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Smoked Salmon Quiche and Salad with Cherries, Goat Cheese, and Pistachios


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Smoked Salmon Quiche

1 refrigerated pie crust
1 cup shredded reduced fat swiss cheese
1 tablespoon flour
3 plum tomatoes, seeded and chopped
2 tablespoons finely chopped onion
2 teaspoons canola oil
4 oz smoked salmon fillet, flaked
4 eggs
1 cup whole milk
1/4 teaspoon salt

On a lightly floured surface, unroll pastry.  Transfer to a 9-inch pie plate or quiche pan.  Trim and flute edges.  In a small bowl, combine flour and cheese, transfer to crust.

In a large skillet, saute tomatoes and onion in oil just until tender.  Remove from heat; stir in salmon.  Spoon over cheese mixture.

In a small bowl, whisk eggs, milk and salt.  Pour into pie crust.  Bake at 350 for 35-40 minutes or until a knife inserted near the center comes out clean.  Let stand 15 minutes before cutting.

*Courtesy of Taste of Home Healthy Cooking*

Salad with Cherries, Goat Cheese and Pistachios

4 cups mixed spring greens
2 cups baby spinach
1/3 cup thinly, vertically sliced red onion
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 small garlic clove, minced
2 tablespoons olive oil
1 cup pitted halved fresh cherries (I used frozen sweet cherries, thawed and cut in half)
1 ounce crumbled goat cheese
1/4 cup salted dry-roasted pistachios

Combine greens, spinach and onion in a large bowl.  Combine juice, mustard, honey, salt, pepper and garlic in a medium bowl, stirring with a whisk.  Gradually drizzle in olive oil, stirring constantly with a whisk.  Drizzle dressing over salad and toss gently to coat.  Arrange 1 1/2 cups salad on each of 4 salad plates.  Top each serving with 1/4 cup cherries, 1 tablespoon cheese, and 1 tablespoon nuts.

*Courtesy of Cooking Light*


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