and dressing, and arrange on a shallow dish.

Toss a handful of cranberries, pine nuts or walnuts on your salad along with raspberry vinaigrette salad dressing for a sweet treat, or check out some more tips for making the perfect green salad.

On the side, treat the rest of your pre-marinated tomatoes as a tasty, chunky dressing: Just toss it with arugula and your meal is complete in minutes!

I love this dressing tossed on a big salad with some leftover chicken for a quick lunch, or as a ranch alternative for dipping raw veggies.

Tossed in sesame oil and a tahini and soy - based dressing, it's an amazing meal on its own, or served as a side with grilled chicken or fish.

Broiled Sockeye salmon fillets are served on a bed of crisp lettuce, fresh herbs and tossed with a pungent blue cheese dressing.