A Quote by Marcela Valladolid

I love warm salads with bacon and spinach. I love the varieties of the nicoise that show up on so many menus. I love steak salads for their lusciousness and how the meat juices seep into the dressing.

Marcela Valladolid

Quote Topics

Bacon Dressing How Juices Love Many Meat Menus Salads Show Spinach Steak Up Warm

Quote Author

Marcela Valladolid
American - Chef
Born: July 19, 1978

I love green juices, soups, and salads. I also love dark chocolate.

Donna Karan

I love roast dinners, simple avocado salads, spicy Vietnamese papaya salad, all fish and seafood, a good steak.

Sara Cox

I love food so much. I love cheese and champagne and salads, fries, yum.

Emily Atack

One of my favorite salads is spinach with pickled strawberries.

Katie Lee

But I do love to cook. When I have a dinner party I like to invite loads of people, then I would just do like a salad buffet, with some snacks and cold meat and lots of different salads.

Roberto Di Matteo

I love a good steak. I like my meat. I love broccoli - it's one of my favorites - and corn, too. I mix it up with my vegetables.

Caroline Wozniacki

Pretty much I love all types of fish; I pretty much stick with that. I love vegetables. I don't eat too much carbs, but I love salads, though. I'll usually have a salad, except for breakfast.

Larry Fitzgerald

I love salads and vegetable sandwiches.

Torrey DeVitto

I avoid junk food and love vegetables, salads, and fruits.

Raashi Khanna

For lunch, I love salads, so I will do, like, a kale Caesar with chicken breasts.

Shanna Moakler

The great thing about McDonald's is that they have a lot of different things on the menu. I love their salads.

Beyonce Knowles

I make an enormous amount of salads, but my salads are like meals. They're amazing. I like going down to the farmers' market and looking to see whatever you can find, because you can put anything in a salad.

Andie MacDowell

Sometimes even a well-rested steak will lose juices when you cut into it. Sometimes a completely un-rested steak won't spill a drop. But as a general rule, resting meat for about one-third of its total cooking time guarantees that more juices will stay inside than on your cutting board or plate.

J. Kenji Lopez-Alt

In America, even your menus have the gift of language.... The Chef's own Vienna Roast. A hearty, rich meat loaf, gently seasoned to perfection and served in a creamy nest of mashed farm potatoes and strictly fresh garden vegetables. Of course, what you get is cole slaw and a slab of meat, but that doesn't matter because the menu has already started your juices going. Oh, those menus. In America, they are poetry.