Скачать или смотреть How to make Weekday Grab & Go Salads with the PowerXL Duo Nutrisealer with Eric Theiss

Welcome to our cooking series with Eric Theiss! Brought to you by PowerXL.
Subscribe, like, and tune in to our channel for more! @PowerXL
To learn more visit: https://www.powerxlproducts.com-

#PowerXL #EricTheiss #CookingwithEric #erictheisstv

About the Chef:
Eric's culinary savoir-faire started in northern New Jersey. As a young adult, he worked at The Culinary Renaissance under the rigorous tutelage of acclaimed chef Frank Falcinelli where he trained with the best. He opened his own fine dining restaurant in West Chester, Pa called The Meritage Restaurant and Bar which received raving reviews from many critics, including specifically The Philadelphia Inquirer. A few years later Eric moved into the world of culinary broadcasting using his knowledge, and experience to advertise and design everything from cookware to fun gadgets and houseware. Chef Eric Theiss remains as a key industry talent, a loved kitchen personality, and is known today as “America’s Favorite TV Chef.”

For more information, recipes, and products visit: www.powerxlproducts.com

Follow us on social media for more updates on upcoming live streams!
Facebook:   / officialpowerxl  
Facebook Community:   / powerxlcommunity  
Instagram:   / officialpowerxl  
Twitter:   / officialpowerxl  
Pinterest:   / _created  

THREE WEEKDAY GRAB & GO SALADS
Ingredients

2 heads romaine, torn into bite-sized pieces
3 stalks of celery, chopped
2 carrots, chopped
1 cup parsley, chopped finely
Salad 1 Additions
1 chicken breast, cooked & chopped
¼ cup grated Parmesan
1 cup croutons
Salad 2 Additions
3 slices ham, diced
3 slices Swiss cheese, cubed
3 slices turkey, diced
1 cup cherry tomatoes, halved
3 or 4 rings fresh onion
Salad 3 Additions
1 cup fresh mozzarella pearls or 1 cup sliced fresh mozzarella
1 cup fresh chopped cherry tomatoes
½ cup Kalamata olives

Dressing Options:
Caesar
½ cup extra virgin olive oil
¼ cup lemon juice
1 tbsp. Dijon mustard
¼ cup grated Parmesan
2 cloves garlic, minced
1 tbsp. ground black pepper
Balsamic Vinaigrette
½ cup extra virgin olive oil
¼ cup balsamic vinegar
1 tsp. Dijon mustard
1 clove garlic, minced
1 tsp. ground black pepper
1 pinch salt

Directions
1. Add the romaine, celery, carrots, and parsley to a large bowl and toss well.
2. Cut three bags from the bag roll, leaving enough room for the salad ingredients and plenty of spare room at the top of the bag. Seal the bottom of the bags.
3. Place one third of the romaine, celery, carrots, and parsley in the first bag. Salad 1 Additional ingredients (chicken, Parmesan, and croutons).
4. Place one third of the romaine, celery, carrots, and parsley in the second bag. Salad 2 Additional ingredients (ham, Swiss cheese, turkey, tomatoes, and onion).
5. Place one third of the romaine, celery, carrots, and parsley in the third bag. Add the Salad 3 Additional ingredients (mozzarella, tomatoes, and olives).
6. Seal all three bags. Refrigerate until ready to eat (within the next week).
7. When ready to eat the salad, combine your chosen dressing ingredients in a bowl and mix. Cut the salad’s bag open, pour the dressing into the bag, fold the bag over, and shake until the dressing is well distributed.

#PXL #PowerXLlive #livenow #live #foodie
#easycookingeveryday #recipes #trendy