Watermelon, Tomato and Goat Cheese Salad. Woohoo it’s FRIDAY!!!!
Happy Friday to you my Friends! Today’s recipe is one that I have had in the back of my mind for a few weeks. Every time I attempt to make this salad one of the ingredients are missing, meaning I ate it! But not today, I finally made the salad I have been wanting to make. This is my end of the summer Watermelon, Tomato and Goat Cheese Salad! This salad is refreshing, easy to make, low calorie and majorly delicious!!
The salad is filled with watermelon, tomatoes, cucumbers, fresh mint leaves and topped with just a drizzle of balsamic dressing and goat cheese. I decided for something different to hollow out my watermelon and use it as a bowl. Kumara (Sweet Potato) Tandoori Salad. Roasted sweet potatoes, seasoned with curry and spices, then tossed with bell peppers, baby spinach and a flavorful vinaigrette.
I love the complex combination of the sweet, sour and spicy flavors in this salad. Sweet potatoes and curry work so well together, and the acidity from the vinaigrette just balances all the flavors out. I was asked to lighten this recipe from a missionary working in Ecuador. Her mission there is to help teach women how to eat healthier and lose weight, and she's been translating my recipes for them and showing them how to change the way they cook. I was so touched by this because I love giving back, so I was happy to play around with this recipe. I couldn't have been happier with the results, the flavors were wonderful, and I will absolutely be making this again and again. Ingredients: Preheat the oven to 400°F. Bake 15-17 minutes, toss then bake for additional 15-17 minutes, or until cooked through. Divide equally between 4 plates.
Lemon Asparagus Couscous w. Tomatoes. Pearl couscous (otherwise known as Isreali couscous) tossed with asparagus, tomatoes and lemon juice make a vibrant Spring pasta salad that is perfect for lunch, as a side dish, or even to make as a side dish if you are grilling for Mother's Day this weekend!
I'm not usually a fan of the taste of whole wheat pasta, but I don't mind it when the pasta is a smaller cut like orzo, angel hair and pearl couscous. Yes, for those of you who've never tried pearl couscous, it's basically pasta and I treat as such. I don't follow the directions on the box, instead I boil it in a pot of water like I would with orzo. I just adore the pearl shaped texture and also found it as the perfect shape for my daughter when started eating solid foods. This salad can be eaten room temperature or chilled, and leftovers are great the next day for lunch. Ingredients: Directions: Bring a large pot of salted water to a boil, add asparagus and cook until tender, about 3 minutes. Chop it into small 1/2 inch pieces. Asian Cabbage Mango Slaw. Light, fresh and crisp slaw made with shredded cabbage, carrots, lime juice, rice vinegar and a slightly under-ripe mango topped with sesame seeds.
A perfect side to fish, pork and even burgers. Feels like summer here in New York, I bet a lot of you are firing up your grill, and what's more popular than cole slaw with those burgers and grilled meats! When I make a slaw, I never make the creamy mayonnaise slaw like they sell in the deli with all the sugar in it, I actually despise the stuff! I prefer to keep it light and fresh. Slightly under-ripe mango's are used in this recipe. Gluten-free, low-carb, dairy-free, vegan and egg-free. Asian Cabbage Mango SlawSkinnytaste.comServings: 6 • Serving Size: 1/2 cup • Old Points: 1 pt • Points+: 2 ptsCalories: 62.9 • Fat: 2.7 g • Protein: 1.1 g • Carb: 10.1 g • Fiber: 1.9 g • Sugar: 6.3Sodium: 114.8 mg Ingredients: Julienne the mango (cut into strips).
Pour the dressing over the cabbage mixture and toss to coat. Serve sprinkled with sesame seeds.