Sentences with phrase «with red leaf lettuce»

You show me yours and I'll show you mine» I like a nori roll stuffed with lots of greens (any kind or combination — bok choy is great with red leaf lettuce), chopped garlic or onion, turmeric, cayenne, lemon juice (very important), avocado or hemp seeds, AND sprouted black lentils in the middle.

This Cara Cara Orange Salad with red leaf lettuce showcases the particularly sweet taste of this unassuming fruit.

Not exact matches

Satay chicken strips, carrots, bean sprouts, coconut curry noodles and lettuce leaves with three delicious spicy Thai sauces — peanut, sweet red chili and tamarind - cashew.»

I garnished the vegetable terrine with shredded red oak leaf lettuce, diced avocado and crumbled queso fresco (Thank you, Queso Del Valle!).

Variation For a more elegant presentation, serve on a bed of lettuce leaves and garnish with thinly sliced red onion or radish and a light sprinkle of toasted sesame seeds.

5 large lettuce leaves 4 raw beetroots 2 raw carrots 1/2 cucumber 1/2 red onion 3 avocados 5 cherry tomatoes 1 handful of cilantro (coriander) or flat - leaf parsley 2 tbsp olive oil 2 limes, juice (start with the juice from 1 lime and adjust to your taste) sea salt & black pepper

We had it on red lettuce leaves with pico de gallo and and guac and I was in heaven.

Iceberg and green leaf lettuces combined with red cabbage, red bell pepper, cucumbers, raisins, and roasted pistachios all topped with a creamy balsamic vinaigrette.

My favorite way to have chicken salad is mounded on a lettuce leaf accompanied with fruit (my favorites are red grapes and cantaloupe — just a great taste combination with the chicken salad), sliced ripe tomatoes sprinkled with salt and pepper, and crackers.

A recent lunch I had included a leftover baked chicken thigh wrapped in bacon, plus red leaf lettuce with green olives, a teeny tiny sliced avocado (yes, they're really called teeny tiny avocados and I get them at Trader Joe's), Farmhouse Culture dill pickle kraut, and Primal Kitchen Foods ranch dressing.

I especially love to toss this vinaigrette with a salad made up of Romain lettuce leaves, fresh cilantro, red bell pepper, avocado, cucumber and heirloom cherry tomatoes.

For lunch, I had a large salad with iceberg and green leaf lettuces, red bell pepper, grated carrot, cucumber, pumpkin seeds, raisins, and chopped chicken.

Place the beet burger down and top with tomato and red onion slices, lettuce leaves, and avocado.

I fill my bowl with green leaf lettuce, spinach, red cabbage, chopped red bell pepper, sliced cucumbers, TONS of scallions, and grated carrot.

Serve the burgers on a bed of lettuce leaves, with a dollop of avocado mayo, some chopped red onion, chopped jalapenos, and the slightly dehydrated mushrooms that were set aside earlier.

You have your roasted sweet potatoes and red onion, green beans and pepitas, all on a bed of red leaf lettuce and topped with a tangy yogurt dressing.

While things were heating up, I prepped the rest of the ingredients and made a super simple salad of red leaf lettuce, celery, and a scattering of golden raisins, which I dressed with an avocado oil - white balsamic - buckwheat honey vinaigrette.

Hearty red leaf lettuce is piled with fresh apple chunks, sweet dried apples & cranberries, crunchy walnuts, creamy blue cheese and tangy quick pickled onions.

And the results show that the green - leaf lettuce contains water - soluble, antioxidant compounds that act at a slow and intermediate speed, the red - leaf one has compounds with intermediate and rapid kinetics, and the semi-red-leaf one has three kinds of compounds, with a rapid, intermediate and slow speed.

Top shredded white meat with red onion, shredded carrots, chopped peanuts and cilantro, and wrap in whole lettuce leaves.

For genuine BBQ flavor, couple this spicy tofu with crunchy slaw and serve as a sandwich or wrapped in a large leaf of lettuce with sliced tomato and red onion.

Lunch Chopped Green - Market Salad: Top shredded green leaf lettuce with grape tomatoes, diced cucumber, 1⁄4 cup diced avocado, 2 tablespoons feta, chickpeas, and diced red onion; drizzle with 1 tablespoon each olive oil and lemon juice.

The tang is courtesy of the lemon and sesame oil vinaigrette in this salad made from a slaw of shredded green cabbage and carrots, diced red onion and mango, chopped raw almonds and sesame seeds served on a bed of romaine lettuce leaves along with baked tofu slices.

In this salad, peppery, dark - green arugula contrasts with sweet, crisp red leaf lettuce and light - green, lacy, bitter frisee.

You'd be left with 5 points for leafy greens and non-starchy veggies, which you can use up as follows: 100 grams lettuce + 50 grams chard + 50 grams red bell pepper + 50 grams broccoli.

I must say that I typically make them with romaine or red leaf lettuce but I have been craving kale lately and thought some variety would be nice.

You might make a lighter meal by tossing cooked poultry with sweet basil and fresh greens, such as spinach, red leaf lettuce or baby kale.

Cups 2 teaspoons vegetable oil 3 garlic cloves, crushed to a paste with a little sea salt 1 (1 - inch) piece fresh ginger, peeled and finely grated, reserving any juice 1 teaspoon finely grated lemon zest (optional) 2 red chiles, seeded and finely sliced (optional) 10 ounces ground turkey or chicken (any ground meat should work actually) 1/2 cucumber, seeded and cut into 1/2 - inch dice 3/4 cup (2 ounces) snow peas, trimmed and cut into very thin strips 4 scallions, thinly sliced on the diagonal 8 basil leaves Handful of fresh cilantro leaves 4 crisp iceberg or Boston lettuce leaves 1/4 cup (2 ounces) bean sprouts, soaked in ice water and drained just before use

They are filled with my favorite fall ingredients and served in beautiful red leaf lettuce that is full of nutrients.

Step 2 Wrap lamb slices in crispy lettuce leaves with mint sauce, sliced tomatoes, avocados and red onion.