Modern Waldorf Salad

Modern Waldorf Salad

adapted from Crowded Kitchen

Waldorf salad is named for the Waldorf-Astoria hotel in New York City, where it was first created for a charity ball given in honor of the St. Mary's Hospital for Children on March 13, 1896. The original recipe was just apples, celery, and mayonnaise. Over the years nuts, chicken, turkey and dried fruit have been added.1

Best apples to use are sweet and tart such as Granny Smith of Honeycrisp.

For the dressing I used a Dill Vinaigrette but you can use what ever is your favorite.

Makes 2 servings                                                                 3 WW pts / serving

1/3 large head of romaine lettuce, chopped
1/3 cup seedless red grapes, halved
1/3 cup sliced cucumber
1/3 large apple, diced
2 Tbsp. dried cranberries
Walnut pumpkin seed brittle (recipe below)

Walnut Pumpkin Seed Brittle                                                 2 WW pts / Tbsp.    1/2 cup raw, unsalted walnut pieces

1/4 cup pepitas
2 Tbsp. maple syrup
1 tsp. olive oil
1/4 tsp. salt
1/8 tsp. freshly ground black pepper

Your favorite low fat salad dressing with 1 WW pt / Tbsp.

Instructions

1. Preheat oven to 275˚F.
2. Add walnuts and pumpkin seeds to a mixing bowl. 
3. In a separate bowl, stir together maple syrup, olive oil, salt and pepper. 
4. Pour the maple syrup mixture over nuts and toss well to coat. 
5. Spread out on a small parchment lined baking sheet. 
6. Bake on the lowest rack of the oven for about 35 minutes, rotating the sheet halfway through baking. Remove from the oven and let cool completely. 
7. While the brittle is cooling, whisk together dressing ingredients; Set aside.
8. Divide the lettuce, grapes, cucumbers, apple and cranberries between 2 bowls.
9. Toss the salad ingredients with 1 Tbsp. salad dressing. 
10. Crumble the brittle and sprinkle 1 Tbsp. on top of the salad.

Enjoy!

Notes:

1. https://en.wikipedia.org/wiki/Waldorf_salad

Brussels Sprouts & Kale Sauté

Brussels Sprouts & Kale Sauté

adapted from Taste of Home November 2012

The pan fried turkey pepperoni provides a nice saltiness while the hint of balsamic adds a little sweetness.

Makes 3 servings                                                      1 WW Blue points / serving

1/2 oz. (14 slices) turkey pepperoni, cut into 1/4 inch strips

Cooking spray

1/2 lb. Brussels sprouts, thinly sliced

1/2 lb. kale, shredded

1/4 large onion, minced

1/2 tsp. Kosher salt

1/8 tsp. cayenne pepper

1/4 tsp. freshly ground black pepper

1/4 tsp. minced garlic

1/4 cup homemade vegetable stock or canned, divided

1 1/2 Tbsp. walnuts, chopped

1/2 tsp. balsamic vinegar

1. In a Dutch oven coated with cooking spray, cook the turkey pepperoni until crisp; transfer to a paper towel to drain.
2. Add more cooking spray to the pot; add the Brussels sprouts, kale, onion, salt, cayenne, black pepper and 2 Tbsp. stock; cook stirring until the vegetables are tender crisp, about 3-4 minutes.
3. Add the garlic and cook an additional minute.
4. Add the remaining 2 Tbsp. stock, bring to a boil; cover, reduce heat and cook until the vegetables are tender, about 4-5 minutes.
5. Stir in vinegar.
6. Transfer the  vegetable mixture to a serving bowl; Top with pepperoni and walnuts before serving.

Enjoy!

 

Apple Fennel Slaw

Apple Fennel Slaw

adapted from Food Network Magazine June 2013 

This is a bright, light slaw that goes well with roasted or grilled chicken.

For years, whenever I bought fresh fennel I threw away the stalks and fronds. I have recently learned of ways they can be used besides just saving them for stock.

Makes 3 servings                                2 WW Blue points / serving

2 cups green cabbage very thinly sliced

1 1/2 tsp Kosher salt

1 Tbsp. olive oil

1 Tbsp. cider vinegar

1 Tbsp. water

3/4 tsp. sugar substitute

2 tsp. Dijon mustard

1/4 cup fennel fronds or 1/4 small fennel bulb thinly sliced

1/3 apple, julienned

2 Tbsp. chopped walnuts

1. Combine green cabbage with salt in a colander and let sit for at least 1 hour.
2. Meanwhile, in a small dry skillet, toast the walnuts until fragrant.
3. Rinse the cabbage and squeeze dry in a kitchen towel.
4. In a large bowl, combine the cabbage, fennel, apple and walnuts.
5. In a small bowel combine the oil, water, Dijon and sugar. Whish to combine.
6. Pour the dressing over the salad mixture and toss to combine before serving.

Enjoy!

Asian Flavored Chicken with Walnuts

Asian Flavored Chicken with Walnuts

adapted from Nutrition Action Healthletter, March 1994 

I like to season my Asian style dishes with Penzey's Szechuan Pepper Salt. I use it in place of the kosher salt and ground black pepper to season the chicken while sautéing. It can be served on it own or over rice but don't forget to count the extra points.

Yield: 3 Servings                    1 WW Blue point / serving

1 1/2 boneless, skinless chicken breasts cut into 1 inch pieces

Kosher salt and freshly ground black pepper, to taste

2 Tbsp. soy sauce

1 Tbsp. water

1 1/2 tsp cornstarch

1 Tbsp. dry sherry or chicken stock

1/2 tsp sugar substitute (optional)

1/2 tsp grated fresh ginger

1/4 tsp crushed red pepper flakes

pinch of kosher salt

Cooking spray

1/2 bell peppers cut into thin strips

3 scallions, diagonally sliced into 1-inch lengths

2 Tbsp. walnut halves

1. Mix the soy sauce and water, then blend into the cornstarch; stir in the sherry, sugar (is using), ginger, red pepper, and salt.
2. In a wok or large skillet coated with cooking spray cook the bell peppers and scallions for 2 minutes, remove from the pan and set aside. 
3. Add the walnuts and stir-fry for 1 to 2 minutes until fragrant. Remove and add to the peppers and scallions. 
4. Re-spray the pan with cooking spray and cook the chicken seasoned with kosher salt and pepper until browned on all sides but not fully cooked, about 3-4minutes. Remove from the pan and set aside in a bowl separate from the peppers, scallions and walnuts.
5. Add the rest of the oil chicken and cook until browned on all sides but not cooked through, about 3-4 minutes.
6. Return the rest of the chicken to the pan and cook for 2-3 minutes or until the chicken is cooked through.
7. Stir in the soy mixture. Cook and stir until bubbly and slightly thickened.  
8. Stir in the vegetables and walnuts, cover and cook until heated through, about 1-2 minutes.

Enjoy!