SALAD GREEN
View allAll Photos Tagged salads
Bibb lettuce, oak leaf lettuce, and strawberries from our first CSA pickup, plus blue cheese, toasted walnuts, and vinaigrette from Alice's Tea Cup.
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>(
Spinach, leftover vegetables (potato etc), chopped nuts, a bit of cooked brown rice. Not bad! And very satisfying.
Tofu and sweet potato sauteed in chili powder and tomato juice tossed over a salad chock full of veggies and covered in salsa and my mom's homemade French dressing.
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! : )
Rich. Homemade salad dressing. Mayonnaise with a bit of sugar and vinegar. Sugared pecans. dried Cranberries, cherries, and strawberries.
Okay now we're talking my language. This is something you can keep eating, all of the time. Another shot with the 100MM Macro Lens, the fruit salad my cousin made for lunch.
Canon EOS 400D, 100 MM F/2.8 Macro Lens at F/2.8, Flash fired, red-eye reduction, Aperture Priority at 1/5th of a Second, Hand held.
Mesclun leaves, 1/2 of a small tomato roughly chopped, a bit of sliced cucumber, spring onion, 1/2 radish, 1/2 mushroom, a fork full of baby caper berries, a couple of anchovy filets, topped with homegrown mung bean and fenugreek sprouts, ready for a homemade vinaigrette...
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.
Shark Salad.
Subjektivní učení tvrdohlavosti plavání možnosti plavání skryté ohromné plody interpretace věci tajemné spekulace technické vyšetřování,
distorsions avertissements rampants descriptions eaux dégoûtantes provoquant des visions ordres désordonnés écrits violents persuasifs cruautés poèmes abandonnés opinions corrompues,
Черное море Глубокое лицемерие видело преувеличенные стандарты, борющиеся с отношениями, усиленные объяснения, наказывающие работы, тревожные восстания, ранняя ложь, восходящие имена.,
zielone skórki szare cienie kołyszące się ramiona szepczące noce inicjatywy licencje odkrywanie snów gwałtowne usta opisy duchowe przekonujące ofiary systematyczne tematy,
受胎された概念悪化した形飽くことのない感覚最高の憧れパラダイム的奉仕避けられないコース構造化された関係意識的な含意腐敗した報告書苦しめられた水域不機嫌なひれ圧迫が風邪をひいた.
Steve.D.Hammond.
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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