Asparagus, corn, watercress salad with light pomegranate vinaigrette

Women's Health recently put out a few low calorie salad recipes and so far they are 1 for 1 in my book. I made their Asparagus, sweet corn, watercress salad with pomegranate vinaigrette. The vinaigrette was delicious and I ate in on greens all week. I made a couple of tweaks but only because I don't have a fancy peeler. 

Serves 4 

Calories per serving: 65 calories (!!!!!)

Bonus: Fat 3g, Protein 3g, Fiber 2g, Sugars 5g, Sodium 239mg, Carbs 9g, Cholesterol 0mg

Ingredients 

2 Tbsp. balsamic vinegar

1 tsp. Dijon mustard

1/2 tsp. salt

1/4 cup pure pomegranate juice

2 tsp. extra-vigrin olive oil

1 bunch watercress, thick stems taken off

1 pound raw asparagus (made into ribbons. I just cut mine into thin slices, not ribbons)

1/4 cup corn kernels (I bought fresh and placed them one at a time on my gas stovetop over the flame to get them a little charred. Then cut them off the cob. You can always use canned corn or thawed (frozen) corn)

toasted pumpkin seeds

Method

1.To make the vinaigrette (I doubled this recipe so I had extra dressing for the week) whisk the vinegar, mustard, and salt together. Add the pom juice and olive oil to combine. Set aside. 

2. Mix everything up and eat your delicious salad. The pumpkin seeds or any seed/nut works. 

-This salad dressing is amazing with any kind of greens! Maybe add some goat cheese. 

Grilled Watermelon, Feta, Arugula Salad with Fig Balsamic

It's salad time! The biggest purchase you have to make is a bottle of fig balsamic. It will run you around $5-6 but it's a key ingredient to this recipe and can be used to make many different things. I promise I will post more recipes with fig balsamic. 

Serves 2

Calories per serving: 283

Bonus (Total fat 14.8, Sat fat 2.1, Carbs 14.4, Fiber 3.35, Sugars 9.15, protein 17.45)

Ingredients:

3 slices watermelon, cut off the rind but leave the pieces large so you can grill them easily 

1 bunch of baby arugula, cleaned 

1/2 cup fig balsamic 

1/4 cup feta cheese

2 Tbsp. roasted pumpkin seeds

Drizzle of olive oil

Freshly cracked black pepper

Method:

1. Heat the grill on medium/high

2. Pour the balsamic in a small saucepan. Bring to a simmer and boil until its reduced itself half way. It should look much thicker. Put off to the side to cool

3. Place watermelon on the grill for 5 minutes, flip and cook another 5. When finished take off and let cool a bit

4. Place the arugula in 2 bowls and drizzle a little olive oil on each, stir to mix. Cut slightly cooled watermelon into chunks and place on top of arugula. Top with feta cheese and 1 Tbsp. each pumpkin seeds. To finish, drizzle both bowls with the fig balsamic and cracked black pepper 

Wine

What's better than kicking your summer off with a grilled watermelon salad? Having a glass of rose with it! Let the bad rap that rose's carry around fly out the window and go grab yourself a delicious Spanish rosado.  Spanish rosados are a well kept secret and it is worth finding one that you like - 100% garnachas are usually reliable - as they are deliciously drinkable by themselves or with food and make a pleasing change from red or white wines. My top pick is Olivares. The Olivares vineyards sit in the coolest subzone of Jumilla, with sandy, lime-rich soils that produce intensely aromatic wines. This is super-refreshing, with rich strawberry, cherry, and hints of sage and herbs on the nose. The palate brings dried cherries and strawberries and a long lush finish. 70% Monastrell, and 30% Syrah.

Body: light-Medium

Acidity: Fresh

Dryness: Medium - High

Calories: 115

Shelf Price: 12.99

Cucumber Herb Vinaigrette with Salad

I haven't posted a recipe in nearly 2 weeks! Don't think I've jumped ship. I have been testing recipes like crazy and haven't found anything worthy of posting, until now. Last night I had my friends Britt and Kristen come over and test a couple of things I've been working on. This recipe was the big winner. It's light, fresh, and a bit different than your average dressing. Thank you Eating Well! 

Serves 4

 Calories per serving (serving size is 1 cup): 84

Bonus: Total Fat 6, Carbs 4, Protein 5, Fiber 2, Sugars 0

Ingredients

Vinaigrette

1 small cucumber, peeled, seeded, chopped

1/4 cup extra virgin olive oil

2 Tbsp. red-wine vinegar

2 Tbsp. fresh chopped chives

2 Tbsp. fresh chopped parsley

1 Tbsp. non fat plain yogurt (I use non fat Greek yogurt)

1 garlic clove, minced

1 tsp. Dijon mustard

1 tsp. prepared horseradish

1 tsp. sugar

1/2 tsp. salt

1/4 tsp. pepper

Salad

2 cups Red leaf lettuce

2 cups Butter lettuce or Romaine (or whatever you like)

1/2 cup sliced radishes

1 carrot, peeled into ribbons 

4 scallions, sliced

2 hard-boiled eggs, peeled and chopped

Method

1. Combine all vinaigrette ingredients in a blender until smooth. I make mine about 2 hours before I want to serve it and keep it in the fridge, it's a nice cold dressing. 

2. Pour vinaigrette over salad ingredients and toss. 

Green Apple and Goat Cheese salad

This recipe was adapted from Clean Eating. I'm glad I try all my recipes first because I had to tweak this one a little bit. I thought it had too much vinegar so I adjusted the amounts.  

When completed this recipe is beautiful on a plate and if you cut the apples thin enough I think it's a great side salad.

Serves 4 (as a side salad)

Calories per serving = 60

(Bonus info: Total fat 3.5g, Sat fat 1g, Carbs 5g, Fiber 1g, Sugars 3g, 

Protein 1g, Sodium 125mg, Cholesterol 5mg)

Ingredients

-1/4 shallot, minced

-1 Tbsp. apple cider vinegar

-1 Tbsp. apple juice

-2 tsp. extra virgin olive oil

-pinch of kosher or sea salt

-pinch of black pepper

-1 large tart green apple (granny smith)

-1 oz arugula leaves (about 2 cups)

-2 Tbsp. crumbled goat cheese

1. In a bowl, whisk shallot, vinegar, juice, oil, salt and pepper. Set aside.

2. Cut apple crosswise (through core) into thin slices, discarding seeds. I used my apple core instead of the extra step with cutting out the seeds. Arrange apples on plate and drizzle with half the dressing. 

3. Add arugula to bowl with remaining dressing and toss. Arrange arugula on top of apples and top with goat cheese.