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*
