The flavors of Italy unite in this colorful salad featuring shredded chicken breast,
a variety of salad greens, and a balsamic - vinegar dressing.
We make a weekly trip to Coscto for organic
varieties of salad greens, frozen and fresh berries, salsa, tomato sauce, lemon juice, frozen broccoli, frozen green beans, apples and carrots as well other organic non-produce items.
Not exact matches
I always have a
variety of vegetables and
greens — especially cabbage, which is a prebiotic and helps feed good bacteria in the gut — prepped in the fridge as a base for my
salad.
Diners can also choose from a
variety of sandwiches and large plates such as the Jamaican Braised Oxtail served with butter beans casserole and white rice; the Philippine Chicken Adobo served with bok choy and garlic fried rice; Red Snapper served with panzanella (Italian bread
salad),
green olives and guazzetto; and the Bacon Burger made with grass fed beef and served with white cheddar, lettuce, tomato, red onion and sweet pepper aioli.
My base for this cleansing, alkalizing
salad is made with kale in abundance and a mix
of greens for nutritional
variety.
Yet, the addition
of lightly blanched fresh
green beans, celery leaves and fresh basil to our buttery Boston Bibb lettuce did make this
salad better than your garden
variety.
Employing about 40 workers from nearby town, the farm produces a
variety of vegetables including tomatoes, carrots, radishes, chard, arugula, and
salad greens.
Market Berry
Salad (Serves 2 -4) market fresh baby
greens — any
variety 1 - 2 heirloom tomatoes — sliced 2 ripe peaches — sliced handful
of strawberries — sliced if needed handful
of blueberries — optional handful
of microgreens — any
variety
Lovely giveaway idea (o: We usually make a very
green salad made
of cucumber, semi-crushed avocado, reed or Pinkerton
variety, sweet, juicy and not too oily, and heaps
of dill, parsley, scallions, and cilantro, seasoned with just salt and lemon juice, and roll it into Lebanese flatbread.
I make a lot
of pasta with simple sauces like butter, garlic, lemon, & thyme, or bacon, tomatoes, basil, balsamic & parmesan; I will add shrimp or chicken for
variety; we grill a lot
of vegetables with simple vinaigrettes; last night I had chicken breasts and a half bag
of nearly stale pretzels so I crushed them, coated the pounded breasts and deep fried them, served with beer cheese sauce & a
green salad.
Next time you're out, pick up a
variety of oranges, a couple
of avocados, and a package
of mixed
greens because it's time to make some
salad!
When I make my
salads — I go for generous portions
of greens with a
variety vegetables.
I have a
green salad almost everyday for lunch — a
variety of organic
greens.
I like
salad with fruit like berries or pears, cheeses like goat or blue, a
variety of greens and arugula too.
They all pretty much mean the same thing and are usually a combination
of salad greens, fruits and vegetables (both cooked and raw), a
variety of nut and seed toppings, and some type
of dressing.
I've continued my love affair with
greens in a
variety of recipes, including collard
green coleslaw, easy and affordable
green juice, massaged kale
salad, and this kale smoothie for ladies (it seriously helps with PMS).
Visitors can also grab a meaty burger to go along with their brew at local eateries including 1909, with their famous 1909 Burger or Bison Burger made with a free - range patty, smoked applewood bacon, horseradish havarti, red onion, tomato, wild baby arugula, and garlic aioli; Cork Fire Kitchen's Chef's Grilled Burger with tomato, lettuce, pickles, onions, mayonnaise, choice
of aged cheddar, swiss, or pepper jack cheese; Creekside Grille at Wilson Creek Winery serving the Creekside Burger made with natural ground chuck, lettuce, onion, cabernet vinegar pickles, fiscalini white cheddar, and house thousand island on a brioche bun; Crush & Brew, offering three
varieties of sliders and full - size burgers (paired with must - indulge French fries) including the Crush Burger with red onion marmalade, brie, and Canadian bacon; E.A.T. Marketplace, serving burgers on Fridays including the EAT Burger made with grass - fed California beef, organic farm
greens, fontina cheese, organic
salad greens, and house pesto aioli; and the Tilted Kilt Pub & Eatery, serving up The Double D Burger, made with two deep - fried patties, applewood smoked bacon, cheddar cheese, Lilt Burner mayo, lettuce, and tomato.
The restaurant boasts stunning views
of the golf course's rolling terrain both inside and on the outdoor patio where they serve up a
variety of appetizers,
salads (including The
Greens Seared Ahi Salad on organic field greens, bean sprouts, red onions, toasted sesame seeds, and crispy wontons with ginger wasabi soy dressing), seasonal soup, artisan sandwiches (including a the hearty Corned Beef Sandwich and Ribeye Steak sandwich), and main dishes including fresh fish tacos, daily fish specials, grilled NY Strip steak, and
Greens Seared Ahi
Salad on organic field
greens, bean sprouts, red onions, toasted sesame seeds, and crispy wontons with ginger wasabi soy dressing), seasonal soup, artisan sandwiches (including a the hearty Corned Beef Sandwich and Ribeye Steak sandwich), and main dishes including fresh fish tacos, daily fish specials, grilled NY Strip steak, and
greens, bean sprouts, red onions, toasted sesame seeds, and crispy wontons with ginger wasabi soy dressing), seasonal soup, artisan sandwiches (including a the hearty Corned Beef Sandwich and Ribeye Steak sandwich), and main dishes including fresh fish tacos, daily fish specials, grilled NY Strip steak, and pasta.
The whole time we're talking, Field and Okamoto are being interrupted by line cooks and chefs, placing their morning orders: a
variety of greens for Cookshop; 50 pounds
of pea shoots for a simple, lemon - dressed
salad at Franny's; and all
of the chicory rosettes they've got for Andrew Luzmore, the market forager at Blue Hill Stone Barns.
Every guest has the ability to customize a wide
variety of salads, wraps and grain bowls per their nutritional needs from more than 60 fresh ingredients including an extensive
variety of freshly chopped leafy
greens, vegetables, fruits, proteins, 30 different dressings, homemade deli
salads, sauces, and daily baked homemade croutons.
More than just burgers, customers can also enjoy a selection
of tender marinated grilled chicken sandwiches, fresh tossed signature
salads, along with a
variety of irresistible sides including rosemary and garlic — seasoned Smashfries, fried pickles, haystack onions, and veggie frites (flash - fried and seasoned asparagus spears, carrot sticks and
green beans).
The lunch menu offers a
variety of hot and cold sandwiches, wraps, and paninis, as well as a seasonal
green salad, a superfood
salad, and a hot bowl
of the day served with house - made crostini.
We offer a minimum
of 6 sides daily with lunch choices: fresh garden
salad greens plus fruits and vegetables in an inviting
variety.
It can be eaten cold as a
salad (by adding it to a
variety of vegetables such as tomatoes,
green beans, spinach) and topping it with your favorite low - calorie dressing.
'' Spinning an old style: go beyond different
green varieties of salads and try salsas, bean or roast vegie
salads, and
salads mixing lots
of vegetables with a little wholemeal pasta or quinoa.
I used to eat beans & legumes in a
variety of dishes, most often:
salads (loved garbanzos on a leafy
green salad, for example), soups (primary white bean or lentil with a beef or chicken broth sans any tomatoes), and side dishes.
I will be working closely with our chef to create a delicious, nourishing and balanced menu focussing on natural plant based whole foods and superfoods.You will enjoy a
variety of green smoothies, superfood
salads, cleansing soups, and much more!
Craving some
greens, I ordered an Avocado
Salad and a chicken taco while Scott opted for a
variety of tacos.
That's why I enjoy ONE cup
of daily coffee, ONE (or occasionally two) cups
of daily red wine, one or two cups
of a
variety of teas daily, ONE serving
of a leafy
greens salad each day, Nightshade vegetables like tomatoes and peppers a couple times a week, the healthiest types
of aged cheeses a few times a week, and even the occasional dark beer... and I know that these are generally doing a body good... PLUS, they're just really enjoyable and a fun part
of life!
Salad:
Green and purple kale Tomatoes (preferably mixed
varieties) Yellow beet Red onion Yucon Kalamata olives Juice
of half a lemon Sea salt Sesame seeds
Both pears and pomegranates are winter fruits and putting them together in a
salad with grated Swiss cheese makes a lovely Christmas combination
of green and red and white that is a perfect addition to any holiday table or just for a weeknight dinner during a season when it seems like there isn't as much
variety of fresh fruits to choose from.
Many Greys also enjoy a
variety of treats and snacks such as nuts, healthy table food like steamed
green beans, breakfast toasts and the occasional bit
of your leftover
salad would be nirvana for these beautiful birds.
Great for a
variety of animals, Reptile
Salad contains kale, red Endive, dandelion
greens, leaf lettuce and fresh - cut nopales cactus.
Trimmed with balsamic vinegar and olive oil the Greek
salad consisted
of a sizeable helping
of a
variety of fresh, leafy
greens, sun dried tomatoes, onion and feta cheese.
Popular dishes to look out for when in Laos include Som Moo, a sausage made from fermented pork; Pho, a noodle soup to which any
of a wide
variety of meats may be added plus
green vegetables and chillies; kaipen - paper - thin sheets
of dried
green algae dusted with sesame seeds, deep fried and served with chilli paste (jaew bong) and tam mak houng, a papaya
salad flavoured with chilli, garlic, peanuts, fish sauce and lime.
cepa), which contains most
of the economically important
varieties (including cultivars grown for
green or
salad onions) and the Aggregatum Group, which includes shallots and potato onions, and typically produce clusters
of small bulbs (Brewster 1994).