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NUTRITION (Per ORDER): 880 calories, 56 g fat (10 g saturated fat), 1190 mg sodium, 70 g total carbs (9 g fiber, 4 g sugar), 27 g protein Treat your tastebuds to First Watch's chicken avocado chop ...
The smoky grilled shrimp and fresh, crunchy panzanella salad make for an elegant-yet-easy-to-prepare meal. Antipasto Tortellini Salad by Anna Francese Gass I have to admit that I wait all winter ...
Nutrition (Per serving): 490 calories, 24 g fat (15 g saturated fat), 420 mg sodium, 50 g carbs (6 g fiber, 3 g sugar), 15 g protein The Loaded Baked Potato at Ruby Tuesday fits into a low-sodium ...
Stir the dressing, parsley, basil and garlic in a medium bowl. Add the shrimp and tomatoes and toss to coat. Cover and refrigerate for 30 minutes. Arrange the salad greens on 2 plates. Divide the shrimp mixture between the plates. Tuck 4 bread quarters, point-side-out, around the greens on each plate.
8 ounces cooked and peeled salad shrimp. 12 ounces salmon fillets. Juice of 1 lemon, divided. 1 ½ pounds baby red potatoes, scrubbed. 3 tablespoons olive oil. 3 tablespoons Dijon-style mustard.
Add the shrimp and cook for 2 minutes or until the shrimp are cooked through. Rinse the shrimp mixture with cold water and drain well in a colander. Discard the lemon, peppercorns and coriander seeds. Stir the mayonnaise, chipotle pureé, lime juice, celery and onion in a large bowl. Add the shrimp and cilantro and stir to coat.
Burger King sought to differentiate this line of salads by packaging the warm meat toppings—a choice of grilled shrimp or broiled chicken—separately from the cold salad; this added the appearance of an additional layer of freshness. [108] At one point in the United States, the salads are pre-made off-site.
Recently, the menu has expanded to include warm bowls, beginning with Chicken Tinga, but fans will always go for the Mexican Caesar, a spicy twist on the classic salad, or the Kale Caesar with ...
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