RSS

Category Archives: salads

sweet onion salad

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.

onionsalad2

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.

Advertisements
 
1 Comment

Posted by on August 6, 2013 in points plus, salads, vegetarian

 

Tags: , , ,

roasted vegetable and lentil salad

I almost decided to post-pone posting this recipe until next week.  The reason being that my husband is away until Friday chaperoning 6th grade camp, and I didn’t want him to see what he was missing at home.  He says the camp food isn’t that bad.  They had stuffed peppers for dinner last night and Alex loved them.  Today’s pizza at lunch was a low-point, but we are pizza snobs, so he could be a little biased.  As biased as a half-Italian who has a pizza oven in his back yard and buys special Italian flour for his pizza dough.

Many thanks to my Pilates student Missy for passing on this recipe.  Marc will love it when he gets back home.

Roasted Vegetable and Lentil Salad

  • 6 carrots, cut into 2 inch lengths and halved
  • 3 shallots, halved
  • 1/2 lb. brussels sprouts, halved
  • 1 butternut squash, halved, peeled, seeds removed and cut into 1/2″ thick slices
  • 4 garlic cloves
  • 4 Tbsp. olive oil (divided)
  • 1/2 cup French lentils, rinsed
  • 1/2 onion, studded with 4 cloves
  • 1 bay leaf
  • 3 Tbsp. apple cider vinegar
  • 1 Tbsp. Dijon mustard
  • 6 oz. arugula
  • 2 celery stalks, thinly sliced
  • zest and juice of one lemon
  • parmesan shavings
  • salt and pepper

Preheat oven to 400 degrees.  In a large bowl, toss carrots, shallots, brussels sprouts, butternut squash and garlic with 2 Tbsp. olive oil.  Season with salt and pepper.  Place on rimmed baking sheet and roast in oven for 30 minutes, turning once.

Place lentils in a small saucepan.  Cover with 2 inches of water.  Stud 1/2 onion with cloves and place in pot, along with bay leaf.  Bring to boil, then cover and simmer until lentil are tender.  Drain off water and discard onion and bay leaf.  Season with salt and pepper.

To make vinaigrette, mash garlic in a small bowl.  Add vinegar and mustard.  Whisk in 2 Tbsp. olive oil.  Season with salt and pepper.

Place lentils in a bowl and toss with vinaigrette.  Fold in arugula, then vegetables.  Add chopped celery and zest and juice of one lemon.  Top each serving with parmesan shavings.  Serves 6.

Recipe from Daphne Oz.

Using the Weight Watcher’s Recipe Builder, each serving has 7 PointsPlus.

 
Leave a comment

Posted by on November 1, 2012 in points plus, salads, vegetarian

 

Tags: , , , ,

grilled caesar salad

My dad gave me the great idea of using the grilled romaine for a caesar salad!

I chopped up the grilled romaine and used the homemade lite caesar salad dressing from my deconstructed shrimp caesar salad, toasted bread cubes, shaved parmesan and fresh ground pepper.   Yum!

Using the Weight Watcher Recipe Builder, the entire salad dressing recipe has 8 PointsPlus.  1 oz of baguette bread cubes is 2 PointsPlus (if you want more ounces, just multiply the ounces by 2 to get the PointsPlus value).  A half ounce of Parmesan is 1 PointsPlus.

 
 

Tags: , , ,

lite blue cheese dressing

This recipe comes straight from Gina at Skinnytaste.com.  If you’ve never checked out her website, it is a treasure-trove of WW Points and PointsPlus calculated recipes.

Lite Blue Cheese Dressing

  • 1/2 cup crumbled blue cheese
  • 6 oz. 0% Plain Greek yogurt (I use Fage)
  • 1 Tbsp. light mayonnaise
  • 1 Tbsp. lemon juice
  • 1 Tbsp. white wine vinegar
  • 1/8 tsp. garlic powder
  • salt and freshly ground pepper

In a small bowl, mash together blue cheese and Greek yogurt with a fork.  Whisk in remaining ingredients and season to taste with salt and pepper.  Makes 1 cup.

Skinnytaste.com calculates each 2 Tbsp. serving as having 1 PointsPlus!!

 
 

Tags: , , ,

grilled romaine salad

I’d like you to meet my new obsession:  grilled romaine salad.  I’ve read about grilling lettuce for several years, but never got around to actually making it (kind of like thinking about cleaning out the junk drawer, but never quite finding the time).  The latest Washington heat wave (upper 80’s, low 90’s!) has pushed me out of the kitchen and onto the grill.

The barbecue does an amazing thing to the romaine.  It becomes sweeter, with a slight smoky flavor.  I served it with a light blue cheese dressing (recipe to come, it’s 1 PointsPlus!), one slice of crumbled bacon (1 PointsPlus)and a few halved cherry tomatoes.

There’s really not a recipe for the salad.  Heat your grill and cut the romaine in half.  Optional is to lightly spray lettuce with olive oil.  Place on grill.  Wait a few minutes and flip (you should have some nice grill marks).  Remove from grill and enjoy!

 
2 Comments

Posted by on August 14, 2012 in points plus, salads, vegetarian

 

Tags: ,

tomato and beet salad

I’d like to wish my mother a very happy Birthday!

Tomato and Beet Salad

  • 2 lbs. tomatoes (I used heirloom), sliced
  • 1 pint cherry tomatoes, halved
  • 1 lb. cooked beets, sliced
  • 1/4 cup feta cheese
  • 1/4 cup cilantro leaves
  • 1/8 cup olive oil
  • salt and pepper

Arrange tomatoes and beets on a platter.  Sprinkle with feta and cilantro.  Drizzle olive oil on top and season with salt and pepper.  Serves 4.

Recipe from EveryDay Food Magazine.

Using the Weight Watcher’s Recipe Builder, each serving has 5 PointsPlus.

 
1 Comment

Posted by on August 7, 2012 in points plus, salads, vegetarian

 

Tags: , ,

mixed greens with miso vinaigrette

I think our chickens have been eavesdropping on our conversations.

Last week I voiced my frustrations about “Bennie” and how she hadn’t layed an egg for 5-6 months.  Marc suggested it was time to get rid of her and get a younger, more reliable, egg layer.  I believe he even made a chopping motion with his hand.

I kid you not, the next day there was Bennie’s light blue egg in the nest.  As soon as I saw it I burst out laughing.

Now I think I’ll mention (loudly) that if the coop doesn’t get cleaned regularly by someone other than me, the chicken’s might have to find another home.  Like my soup pot (an empty promise, but they don’t need to know that).

I made this salad after our first bike ride of the season, and the taste blew me away.  The dressing is delicious!!  I actually used my finger to get every last bit out of the bowl.

Mixed Greens with Miso Vinaigrette

Miso Dressing:

  • 1 Tbsp. lemon juice
  • 1 1/2 tsp. miso paste (I used red miso paste)
  • 3 Tbsp. canola oil

Salad

  • 5 cups mixed greens
  • 1 cup bean sprouts
  • 8 radishes, thinly sliced
  • 2 green onions, thinly sliced
  • 2 Tbsp. toasted sesame seeds

To make dressing:  whisk together lemon juice and miso paste in a small bowl.  Whisk in oil.

Combine all salad ingredients in a large bowl.  Toss with dressing.  Makes 6, 1 cup servings.

Recipe from Vegetarian Times, September 2012.

Using the Weight Watcher’s Recipe Builder, each 1 cup serving has 3 Points Plus.  Divide the salad into 3 servings, and each serving has 5 PointsPlus (oh, the magic of WW math)

 
Leave a comment

Posted by on August 2, 2012 in salads, vegetarian

 

Tags: ,