Cold Chinese Noodle and Carrot Salad

As you can see from the faded appearance, this recipe is an old favorite. I haven't really made it for a while, but I remember making it ahead on hot summer days when a trip to the pool was in order.
I would make the salad early in the day, head off to the pool with my daughter and friends for the afternoon...dinner was then a matter of setting the table and pulling my dinner out of the fridge.

WW points: 9 per serving

Market Salad

 

 

 

Market Salad

serves 8

 

 

 

 

 

 

 

1/2 c. distilled white vinegar

1/2 c. extra virgin olive oil

1 tsp. dried oregano

2 cloves garlic, minced

1/2 tsp. salt

2 c. broccoli florets

2 c. cauliflower florets

2 medium carrots, peeled and cut into thin short strips

1 16 oz can red kidney beans, rinsed and drained

2 c. shredded fat free mozzarella cheese

In large bowl, whisk together first five ingredients. Add the vegetables, tossing thoroughly to blend. Add cheese, tossing lightly.

Cover and chill for 2 to 3 hours, stirring occasionally.

WW points: 6 per serving

recipe courtesy HJ Heinz and Sargento Inc.

Frittata

A frittata is an Italian style egg dish, similar to an omelet.  There are three differences that come to mind:

1) An omelet is  cooked completely on the stove top, while a frittata is started on the stove top and finished under the broiler.

2) A frittata can be eaten warm or cold, while omelets are always eaten while warm. Frittatas make great picnic fare!

3) Presentation:  an omelet has an egg  outside folded over the desired fillings. A frittata has other ingredients mixed into the eggs and is served in wedges, similar to pizza.

Below is a basic frittata recipe. You can use almost any vegetables that you like in a frittata, should you decide to try making one!

Spinach & Tomato Frittata

Basic Frittata Recipe

serves 4

1 small  red onion, sliced

1 clove garlic, minced

1/2 pound fresh spinach, rinsed and cleaned

4 ounces mushrooms, cleaned and sliced

8 eggs, beaten

1 T. grated parmesan cheese

2-3 ounces ham, cut into cubes or julienne

salt and pepper to taste

olive oil, a drizzle

Heat a large ovenproof skillet (nonstick is preferred) on the stove while you prep the vegetables.  Preheat the broiler.  Add a drizzle of olive oil to the skillet, then the red onion.  Add the mushrooms and cook until the vegetables are softened. Add the garlic and cook another minute or two.  Finally, add the spinach. Cover the pan until the spinach is wilted.  Remove all the vegetables from the skillet and set aside. Return the empty skillet to the burner and allow it to heat up again.

Break open the eggs and beat them in a small bowl.  Add the parmesan cheese, ham, and some salt and pepper and mix together.  Add another small drizzle of oil to the pan and add the egg mixture. As it begins to cook, press the cooked vegetables into the top of the egg mixture. 

Continue to cook on the stove top until the sides of the frittata are set.  Remove from burner and place under broiler for 3-4 minutes, or until eggs are browned and fluffy.  

Transfer cooked frittata to a platter. It can be served cut into wedges, either warm or cooled.

WW points: 4 per serving