Sentences with phrase «version of this salad in»

Not exact matches

Whether you make your version of the muffuletta sandwich in the traditional style, loaded with meat — capicola, salami, pepperoni, prosciutto, and the like — or you prefer a meatless option like this recipe for Eggplant Muffuletta Sandwiches, the one thing you can't leave out is the olive salad.

I use it finely chopped, raw, in place of apple or half and half with apple to make a healthier version of a Waldorph type salad or sandwich spread or dip....

In the meantime, I have my leftovers to look forward to: — a spinach salad with breast meat, fresh pineapple chunks, dried cranberries, and some shredded carrots and apples (I love colorful salads)-- my Pumpkin chicken skillet, based off of Gluten - Free Mommy's pumpkin chicken tortillas (but I try to limit my corn - intake so my version tops the filling on baked sweet potatoes.

My version below has a good proportion of veggies, meat, and cheese to make this salad filling enough to be a meal in and of itself.

In this version with kale, he tops the salad with herb - roasted grapes, which add pops of sweet - tart flavor.

Whether you want an Asian flare with a miso dressing or a slightly sweet version to balance the saltiness of the bacon in a BLT Pasta Salad, this tutorial will walk you through the simple steps to make fresh, flavorful vinaigrettes.

For so long the dodgy, mass produced versions of legume salads that lurk in the corners of supermarket delis, constituted the sum total of my legume - salading experience and it put me off big time.

I was craving one of those sweet broccoli salads that has bacon in it, so I came up with my own healthier version.

Red grapes are the surprise element in this cold - weather version of a classic Mediterranean salad.

My festive rainbow version draws inspiration from the simplicity of that salad and the tart shredded apples in the kale salad from Poulet here in Berkeley.

Probably almost everyone has had some version of a bean salad in their life, or has their own family recipe for one.

While visiting my sister in Edmonton last week I had the pleasure of making a version of this salad.

Wanting to keep the Greek flavors, but have a chunkier, heavy - in - the - vegetables - department version of my Greek lettuce salad, I created Greek Chopped Vegetable Ssalad, I created Greek Chopped Vegetable SaladSalad.

I have avoided Caesar salad for a long time because I was afraid of the questionable ingredients in it — but this raw version looks delicious.

- a new version of ravioli salad with a cilantro pesto and other tasty bits - a big butter leaf salad with a a few crushed pistachios - goat cheese garlic - rubbed crostini (similar to the one in SNC)- special split yellow peas - a big bowl of lemon - zested toasted pepitas - big bowls of citrus wedges - Mark (my beer - brewing, fantastic brother - in - law) grilled up a platter of lemon chicken skewers, and Wayne did the spicy - lemon tofu version for the vegetarians

We've had it just on toast with avocado, with salads in my version of Puttanesca.

Apart from a few other favourites in the book, we have been making different versions of Sara's potato salad at least five times this summer.

I have blogged my own version of cauli couscous salad a few months ago: http://kelliesfoodtoglow.com/2014/04/01/loaded-cauliflower-couscous-salad-with-roasted-turmeric-chickpeas-that-study/ («That study» is not about chickpeas, btw) I favour a quick drying a softening blast of grated and turmeric - coated cauliflower in a hottish oven, with preserved lemon and lots of shaved veggies stirred in.

It's really disappointing for someone Greek to see all those versions of «greek» salad around the internet, drowned up in mayo, or with weird, needless additions.

I've had my dad's macaroni salad twice in the last ten days, and instead of sharing his version, which is the classic take on it - I was inspired to take a stab at my own version.

Probably because we have summer right in the corner, it comes to my mind all versions of salads: When It's too hot I usually make a fruit salad with lettuce.

We've made versions of this salad several times in the last few weeks and it's seriously addictive.

We left with a number of goodies too and I recently tried their Perfect Pinch Salt Free Fiesta Citrus Seasoning on a version of the zucchini ribbon salad that I fell in love with at the site visit.

Or you may like The Flavor Blender's version of Roasted Panzenella Salad with Balsamic Honey Mustard Dressing which has juicy sausages in it!

The bread at Cabbagetown was always wonderful, and I still make my version of the Wings of LIfe salad, a truly eclectic and wonderful meal in a bowl.

This vegan version of the classic salad dressing is tangy, savory, and perfect for dipping your favorite crudite or whole grain crackers in.

Another thing I love are my salads, especially in the summertime, so I thought, how about making a version of that peanut sauce for some crunchy salad veggies?

This version is made with diced up tofu and crunchy veggies in a creamy base of vegan mayo, Dijon mustard and a bit of tahini for a delicious and healthy vegan egg salad.

I served a version of this along with pizza, wings and a salad as kind of a hodge podge Sunday meal and it fit right in.

They are so good in a simple salad like my paleo version of Caprese salad below.

Simon Hopkinson's Caesar salad Zuni Café in San Francisco serves the most authentic version of this dish that I've tasted — and it is the closest to this recipe.

There are many versions of this spicy north - eastern Thai vegetable salad that is traditionally made, crushed and dressed in a wooden pestle and mortar.

But I honestly don't miss it in this version of Broccoli Crunch Salad.

With the flavors of the Greek isles (feta cheese, Kalamata olives and fresh oregano), this version will make you forget your grandma's potato salad in a flash.

I didn't get cabbage in my CSA this week, but I DID get fresh organic snap peas, fresh broccoli, and garlic scapes, so could easily make a CSA version of this salad — and I think I might do just that!

I hear you on feeding a man, no dinner salads for this guy here too;) thank goodness veggies come in the version of comfort food as well!

They were cheap to make, came together in minutes and were basically a version of our favorite salmon salad sandwich in...

I ordered a ringer of a salad the other night, and have been making a version at home in the days since - kale, farro, lots of avocado, carrots and fennel tossed with a creamy green garlic dressing.

The array of ingredients in this vegan version of Salad Niçoise — white beans or chickpeas, slender green beans, tomatoes, and olives — makes it a splendid main dish salad for a summer meal, either on busy weeknights or festive occasSalad Niçoise — white beans or chickpeas, slender green beans, tomatoes, and olives — makes it a splendid main dish salad for a summer meal, either on busy weeknights or festive occassalad for a summer meal, either on busy weeknights or festive occasions.

Refined and modern vegetable takes on comfort food classics take center stage on the menu, including: Buffalo Hen of the Wood mushrooms (in the style of buffalo wings) with German purple sweet potato salad and house (dairy free) blue cheese; Ginger Rice Congee, a vegan version of a Filipino rice pudding dish called Lugaw with sautéed shiitake and pink oyster mushrooms, spinach and jasmine rice; Orzo Alfredo inspired by fettucine alfredo with broccoli purée and sun - dried tomato - chili paste; Fennel Tartine, caramelized fennel, cashew crème and orange supreme on Sullivan Street Pullman bread; and the P.S. Burger, a Beyond Meat patty on Sullivan Street pane di patate (potato roll) accompanied by house made queso and thousand island dressing.

I had it in lettuce wraps tonight, going to make a spicy version of a taco salad tomorrow night... Besides putting it on a bun like pictured, any other ideas?

Enjoyed them for my first time raw in a salad at Bottega (albeit with some crispy pancetta; — RRB - and can't wait to try these with hazelnuts for another version of crunchy deliciousness.

Below you will see me in action tossing up a fancified version of my Arugula Salad with Pomegranate, Avocado and Goat Cheese, complete with mini-tutorials on seeding a pomegranate and poaching an egg.

-LSB-...] you will see me in action tossing up a fancified version of my Arugula Salad with Pomegranate, Avocado and Goat Cheese, complete with mini-tutorials on seeding a pomegranate and poaching an -LSB-...]

To whip up a vegan - friendly version of this salad, simply skip the honey in the candied walnuts and use a little extra sugar or maple syrup instead!

I gave up on the condensed version of the this soup long ago in favor of take - out varieties from Panera, as well as the salad and soup bar at the local grocery chain (which makes really good soup, it turns out).

Raspberries and spinach up the water content in this healthy version of potato salad.

In this version of the chickpea salad bowl I used acorn squash in place of the pumpkiIn this version of the chickpea salad bowl I used acorn squash in place of the pumpkiin place of the pumpkin.

In fact, each Easter I look forward to turning the found eggs into egg salad, although I get a little tired of your standard mayo / eggs / salt / pepper version.

A variation on my favorite egg salad recipe, this version uses plain yogurt in place of mayo and incorporates curry powder, chopped apples, toasted pecans, and minced chives.