Skinny Bitch_ Ultimate Everyday Cookbook - Kim Barnouin [51]
Edamame Salad
Why just stick with a bowl of edamame when you can dress it up as a salad with some bell peppers and sweet miso? Light and über fresh, this is a delicious snack that can be made up to four hours ahead of time. Just cover and chill.
MAKES 4 SERVINGS
3 cups (450 g) cooked and shelled edamame
1 cup (130 g) thinly sliced bamboo shoots
½ cup (70 g) diced water chestnuts
1 cup (150 g) diced red bell pepper
½ cup (120 ml) White Miso Dressing (see recipe on page 150)
1 tablespoon sliced green onions, for garnish
In a large bowl, combine the edamame, bamboo shoots, water chestnuts, bell pepper, and dressing. Toss thoroughly. Garnish with the green onions.
Srv: 205 g | Cal: 390 | Fat: 23 g | Sat Fat: 3 g | Col: 0 mg | Carb: 26 g | Fib: 4 g | Pro: 18 g
Beet & Cheese Napoleon Salad with Candied Pecans and Shallot-Balsamic Vinaigrette
The Beet & Cheese Napoleon Salad is ideal for a Sunday afternoon—when you have the time to prepare it and the appetite to enjoy it. Don’t be intimidated by the length of the recipe. Unique, fun, and fancy, it may require a little more work than the average salad, but always proves worthy in the end. Invite girlfriends over and make it an afternoon to cook together and catch up for old times-sake.
MAKES 4 SERVINGS
3 medium-size beets, tails trimmed and tops removed
¼ cup (50 g) dark brown sugar
2 tablespoons water
¼ teaspoon salt, plus pinch, to taste
1 cup (115 g) chopped pecans
1 (8-ounce/225 g) container of vegan cream cheese, cold
½ teaspoon garlic powder
1 (10-ounce/280 g) bag of mixed baby greens
3 green onions, thinly sliced, with white and green parts
2 Persian cucumbers, thinly sliced
1 medium avocado, sliced
⅓ cup (75 ml) olive oil
2 tablespoons balsamic vinegar
2 medium shallots, finely minced
⅓ cup (65 g) evaporated cane sugar
2 tablespoons Dijon mustard
1 tablespoon Italian seasoning Mix
Salt and pepper, to taste
Preheat the oven to 375° F (190° C).
In a shallow baking pan, add the beets and enough water to fill the pan ¼ inch (6 mm). Cover tightly with aluminum foil and bake 45 to 55 minutes, or until soft. Remove from the oven and set aside to cool. Once cooled, use a paper towel to rub off the skins. Slice the beets into ¼-inch (6 mm) rounds. Reduce oven temperature to 350° F.
In a small bowl, mix together the brown sugar, water, ¼ teaspoon of the salt, and the pecans. Transfer the nuts in a single layer to a cookie sheet and bake 7 to 9 minutes, or until brown and crispy. Be careful not to burn them.
In a medium bowl, mix the cream cheese and garlic powder. Roll the cheese into 1-inch (2.5 cm) balls and place in a zip-top plastic bag. Lightly press to flatten out the cheese, to about ¼-inch (6 mm) thick. Remove from the bag and create a tower by starting with one beet round and then gently topping with a slice of the cheese round. Add another beet slice on top and continue alternating until you have three layers of the beets with two to three layers of the cheese. Wipe the knife in between each slice to minimize the bleeding from the beets onto the cheese.
Put the baby greens on a large plate or platter and add the green onions, cucumbers, and avocado. In a medium bowl, prepare the dressing by whisking together the oil, balsamic vinegar, shallots, evaporated cane sugar, mustard, Italian seasoning Mix, and a pinch of salt and pepper. Gently place the beet cheese towers on the plate atop the greens. Drizzle with the dressing and top with the pecans.
Srv: 332 g | Cal: 470 | Fat: 34 g | Sat Fat: 3.5 g | Col: 0 mg | Carb: 38 g | Fib: 6 g | Pro: 10 g
THE SKINNY: THE NAPOLEON COMPLEX
WHAT THE HELL IS A NAPOLEON DOING IN YOUR SALAD? RELAX.