Category Archives: Salads, Dressings, and Sauces

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Pickled Grape Tomatoes

Pickled Grape Tomatoes

While we were talking about fall coming excitedly on Monday, I have to admit that I’m going to desperately miss farmer’s markets and all the fresh tomatoes that come with them.

I’ve been trying to hang onto all these great produce finds by pickling them.  I’ve never been one to make pickles.  I’ve never done any type of canning.  In order to ease my way into this process, I’m starting with refrigerator pickling.  I’ve pickled some cauliflower, and I’ve pickled onions and cucumbers.

I’ve heard of pickling a lot of things… but I’d never heard of this one.

I spotted the recipe watching Food Network’s The Kitchen last week, I knew I had to make them!  I mean, what sounds better than a pickled tomato with italian flavors???  And, let me assure you, they did not disappoint!

Pickled Grape Tomatoes

From Jeff Mauro from Food Network’s The Kitchen

INGREDIENTS

INSTRUCTIONS

1.  Poke holes in the top of the tomatoes with a skewer.  In a saucepan, heat the vinegar, salt, sugar and 1 cup water to a rolling boil.

2.  In a mason jar, add the rosemary, lime zest, peppercorns and garlic.

3.  Add the cherry tomatoes and pour over the hot vinegar mixture.  Screw a top on the mason jar. Let cool, then refrigerate. The pickles will last up to 2 weeks refrigerated.

 

4.  Enjoy these tomatoes in salads, or on skewers with basil and fresh mozzarella cheese.

 

Related posts:

Pickled Grape Tomatoes originally appeared on No Thanks to Cake on 09/14/2017.

The post Pickled Grape Tomatoes appeared first on No Thanks to Cake.

While we were talking about fall coming excitedly on Monday, I have to admit that I’m going to desperately miss farmer’s markets and all the fresh tomatoes that come with them. I’ve been trying to hang onto all these great produce finds by pickling them.  I’ve never been one to make pickles.  I’ve never done…

Read More

The post Pickled Grape Tomatoes appeared first on No Thanks to Cake.

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Spiralized Beets with Chive-Balsamic Dressing

Spiralized Beets with Chive-Balsamic Dressing

Have I ever told you guys that I have two spiralizers?  Confession:  I do.  Additional confession:  I’m thinking about buying a third!

An early adopter of spiralizing, I bought a Paderno 3-blade spiralizer way back when which I’ve used for years, and then I got a free one when I hosted a Pampered Chef party.  I thought it would be fun to try a new version that attacks the veggies at a different angle.  And, while I love them both, they’re having a tough time with beets – – which I can’t have.  I’ve been debating replacing the Paderno one with the Inspiralizer (y’all know, Ali over at Inspiralized, right?)  Have any of y’all tried hers??

Would LOVE to know your reviews.  In the meantime, I’m going to buy smaller beets to tackle with my current tools.  I totally plan on making this salad again today, and can’t wait to enjoy it again!

This is definitely my favorite Inspiralized recipe to date, and one that you need to try!  I was messaging this week with Ali, sharing that I think this tastes like a lightly pickled beet salad.  Yum!!!  It comes together super quick (assuming your spiralizer can handle your beets!)  As a tip, you can definitely buy pre-spiralized beets at the grocery store.  I’ve seen them at Target, Sprouts, and Whole Foods here in Colorado.

Note:  I modified the original recipe slightly to include less oil.  I didn’t miss it at ALL!

Spiralized Beets with Balsamic-Chive Dressing

Adapted from Inspiralized

Serves 4

INGREDIENTS

2 medium beets, peeled and spiralized into thin spaghetti noodles

olive oil cooking spray

salt and pepper

1 Tbsp. extra virgin olive oil

1 Tbsp. water

1 Tbsp. balsamic vinegar

1/2 tsp. Dijon mustard

2 tsp. honey

2 Tbsp. minced chives

INSTRUCTIONS

1.  Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and lay out the beet noodles. Spritz with olive oil cooking spray and season with salt and pepper. Roast for 10-15 minutes until fork-tender.

2.  Meanwhile, prepare the dressing. In a large bowl, whisk together to oil, water, vinegar, mustard, honey, salt, and pepper.

3.  Once beets are done, add them to the bowl with the dressing and toss well to combine.  Add your chives to the bowl and toss additionally.  Let rest in the refrigerator until chilled and then serve.

4.  Serve and enjoy!

Per 1/4 recipe serving:

CAL 81; CARB 12g; FAT 4g; SAT FAT 1g; PROT 1g; FIB 2g; SUG 9g

WW Points+: 6; WW Smart Points: 2

Related posts:

Spiralized Beets with Chive-Balsamic Dressing originally appeared on No Thanks to Cake on 08/26/2017.

The post Spiralized Beets with Chive-Balsamic Dressing appeared first on No Thanks to Cake.

Have I ever told you guys that I have two spiralizers?  Confession:  I do.  Additional confession:  I’m thinking about buying a third! An early adopter of spiralizing, I bought a Paderno 3-blade spiralizer way back when which I’ve used for years, and then I got a free one when I hosted a Pampered Chef party.  I thought…

Read More

The post Spiralized Beets with Chive-Balsamic Dressing appeared first on No Thanks to Cake.

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Tomato and Hearts of Palm Salad

I’ve been experiencing a bit of insomnia lately partially due to stress, partially due to a neighbor with an affinity for loud bass music in the night right under my bedroom window (insert eye roll.)  As a result, I’ve found myself awake a bit more than I’d like in the wee hours.

That being said, I’ve had tons of time to play on Pinterest!  I mean, what else do you do in the night?  I mean, everyone is asleep… so, I search for summer salad recipes.  That’s what everyone does, right?

With the weekend officially kicking off summer salad season, I’ve been perusing the interwebz for all sorts of must-try salads, and this one couldn’t be simpler, so it naturally floated to the top of the list.

Hearts of Palm… I love this vegetable.  What does it taste like?  It’s reminiscent of an artichoke to me.  Brined and tender, it is a lovely addition to salads.  I’ve never eaten it cooked, but I imagine there are folks out there that have.  You can find them in the canned veggie section at the grocery store, right near the artichokes and baby corns.  Yum, yum.  If you’ve never tried Hearts of Palm – Here’s your chance!

Tomato and Hearts of Palm Salad

Adapted from Foodie Crush

Serves 5

INGREDIENTS

3 cups grape tomatoes, sliced in half

1 14-ounce can hearts of palm, drained and sliced into ¼ inch rings

¼ cup thinly sliced or spiralized red onion

¼ cup chopped Italian parsley

2 Tbsp. canola oil

2 Tbsp. water

1½ Tbsp. red wine vinegar

1 tsp. Truvia

1 tsp. kosher salt

½ tsp. freshly ground black pepper

INSTRUCTIONS

1.  Combine tomatoes, hearts of palm, red onion, and parsley in a large bowl.

2.  In a small bowl, mix the vegetable oil, water, vinegar, trivia, salt, and pepper until sugar is dissolved and well mixed.

3.  Pour vinaigrette over tomato mixture and gently mix. Add more salt and pepper to taste.

4.  Serve at room temperature.

Note:  I stored leftovers in 1 cup prep bowls from Pampered Chef.  I had a party a few weeks back and these were some of my party freebies.  Cute, huh?  I’ve realized I’m more apt to eat leftovers if they are separated out into servings and being able to see the contents (clear containers) make me reach for them!

Per 1 cup serving:

CAL 104; FAT 6g; SAT FAT 0g; CARBS 8g; PROT 3g; FIB 3g; SUG 2g

WW Points+: 2; WW Smart Points: 3

Related posts:

Tomato and Hearts of Palm Salad originally appeared on No Thanks to Cake on 05/24/2017.

The post Tomato and Hearts of Palm Salad appeared first on No Thanks to Cake.

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