SALAD GREEN
View allAll Photos Tagged salad
Created for Saturday Self-Challenge ~ Fruit and Vegetables
This started off as a macro shot of spring onions growing in our veggie garden - I then took a shot of some apples and their leaves, put that though DDG with a SNIP of my spring onion, and used that as a texture over the original macro. The bee came along for the ride.
Why be normal?
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Bibb lettuce, oak leaf lettuce, and strawberries from our first CSA pickup, plus blue cheese, toasted walnuts, and vinaigrette from Alice's Tea Cup.
a simple tuna salad for lunch today. i added some orange zest and torn mint leaves to give it some zing.
from KraftFoods.com
Taco Salad Makeover
PointsPlus Value: 9
Servings: 4
Preparation Time: 10 min
Cooking Time: 18 min
Level of Difficulty: Easy
Course: main meals
Ingredients
4 medium flour tortilla(s), 6-inch
16 oz 95% lean/5% fat raw ground beef
1 Tbsp chili powder
1/2 cup salsa
1 cup canned kidney beans, drained and rinsed
4 cup lettuce
1/2 cup shredded fat-free cheddar cheese
1 cup tomato(es), chopped
8 Tbsp fat-free sour cream
Instructions
PREHEAT oven to 425F. Crumple four large sheets of foil to make four 3-inch balls; place on baking sheet. Place 1 tortilla on top of each ball; spray tortilla with cooking spray. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)
MEANWHILE, brown meat with chili powder in large nonstick skillet on medium-high heat, stirring occasionally. Add salsa and beans; cook until heated through, stirring occasionally.
PLACE 1 tortilla shell on each of four serving plates. Fill evenly with lettuce, meat mixture, cheese and tomatoes. Top with 2 Tbsp of sour cream.
The food at Karavas is nothing short of fantastic. It is also reasonable. The digs are not "glorious," but it you want to pay 300% more, go to one of those.
(Sad to say, this restaurant no longer exists.)
8>(
I'm definitely dialing back on the flora for a bit, I have way too much of it on my stream at a time.
I make my salads with romaine, arugula, cucumber, grape and regular tomatoes, garbanzo beans, avocado, pistachio nuts, croutons, oil and vinegar. If I could reshoot this, I would remove the front crouton. But I can't because I ate it! : )
Fatty marrow on char grilled toast (more delicious St. John bread) that bring out the smoky flavours from of the char. The marrow was served unsalted and tasted only oily, rich, but ironically very clean. I enjoyed the lightly dressed parsley salad, which was a lovely blend of crisp greens, kicked up with lightly salted fresh capers and peppery red onions. The salad was the cleansing component on this otherwise artery clogging plate, balancing out the strong flavours of the grilled toasts and cutting the richness of the fatty marrow.
Seen on: miseenplace.co.uk/blog/index.php/restaurant-reviews/st-jo...
Salad Cress, always on the kitchen windowsill for adding to salads and sandwiches I love it's peppery taste.
#Member's Choice - found in the Kitchen#
#Macro Monday#
Happy Macro Monday everyone.
Peoria, AZ
IMG_4538F
Salad bowl: Avocado, tomato, mix nuts, walnuts, strawberries, green olives, garlic salt, pepper
Music:
Modern Talking - Cheri Cheri Lady 2018 (Deejay-jany Remix)
Delicious and healthy egg and sardine salad in a ceramic bowl on wooden table. Photo available for licensing now at iStock: www.istockphoto.com/photo/delicious-sardine-egg-salad-gm1...
Riquette artichaut, haricot vert, asperge verte, tomato, mozzarella
... mangé et apprécié le restaurant:
"Ladurée "Paris
Parisian tea rooms' history is intimately tied to the
history of the Ladurée family. It all began in 1862, when
Louis Ernest Ladurée, a miller from the southwest of
France, founded a bakery in Paris at 16 rue Royale.
In 1871, while Baron Haussmann was giving
Paris a « new face », a fire in the bakery opened
the opportunity to transform it into a pastry shop.
The decoration of the pastry shop was entrusted to
Jules Cheret, a famous turn-of-the-century
painter and poster artist.
For more informations:
www.laduree.com/en_int/#!brand/history
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they are made with the eye, heart and head.”
[Henry Cartier Bresson]
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We used the recipe for this delicious salad from a book "Mamma Mia" by Cristina Bottari. blog.getitcooked.com/2014/06/tuscan-bread-salad_17.html