Tag: parmesan

Mixed Greens Salad with Apples, Carrots, Candied Pecans, and Parmesan topped with Maple-Mustard Vinaigrette

Mixed Greens Salad with Apples, Carrots, Candied Pecans, and Parmesan topped with Maple-Mustard Vinaigrette

by Pam on May 14, 2013

I wanted a light and refreshing salad to serve with the Maple-Mustard Vinaigrette[1] I made. I decided to combine mixed greens with romaine lettuce, tart apples and dried cherries, carrot slices, sweet and salty candied pecans, and Parmesan cheese. The flavors of the salad mixed extremely well with the vinaigrette and I really loved it’s combination of flavors and textures. It was a big hit with all of us, adults and children, and it disappeared quickly.

Prepare the Maple-Mustard Vinaigrette[2]; set aside.

Combine the mixed greens together with the romaine lettuce in a large serving bowl. Add the chopped apples, dried cherries, carrot, candied pecans, and Parmesan cheese. Drizzle the salad with the maple-mustard vinaigrette then toss to coat evenly. Serve immediately. Enjoy.



Print[3]

Save[4]



Mixed Greens Salad with Apples, Carrots, Candy Pecans, and Parmesan topped with Maple-Mustard Vinaigrette




Yield: 6

Prep Time: 10 min.



Ingredients:

4 cups of mixed greens
2 cups of romaine lettuce, chopped
1 apple, diced
1 tbsp dried cherries
1 carrot, julienned
Small handful of candied pecans
Shaved Parmesan, to taste
Maple-Mustard Vinaigrette (see recipe link above)

Directions:

Prepare the Maple-Mustard Vinaigrette; set aside (see recipe link up above).

Combine the mixed greens together with the romaine lettuce in a large serving bowl. Add the chopped apples, dried cherries, carrot, candied pecans, and Parmesan cheese. Drizzle the salad with the maple-mustard vinaigrette then toss to coat evenly. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Maple-Mustard Vinaigrette (www.gordon-ramsay-recipe.com)
  2. ^ Maple-Mustard Vinaigrette (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Tomato Mozzarella Egg White Omelet

A quick and easy breakfast made with tomatoes, egg whites, mozzarella, and parmesan cheese. Lots of flavor, low in carbs and takes just minutes to make. A perfect breakfast for Meatless Mondays!

Hope you all had a great weekend. Mine involved lots of family fun, Scooby Doo live in Manhattan, a shopping spree at the mall with my teen, a play date at Bounce-U and celebrating my brother’s birthday. Oh yeah, and a trip to Target!

I seriously love Target! Spring is definitely in the air at Target, and I just wanted to redo my entire home with all the fabulous Spring color designs that are out. Instead, I just went with new flatwear, dishes and napkins from the Threshold coral collection[1] in hope that Spring will arrive a little sooner this year, because I am soo over the cold.

Back to my breakfast, this is an excellent low carb breakfast idea, my husband said it reminded him of a breakfast pizza. Next time I make this, I’ll top it with fresh basil and call it a margarita omelet. Enjoy!

Tomato Mozzarella Egg White Omelet
gordon-ramsay-recipe.com
Servings: 1 • Serving Size: 1 omelet Old Pts: 4 Weight Watchers Points+: 4
Calories: 157 • Fat: 8 g • Protein: 16 g • Carbs: 3.5 g Fiber: 0.5 g Sugar: 0 g
Sodium: 359 mg (without salt)

Ingredients:

  • 1/2 tsp olive oil
  • 1/4 cup sliced grape tomatoes
  • salt and pepper, to taste
  • 1/3 cup egg whites
  • 1/4 cup shredded part skim mozzarella
  • 1 tsp grated Parmesan cheese
  • fresh chopped herbs for garnish (basil, chives or parsley)

Directions:

Heat a small non-stick skillet over medium heat. When hot, add the oil and tomatoes, season with salt and pepper.  

Cook about 1 minute, then add egg whites. Top with shredded mozzarella and parmesan.  

Cover and reduce heat to low. Cook until the eggs are completely set. Top with fresh herbs if desired.

References

  1. ^ Threshold coral collection (www.target.com)

Incoming search terms:

Pasta alla norma

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

This traditionally Sicilian dish, supposedly named after Bellini’s opera ‘norma’. It offers a great vegetarian recipe; simple and with only a few ingredients but full of authentic Italian flavour. Ricotta salata, a fantastic dry salted ricotta is traditionally used for its pungent crumbly texture, but feta would substitute well, as would parmesan as we’ve done. It’s a super speedy nutritious meal to have on the dinner table in no time.

  • Serves: 4-6

  • Prep time: 10 mins

  • Cooking time: 20 mins

  • Total time: 30 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

That’s goodtoknow

If you want a smoother sauce, blitz up the tinned tomatoes in a blender before adding to sauce. Alternatively try using tinned passata.

Ingredients

  • 2 aubergines, cubed
  • 2tbsp extra-virgin olive oil
  • 1tbspdried oregano
  • 1tsp dried chili flakes
  • 2 cloves of garlic, peeled and finely sliced
  • Large bunch of fresh basil, torn
  • 2 cans chopped tomatoes
  • Salt and freshly ground black pepper
  • 1 500g pack of dried penne
  • Parmesan cheese, for garnishing

Method

  1. First, fry the cubes of aubergines in batches in a hot pan adding oil as needed. Once all cooked, transfer to one pan and add garlic and cook for further 2mins. Sprinkle over oregano and chilli flakes. Add tomatoes and simmer for 10-15mins until thickened. Add half the torn basil leaves and take off heat. Set aside.
  2. Meanwhile cook spaghetti according to packet instructions and strain, reserving a cup full of the cooking water.
  3. Add spaghetti to pan of sauce and mix to coat well, adding the cooking water if needed to loosen. Serve in bowls with extra basil torn over the top and a grating of fresh parmesan.

By Sophie Rae

Cooked this? Upload a picture to our Facebook page

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Loved this recipe? Try these too!

Party food face-off

What do you head for first on the buffet table? Sausage rolls or cheese straws?

 62% 450 votes

 38% 450 votes

We’d like to let you know that this site uses cookies. Without them you may find this site does not work properly and many features may be unavailable. More information on what cookies are and the types of cookies we use can be found here

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close