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salads

salads Sentence Examples

  • This cafe has specialty pizzas, sandwiches, seafood, soups and salads, all of which, including the pastas and sauces, are made fresh daily.

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  • Some have given up all grain and pulse foods, and have declared that old age can be best resisted by living entirely upon fruits, salads, nuts, soft water and milk products.

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  • Onions may be forced like mustard and cress if required for winter salads, the seeds being sown thickly in boxes which are to be placed in a warm house or frame.

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  • It forms no bulbs, but, on account of its extreme hardiness, is sown in July or early in August, to furnish a reliable supply of young onions for use in salads during the early spring.

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  • Under this head are included those esculents which are largely eaten as " vegetables " or as " salads."

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  • This name has been applied to the method of forcing early vegetables and salads during the winter and spring months in the market gardens in the neighbourhood of Paris.

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  • Sow also in heat mustard and cress for salads, onions for salads; tomatoes, celery to be pricked out for an early crop; and Early Horn carrot and kidney-beans on slight hotbeds.

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  • Sow lettuce for succession, with radishes and Round-leaved spinach, twice in the course of the month; and small salads every fortnight.

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  • Small salads should be sown every ten days.

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  • Sow broccoli and kidney-beans both in the second and in the last week, and lettuces and small salads twice or thrice during the month; sow all herbs, if not done last month.

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  • - Sow main crop of beet in the first week, small salads every week, radishes and lettuces thrice, spinach once a fortnight, carrots and onions for late drawing, kidney-beans in the first week and together with scarlet runners in the last fortnight; endive for an early crop; also peas and Longpod and Windsor beans, cauliflowers, Early York or Little Pixie cabbages, Brussels sprouts, borecole, broccoli, savoys and kale for late crops.

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  • Sow salading every ten days; also carrots, onions and radishes for drawing young; and chicory for salads; sow endive for a full crop. In the first week sow Early Munich and Golden Ball turnips for succession, and in the third week for a full autumn crop. Sow scarlet and white runner beans for a late crop, and cabbages for coleworts.

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  • Sow endive, for autumn and winter use, in the beginning and end of the month; also successional crops of lettuce and small salads.

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  • - Sow winter and spring spinach in the beginning and about the end of the month; parsley and winter onions, for a full crop, in the first week; cabbages about the middle of the month, for planting out in spring; cauliflower in the first half (Scotland) and in the second half (England) of the month; Hardy Hammersmith and Brown Cos lettuce in the first and last week; small salads occasionally; and Black Spanish radish, for winter crops.

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  • The flowers are sometimes eaten in salads, and the leaves and young green fruits are pickled in vinegar as a substitute for capers.

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  • borra, rough hair), a herb (Borago oJJicinalis) with bright blue flowers and hairy leaves and stem, considered to have some virtue as a cordial and a febrifuge; used as an ingredient in salads or in making claret-cup, &c.

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  • It is cultivated for the sake of its leaves, which are used in salads and soups as a substitute for young onions.

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  • Cherry tomatoes have a superior taste and are great in salads.

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  • anchovy are also great fish dishes, including anchovies and swordfish, and salads and cous-cous dishes with a North African influence.

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  • aniseed flavored and can be used in teas as well as in recipes with fish, rice and salads.

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  • A tasty aniseed flavored herb for salads, cheese and egg dishes.

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  • The new menus incorporate appetizers, salads, entrees and desserts that reflect distinctively European and American tastes.

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  • The salads are easy to create and can take less time than it takes to fill a baguette.

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  • Artichoke hearts also add a wonderful flavor to salads, pasta dishes, vegetable bakes and pizzas.

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  • These include foods like fresh fruit and vegetables, salads, fish, and hot chicken broth.

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  • You can also add thinly sliced raw cabbage to salads.

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  • Here are a few pointers to uncovering these new green light menu options: Salads are your best option, usually with grilled chicken.

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  • cooked like spinach or in soup, or eaten raw in salads (Richter 1981 ).

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  • Meat and salads will be provided but please bring your own crockery, cutlery and drink.

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  • A good cropper which will add color to your salads.

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  • crunchy texture for salads.

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  • Other plants gathered included dandelion leaves for greens and salads, chicory roots for a coffee substitute, and cabbage leaves for chilblains!

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  • fresh dandelion and chicory leaves and other spring greens are wonderful in salads.

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  • Our Menu is varied and ranges from enticing salads, char grilled steaks, sizzling fajitas succulent ribs and much more.

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  • fruit salads.

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  • gooseberry the season come the dessert gooseberries that are sweet enough to be eaten raw - try them in fruit salads.

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  • Sweet peppers, tomatoes, cucumbers, aubergines, celery, salads and globe artichokes can all be sown in a frost-free greenhouse.

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  • You are beginning to anticipate having a bountiful harvest of cucumbers for salads and maybe even pickles.

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  • From Italian spaghetti sauces to Greek salads to Turkish kebabs, the sweet, strong flavor of Mediterranean oregano is perfect.

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  • Nigel Slater's delicious summer salads Britain's best food writer mixes up fresh beans and peas, juicy melons and silky salami.

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  • minty flavor to salads.

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  • Most salads today are the product of intensive monoculture with extended cropping seasons.

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  • We grew nasturtiums and eaten the horn off the flower in salads.

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  • one-woman guy keep same for salads the first round period google emerged.

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  • For delicious paellas, barbecue chicken, fish, vegetarian dishes, soups and salads.

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  • We started with a dozen delicious salads all served at once, then came crispy deep fried filo parcels of spicy fish.

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  • homemade pates and salads, prepared foods, spices, pastas and sausages.

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  • penne pasta and excellent salads.

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  • Out on the salt marshes you might find sea purslane, whose oval, fleshy leaves can be added to salads or stir-fried.

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  • TIP: eat spinach leaves raw in salads or add them to sandwich fillings.

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  • They are increasing in consumption and whilst widely used raw in salads, are not necessarily mild.

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  • raw in salads or add them to sandwich fillings.

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  • rosettes of slender green leaves of a crunchy texture for salads.

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  • Thai shallots, especially when fried, have a more pronounced taste and are often used for garnishing salads and snacks.

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  • sausage sandwiches or add to hot potato salads!

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  • seafood dishes, oysters or salads.

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  • banana shallots - a long curved variety are a fashionable addition to sauces and salads.

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  • shredded finely for salads or garnish.

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  • Rumex scutatus, ' French sorrel ' adds a sharp flavor to salads, omelets and soups.

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  • However, vegetarian tastes are catered for, with appealing salads and thick hearty soups.

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  • To care espn and california with salads specialty sandwiches.

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  • Caffé Uno makes a brave stab at both offering traditional Italian fare and the tourist friendly salads, baked potatoes and the like.

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  • summery salads, seafood and light fish dishes.

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  • George To continue the theme of Healthy Eating why not make some herb flavored oil or vinegar to drizzle over your summer salads.

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  • Sometimes I cook large rice or pasta for salads and vary the toppings as the week goes by.

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  • baby turnips can be used whole (they're good grated raw in salads ), larger ones should be peeled.

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  • A recent Mintel report cites that more than one fourth of respondents use vinaigrette on their salads.

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  • Try adding lemon juice to add an extra zing to salads.

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  • nigra), white mustard, used when young in salads (B.

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  • Some have given up all grain and pulse foods, and have declared that old age can be best resisted by living entirely upon fruits, salads, nuts, soft water and milk products.

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  • Onions may be forced like mustard and cress if required for winter salads, the seeds being sown thickly in boxes which are to be placed in a warm house or frame.

    0
    0
  • It forms no bulbs, but, on account of its extreme hardiness, is sown in July or early in August, to furnish a reliable supply of young onions for use in salads during the early spring.

    0
    0
  • Under this head are included those esculents which are largely eaten as " vegetables " or as " salads."

    0
    0
  • This name has been applied to the method of forcing early vegetables and salads during the winter and spring months in the market gardens in the neighbourhood of Paris.

    0
    0
  • Sow also in heat mustard and cress for salads, onions for salads; tomatoes, celery to be pricked out for an early crop; and Early Horn carrot and kidney-beans on slight hotbeds.

    0
    0
  • Sow lettuce for succession, with radishes and Round-leaved spinach, twice in the course of the month; and small salads every fortnight.

    0
    0
  • Small salads should be sown every ten days.

    0
    0
  • Sow broccoli and kidney-beans both in the second and in the last week, and lettuces and small salads twice or thrice during the month; sow all herbs, if not done last month.

    0
    0
  • - Sow main crop of beet in the first week, small salads every week, radishes and lettuces thrice, spinach once a fortnight, carrots and onions for late drawing, kidney-beans in the first week and together with scarlet runners in the last fortnight; endive for an early crop; also peas and Longpod and Windsor beans, cauliflowers, Early York or Little Pixie cabbages, Brussels sprouts, borecole, broccoli, savoys and kale for late crops.

    0
    0
  • Sow salading every ten days; also carrots, onions and radishes for drawing young; and chicory for salads; sow endive for a full crop. In the first week sow Early Munich and Golden Ball turnips for succession, and in the third week for a full autumn crop. Sow scarlet and white runner beans for a late crop, and cabbages for coleworts.

    0
    0
  • Sow endive, for autumn and winter use, in the beginning and end of the month; also successional crops of lettuce and small salads.

    0
    0
  • - Sow winter and spring spinach in the beginning and about the end of the month; parsley and winter onions, for a full crop, in the first week; cabbages about the middle of the month, for planting out in spring; cauliflower in the first half (Scotland) and in the second half (England) of the month; Hardy Hammersmith and Brown Cos lettuce in the first and last week; small salads occasionally; and Black Spanish radish, for winter crops.

    0
    0
  • The flowers are sometimes eaten in salads, and the leaves and young green fruits are pickled in vinegar as a substitute for capers.

    0
    0
  • borra, rough hair), a herb (Borago oJJicinalis) with bright blue flowers and hairy leaves and stem, considered to have some virtue as a cordial and a febrifuge; used as an ingredient in salads or in making claret-cup, &c.

    0
    0
  • It is cultivated for the sake of its leaves, which are used in salads and soups as a substitute for young onions.

    0
    0
  • Out on the salt marshes you might find sea purslane, whose oval, fleshy leaves can be added to salads or stir-fried.

    0
    0
  • TIP: Eat spinach leaves raw in salads or add them to sandwich fillings.

    0
    0
  • They are increasing in consumption and whilst widely used raw in salads, are not necessarily mild.

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    0
  • Thai shallots, especially when fried, have a more pronounced taste and are often used for garnishing salads and snacks.

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  • Make sausage sandwiches or add to hot potato salads !

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  • Later in the flight, we offer more options -- hot sandwiches, chilled salads, light breakfasts, fresh fruits and savory snacks.

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  • Food Choice: Drink on its own or with light seafood dishes, oysters or salads.

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  • Banana shallots - a long curved variety are a fashionable addition to sauces and salads.

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  • It can be added to a stew, pickled, grated into soy dipping sauces, or shredded finely for salads or garnish.

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  • Rumex scutatus, ' French sorrel ' adds a sharp flavor to salads, omelets and soups.

    0
    0
  • However, vegetarian tastes are catered for, with appealing salads and thick hearty soups.

    0
    0
  • To care espn and california with salads specialty sandwiches.

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    0
  • Caffé Uno makes a brave stab at both offering traditional Italian fare and the tourist friendly salads, baked potatoes and the like.

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  • Marvelous with fresh, delicate summery salads, seafood and light fish dishes.

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  • George To continue the theme of Healthy Eating why not make some herb flavored oil or vinegar to drizzle over your summer salads.

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    0
  • Sometimes I cook large rice or pasta for salads and vary the toppings as the week goes by.

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  • Baby turnips can be used whole (they 're good grated raw in salads), larger ones should be peeled.

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  • Cake aside, Café Central serves salads and plain, unfussy food, such as schnitzels or dumplings with bacon.

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  • For lunch, try salads, vegetable soups, jacket potatoes or veggie hot dogs.

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  • A recent Mintel report cites that more than one fourth of respondents use vinaigrette on their salads.

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  • Try adding lemon juice to add an extra zing to salads.

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  • If you are hosting the shower around a meal time, plan to have more hearty offerings, such as sandwiches and salads or a hors d'oeuvres bar.

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  • Salads are enjoyed throughout the world.

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  • Salads are also extremely versatile and make a great alternative to sandwiches for a packed lunch.

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  • Although salads are such a popular and versatile dish, they are often packed in disposable plastic containers, meaning that while the salad is good for us, the container is bad for the environment.

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  • Plastic salad containers are often used to pack salads.

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  • Compostable containers for salads and other foods are made from natural materials such as plant fiber and starches.

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  • Dried herbs are great, but they simply don't compare in flavor to using fresh herbs in your meat dishes, pastas and salads.

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  • Rosemary - used to flavor many meat dishes and occasionally salads.

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  • It can also be used to flavor salads, such as cold cucumber salad in a cream sauce.

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  • They also make an excellent complement to sauces, salads and spaghetti.

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  • Add ginger to steamed vegetables, salads, sauces, baked goods, desserts or ethnic dishes.

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  • Heart Disease: Individuals who regulalry dress their salads with vinegar and oil (at least five times weekly) may experience reduced risks of heart disease.

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  • Instead, mix it with a bit of water and honey as a refreshing drink, or substitute it for distilled white vinegar when preparing sauces, salads, or marinades.

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  • Leaves from a young plant may also be put into salads or used as a garnish.

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  • Garde Manger: This is the "cold chef." The garde manger (gard mon-zhay) uses artistic skill to create cold dishes like hor d'oeuvres, pate, salads, and relishes.

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  • This metal blade cuts thin slices perfect for salads.

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  • Small salads and vegetable dishes, pate, or charcuterie begin the meal.

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  • Try truffles slices or oil in salads, cold dishes, or sprinkled on prepared dishes.

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  • Ham brings a lot of flavor to any dish from salads to soups.

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  • When looking to order nutritious fast food, look for salads served with the dressing on the side and ask for the light versions of the dressings.

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  • Most of the salads that have a lump of protein on top, such as chicken, bacon, or turkey, have a lot of hidden fat as well.

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  • You can find nutritious fast food salads like Wendy's Mandarin Chicken Salad.

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  • Well, salads are only boring if they are made that way!

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  • I know this amazing lady that makes salads that blow away anything and everything!

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  • She eats mostly salads and she actually got me back into salads.

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  • But raw organic food is much more than salads.

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  • Grilled food goes well with typical summertime fare, such as fruit salads and citrus desserts.

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  • Lunch often includes soup, bread, salads, a main dish and dessert.

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  • Salads - instead of adding cheese, eggs, fish or meat, try adding slices of marinated tofu or some slices of vegan cheese.

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  • Given its neutral taste and ability to absorb flavors from surrounding ingredients, tofu can be served in a number of dishes from salads to dessert.

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  • Coconut meat can be shredded and added to salads or rice dishes, or you can bake it with a little sweetener and cinnamon for a tasty treat.

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  • Pomegranates are wonderful in salads with dark leafy greens, as well as fruit salads.

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  • For example, decide that you will only eat raw snacks, or swap your regular lunches for salads with nuts and seeds sprinkled on top.

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  • These are commonly used in many different dishes from baked foods to salads.

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  • Great ways to eat fruits in order to maximize the nutritional benefits includes fresh fruit salads, smoothies and enjoying fresh fruit with cereal or yogurt.

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  • For as many meals as possible, look to include large and creative salads with lots of your favorite veggies.

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  • Choose almonds, walnuts, nut butters, and raw mixed nuts (unsalted), or garnish salads or soups with sesame seeds, pine nuts, or roasted pumpkin seeds.

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  • Use grilled veggies in paninis, salads, on pizza, or just eat them plain!

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  • You can also serve them on salads or as a yogurt topping for a crunchy treat.

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  • Try adding nibs to salads or even savory dishes such as casseroles and pasta.

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  • Grain-based salads, served hot or cold and often made with quinoa, rice, millet, barley, or bulgur, provide a variety of textures and a pleasing, nutty contrast to other ingredients in a finished dish.

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  • Bread salads such as panzanella are an excellent way to use up leftovers, and fruit salads make good breakfasts, brunch sides, or light lunches.

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  • Eat raw sprouted seeds as a snack or on top of salads and other foods.

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  • Many restaurants feature vegetarian-friendly options such as salads and garden burgers.

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  • Enjoy your spouts in salads, sandwiches and juices, or try heartier bean or lentil sprouts right from the fridge.

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  • From that point, wheatberries can be mixed with any number of foods to create delicious and hearty salads.

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  • There are a plethora of recipes for wheatberry salads available on the Internet and in cookbooks.

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  • You can serve several salads - perhaps you can even work with a local organic farmer who would like his or her wares advertised.

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  • With several types of pizza and salads available, this casual dining option makes a great mid-morning pick-me-up, afternoon munchie, or late-night snack.

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  • The flowers are used in salads for a tart, slightly bitter taste.

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  • They can be served on salads or in sandwiches, stir-fried or served in a wide variety of other ways.

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  • If it is going to be used as an oil for salads or in cooking, then the nuts are roasted to bring out a smoky-pepper flavor.

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  • Ground seeds can be sprinkled onto salads and other dishes.

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  • Some sprouts are good in salads, while others can be used in breads and other baked goods.

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  • Mixtures are an excellent way to add unique flavor to salads, sandwiches, and other dishes.

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  • Organic gardening for beginners can be a little confusing, but in no time at all you will be eating fresh salads and vegetables that you grew yourself.

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  • Sheep Sorrel Leaves - This herb is eaten in salads and dried and used for herbal teas and tonics.

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  • It is not the best for canning, but it is perfect for sandwiches and salads.

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  • Sunny Boy - A bright, yellow tomato with a strong tomato flavor that is great for slicing and eating fresh or adding color to salads.

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  • Dining: Different dining options are available throughout the park, including snack foods and full meals such as carved sandwiches, salads, desserts, and other classic amusement park fare.

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  • All three resorts offer food courts with multiple options for food from grilled salmon to hamburgers to salads, pizza and more.

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  • The body has a smooth creamy texture and ends with a slight tang of acidity that makes for a nice accompaniment to seafood, salads and chicken.

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  • Most picnics however lean towards more simple fare: the cold chicken, ham, smoked salmon, cheese, sushi, salads (pasta, potato, green, Jell-O), snacks and fruit.

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  • Many families have unusual special salads or other side dishes, and it can be difficult to predict which flavors will show up on the dinner table.

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  • Choose vegetables that you can use to create salads, use as toppings for burgers and other main courses, and that you can wrap in foil and cook on the grill.

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  • Infected food handlers who prepare salads, sandwiches, and other foods that require no cooking can spread the disease.

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  • Although eating chicken is a known risk factor, drinking water and eating salads have not been considered significant risks until studies of causes released in 2003 showed possible association with Campylobacter diarrheal infections.

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  • To reduce the risk, travelers should use bottled water for drinking and brushing teeth, and avoid ice (it may be made with contaminated water) and raw foods, including peeled fruit, raw vegetables, and salads.

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  • From salads to appetizers to main dishes, hard-boiled eggs add a tender and tasty element to your recipes.

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  • Pasta salad is a refreshing change to garden salads but no less nutritious.

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  • Elbow Macaroni- is great in cold pasta salads that have a thicker sauce.

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  • Mostaccioli- The "small mustache" shape works well with pasta salads that have longer ingredients like julienne sun dried tomatoes and julienne bell peppers.

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  • Tortiglinoni- these narrow tubes of ridged pasta are good for salads with a lighter dressing.

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  • Pasta salads are fun, light, and easy to make.

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  • If fast foods are a necessary evil, try to choose items like grilled chicken sandwiches, salads, or fruit.

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  • This detox diet focuses on eating salads, eggs, fish and chicken.

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  • Located in the Tower lobby, it features a wide array of coffee drinks, homemade pastries, Italian sandwiches, salads, and chilled wines throughout the day.

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  • Salads and fresh fruits are the richest sources.

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  • To enjoy Vitamin K rich foods, create healthy salads from dark, leafy greens, and top the salad with other foods that also contain moderate or small amounts of the nutrient.

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  • Sprinkle whole or ground seeds onto other foods such as cereal, oatmeal, grits, or salads.

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  • New models such as the Model 275 combine both juicing action and cutting functions, so raw foodists can juice fruits and vegetables and quickly and easily chop vegetables into fine slaws and salads.

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  • While dressings can sometimes be a wild card, you can order salads without croutons and use a vinegar and oil mix.

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  • Even products you may think are gluten-free such as salads may not be so if croutons are served on the salad or if dressings contain gluten.

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  • Fruit salads offer a sweet finish to your holiday meal if you looking to avoid the calories from pecan or pumpkin pie.

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  • Balance quick meals with salads, fresh fruit, vegetables, milk and wheat bread.Every child gets hungry between meals.

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  • Consider bringing along a small cooler filled with cheese, sandwich meats, bread, salads, and drinks to help ease the culinary monotony.

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  • Palmita Deli is an American style deli that serves sandwiches, pizza, organic salads and homemade desserts.

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  • With more and more people juicing, eating salads and trying to live healthier, they need to eat cleaner too.

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  • LoveToKnow Recipes has a large selection of drinks, appetizers, salads, and side dishes for you to choose from.

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  • You will be eating quite a few salads, and will need to count out your daily allotment of almonds.

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  • Overall, if you enjoy eating meat and salads and believe that you can eat what is allowed in moderation, this may be the diet for you.

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  • I am not sure how well this diet works for others who do not have issues with dairy products or a dislike of salads or frequent servings of met.

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  • I am not sure how well this diet works for others who do not have issues with dairy products or a dislike of salads or frequent servings of met.

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  • You will be eating quite a few salads, and will need to count out your daily allotment of almonds.

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  • Overall, if you enjoy eating meat and salads and believe that you can eat what is allowed in moderation, this may be the diet for you.

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  • Five servings of vegetables a day might sound like a lot, but that does not mean five full-size salads.

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  • Raw foodists eat far more than salads and sliced fruits and vegetables.

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  • In the first phase, which is to be followed for only two weeks, carbohydrate intake is restricted to 20g daily -- dieters are encouraged to get these carbs from salads and green vegetables.

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  • Phase two is less restrictive, but unless the cook in the house is creative, the diet could lead to boredom (and lots of plain salads) quite quickly.

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  • Grapefruit makes a great addition to many garden salads.

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  • Plan on one ball for a serving of starch or fruit, and two balls for green veggies or salads.

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  • You'll also get plenty of vegetables, eggs, cheese, and nuts, and salads with olive oil dressings.

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  • These foods are great eaten alone or in salads, but they also make excellent smoothies and raw soups.

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  • Add them to salads or eat them as snacks.

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  • More and more people are choosing to stop cooking their food and learning how to vary the raw foods they choose . These include raw salads, greens, fruit, nuts and seeds.

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  • Lettuce and other greens: Salads fill you up before you get to the main part of the meal, and are a good source of vitamins.

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  • Zucchini squash: Another low-carb vegetable that's great on salads or cooked as a vegetable.

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  • The traditional way to eat artichoke is to peel the leaves and dip them in butter, but they also work well sautéed, grilled, and in salads and casseroles.

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  • It's easy to add vegetables to salads, pasta sauces and rice dishes in addition to just eating them as sides.

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  • Spring for salads, lean beef, chicken, fish, raw vegetables and the like; consult with a dietician if you have special nutritional needs or allergies to consider.

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  • The salads and greens mentioned here and in any phase are to be dressed only with oils and vinegar unless otherwise noted.

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  • Conversely, fiber-rich salads, lean chicken dishes and other old-school diet staples are a good bet for getting your midsection in shape.

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  • While traditional foods like fruits, vegetables, salads, soups, and lean meats remain popular food choices for the health conscious, more exotic foods are on the menu as well.

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  • Salads full of cheese and fattening dressings, and in some cases even fried chicken or bacon bits, sometimes contain even more calories and fat than burgers.

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  • The salads and greens mentioned here and in any phase are to be dressed only with oils and vinegar unless otherwise noted.

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  • Salads are an obvious choice but these selections can backfire.

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  • It can be tossed in salads, blended in smoothies, mixed with yogurt or just eaten plain.

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  • Salads provide the base in the Thrive plan because they provide minerals, vitamins and fibre.

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  • There are infinite combinations available for delicious salads and healthy dressings.

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  • Likewise, rather than pouring dressing out of the bottle, use a salad dressing spritzer to give you a controlled amount of dressing in which to dress your salads.

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  • When you're trying to drastically cut calories, salads should become your friend.

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  • Salads make a healthy low-fat dinner option, but be sure to check the label on the salad dressing of choice.

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  • Choose from fillings such as tuna or chicken salads, hummus and vegetables, or a mixed salad with feta cheese and olives.

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  • While pasta salads are traditional at picnics, why not mix it up a bit with Thai or Vietnamese-style noodle salads, or create a delicious pasta salad with a twist.Udon noodles are one of several styles of Japanese noodles.

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  • Salads made with either or both of these ingredients are perfect for a summer picnic because they provide a wonderful background for fresh veggies and herbs.

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  • These salads can be easily transported in plastic containers and pair well with sandwiches and a simple dessert for a complete picnic lunch.

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  • If you will have ample tables and chairs, you can include salads, quiches and other things that must be eaten with a fork.

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  • Serve seasonal fare, such as apple slices with cheese, roasted vegetables, salads, tea sandwiches with seasonal ingredients, and preserves with scones or biscuits.

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  • These quick and easy finger foods often include dessert bars, ham or turkey sandwiches and a variety of chilled salads.

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  • For example, make any chilled salads a day or two ahead of time, and prep vegetables the day before the dinner party.

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  • Add a couple of different salads, a nice selection of vegetables, one or two bread choices, and top off the entire meal with a decadent dessert.

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  • Pastas, salads that are meals themselves, and burgers are other food options.

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  • Taco bell offers salads, bean burritos, and menu items which focus on beans, rice and tomatoes.

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  • In addition, the restaurant is replete with salads and soups.

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  • Salads are served with local wild greens and a huge assortment of cheeses, wines and local mushrooms.

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  • Hot and cold subs with veggie options and several styles of full-size salads (dressing on the side) are available.

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  • Side dishes and salads are divided into two different sizes, which lets you order a smaller amount of calories.

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  • The outdoor restaurant near the visitors center offers salads and sandwiches.

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  • There are many salads on the menu if you're looking for something lighter, and you can even add chicken or grilled mushrooms to the salad.

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  • Light meals of soups and salads are available for those on the go.

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  • Innovative salads and hearty entrees make a full meal, but feel free to add a side of plantains, yucca, sautéed spinach or rice.

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  • Sandwiches, elk burgers, enchiladas, salads and appetizers are also available.

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  • Only open for breakfast and lunch, you can get classic breakfast favorites such as eggs and pancakes as well as sandwiches, soups and salads.

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  • Salads include pan-seared salmon, and soba noodles with mahi mahi.

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