This past weekend we drove up to Guemes Island to see my 95-year-old grandmother who is visiting from Albuquerque. She left a comment on my Thai shrimp cake entry last week saying that she would love to try it, since at her retirement center they are a little lacking in food with spices. So Anna and I made two batches and formed them into appetizer-sized bites and brought them up. I think I almost prefer them bite-sized (one recipe made 9 small bites, instead of 4 larger patties). Grandma loved them
My dad made this salad to go along with the burgers and fresh crab for lunch. Delicious! I quickly took a picture before everyone dove in.
Sweet Onion Salad
3 large sweet onions (Walla Walla or Valdalia)
1 bunch cilantro, rinsed, stemmed and coarsely chopped
1/4 cup white vinegar
1 teaspoon salt
1/2 cup pitted and halved Kalamata olives (about 20)
- one red bell pepper, julienned
1/2 cup crumbled Feta cheese
- 1 Tbsp. olive oil
Slice onions 1/4″ thick and place in bowl. Add salt and vinegar and toss to combine. Add olives, red pepper slices, and cilantro. Refrigerate for several hours, tossing occasionally. Add olive oil and feta cheese just before serving.
Using the Weight Watcher’s Recipe Builder, the entire recipe has 22 Points Plus. I didn’t have a chance to measure how much the recipe made, but it was a large bowl full. If you divided it into 10 servings, each would have 2 Points Plus. I’m estimating that it would be about 3/4 cup for each serving.