Sentences with phrase «using romaine leaves»

Use the romaine leaves to eat or serve as a salad.

Use the romaine leaves to scoop everything or eat the meal as a salad.

Or if you want another veggie scooping option use romaine leaves, sliced carrots, or if you have some soft pita bread on hand — tear that into pieces and scoop it on top!

You can use the romaine leaves for a formal kind of presentation, or a more rustic look by pouring about a fourth of a cup of the dressing over a wedge of iceberg lettuce and sprinkle the croutons around.

Not exact matches

You can use curly green leaf, or red leaf lettuce, or a combination of the two, but don't substitute Romaine, or Iceberg lettuce.

I didn't make the entire salad yet but did manage to make the briny caesar dressing to use over some romaine lettuce leaves.

The original recipe called for a pound of fennel, but I switched it up by adding sliced celery and fresh salad mix (any lettuce will do but I used an Italian Romaine, green leaf and cabbage mix).

You can serve your vegan wraps as I did, the super low - carb way, by placing some filling atop a large kale leaf (Romaine lettuce leaves also work well for this purpose, as would a chard leaf, if it's big enough), or you can use this as a filling for vegan burritos, by scooping some into whole wheat, spelt, corn or other tortillas.

If you can't find it, then I would recommend using long romaine leaves, that would work too!

Instead of using bread, I served it on top of romaine lettuce leaves for a lunch last weekend, and my family loved it (they also said this was the best chicken salad they have had in so long).

I forgot to grab a tomato at the grocery store so I used some salsa and I had romaine hearts, which was not as big a leaf as I would have preferred.

I used a mix of romaine and red leaf lettuce, and added in sauerkraut and radishes in addition to the recipe.

Instead of using bread or buns (which are overly processed), I eat these veggie burger patties as seen below, or halved, in romaine lettuce leaves (making a «burger boat»).

Next time, I'm going to use romaine and a few kale leaves for part of the spinach, so I guess I'll have V9 juice then.

If you have a high - speed blender, you can used spinach or romaine, of course, but you can take it a step further with kale or collards — one leaf per serving is about right.

This is a meal to feed two or you can use smaller wraps such as romaine leaves for an appetizer portion.

6 cups fresh, washed salad greens or 4 good handfuls (I used an assortment of butter lettuce, red leaf lettuce and romaine, friseé and baby spinach would also be lovely)

Romaine Boats: A few romaine hearts (Boston bibb or butter lettuce leaves can also be used) 1 - 1 1/2 avocados, seeded, peeled and cut into cubes 1/2 c. cherry tomatoes, cut into halves or pieces A few microgreens Edible flowers if available quick red onion pickles (or any pickles of Romaine Boats: A few romaine hearts (Boston bibb or butter lettuce leaves can also be used) 1 - 1 1/2 avocados, seeded, peeled and cut into cubes 1/2 c. cherry tomatoes, cut into halves or pieces A few microgreens Edible flowers if available quick red onion pickles (or any pickles of romaine hearts (Boston bibb or butter lettuce leaves can also be used) 1 - 1 1/2 avocados, seeded, peeled and cut into cubes 1/2 c. cherry tomatoes, cut into halves or pieces A few microgreens Edible flowers if available quick red onion pickles (or any pickles of choice)

Salad: 3 cups shredded purple cabbage 2 carrots, shredded or shaved using a veggie peeler A few radishes, thinly sliced 2 handful of microgreens 4 - 6 Romaine leaves, chopped or any greens of choice 2 c. cooked quinoa or grain of choice 1 c. cooked white beans or chickpeas 1/4 c. dried cranberries 1/2 c. pumpkin seeds (lightly toasted for more flavour) 4 scallions, thinly sliced diagonally

We use whole leaves from romaine hearts, which maintain their crispness and can stand up to a heavy dressing.

I like to use escarole, which is available throughout the winter, but you could substitute any type or mixture of dark leafy greens: chard, spinach, romaine, arugula, or even leaf lettuce.

Once you're ready to enjoy your lunch, simply assemble with a lettuce leaf (you can use Boston, Bib, Green Leaf, or even Romaine), add a couple slices of chicken, top with the salsa, and then wrap!

Serving suggestions • Over a vegetable salad with a balsamic vinaigrette • Romaine leaves, hummus, avocado and extra mustard • Inside a baked sweet potato with steamed kale • With coleslaw, crackers, and cut up vegetables • Make a sandwich using my healthiest bread ever, with a side salad

This is a meal to feed two or you can use smaller wraps such as romaine leaves for an appetizer portion.

Use interesting greens, from romaine and iceberg (not so nutritious but a great crunch) to oak leaf, spinach, frissee, red leaf, lolla rosa, bibb and even microgreens (tiny baby leaves) or sprouts.

In advance, use whole, large romaine leaves to line a large platter.

Ingredients: 1 head of organic romaine lettuce 6 organic celery stalks 2 organic apples 1 banana 2 TBS organic cilantro 3 leaves organic kale 1 lemon 1 inch organic ginger root Optional: Liquid stevia (I use this brand) 24 ounces of spring water Directions: Core the 2 apples and dice.

So the dark green leafy vegetables that we use most often are things like romaine lettuce, any of the green leaf lettuces, dandelion greens, parsley, cilantro, oregano, dill, basil.