BAKED SPAGHETTI SQUASH LASAGNA

INGREDIENTS: 

1 (4 lb.) spaghetti squash 

Sauce: 

1 T. olive oil 

2 garlic cloves, minced 

1 tsp. salt 

1/4 tsp. ground black pepper 

1/8 tsp. crushed red pepper 

2 (28 oz.) cans whole tomatoes, drained and coarsely chopped 

1 tsp. dried oregano 

1 tsp. dried thyme 

Gratin Topping: 

1 (15 oz.) container part-skim ricotta cheese 

1/2 c. freshly grated Parmesan cheese 

1 tsp. dried oregano 

1 tsp. dried thyme 

1/2 tsp. salt 

DIRECTIONS:


For the Squash: 

1.  Pierce squash several times with a fork and place on a baking sheet.  Bake at 400 degrees for about 1 1/2 hours, or until tender.  Cool. 

2.  Cut squash in half lengthwise and scrape out seeds.  Use a fork to scrape the inside flesh of the squash into spaghetti-like strands.  You should end up with about 6 cups of strands. For the Sauce: 

3.  Heat olive oil in a large saucepan over medium heat.  Add garlic and cook for about 2 minutes, stirring frequently.  Add salt, black pepper, crushed red pepper, tomatoes, oregano, and thyme.  Bring to a boil.  Then reduce heat and simmer for 20 minutes, or until thickened, stirring occasionally. For the Gratin Topping: 

4.  Place all gratin topping ingredients in a mixing bowl; stir to combine. For Assembly and Baking: 

5.  Place spaghetti squash 'noodles' in a baking dish sprayed with cooking spray.  Pour sauce evenly over squash.  Place cheese mixture on top of sauce and spread it with the back of a spoon to evenly cover the sauce. 

6. Bake at 400 degrees for 40 to 45 minutes, or until heated through, bubbly, and lightly browned. 

ENJOY!

Source: The Kitchen is my Playground

PITA PIZZAS

I love these individual pizzas because they are weight watchers-friendly and can be topped with tons of veggies.  Plus they are ready in 10 minutes - perfect for a weeknight dinner with a side salad.

 

INDIVIDUAL PITA PIZZAS

1 whole wheat pita
1/4 cup spaghetti sauce, low-cal
1/4 cup shredded cheese, reduced fat
Italian seasoning
Toppings of choice (tomatoes, onions, green bell pepper, mushrooms, etc.)

Spread the sauce over the pita.  top with  cheese, toppings and seasoning.

Bake for 10 minutes at 400 degrees.

LIGHTENED UP COCNUT CAKE

I found this recipe from Dashin Dish and am so excited to make it for Easter this year!  Thanks Katie for another great recipe!  :)

LIGHTENED UP COCNUT CAKE

Source: Dashing Dish

• Coconut Cake

1 Box vanilla cake mix (You could use sugar free cake mix, or gluten free if you are sensitive.)
1 Tbs Coconut extract
1 (20 oz) Can no sugar added crushed pineapple, (do not drain)

• 
  
• Whipped Coconut Frosting

1 Cup Cold skim milk (or milk of choice)
1 Vanilla sugar free pudding mix (small size box)
1 (16oz) Container light cool whip (or Truwhip)
1 Tbs Coconut extract
Topping: Shredded coconut for garnishing (I used non-sweetened Bob Mill’s coconut)

1. Preheat oven to 350 degrees. Spray 2 round cake pans with non-stick spray. Set aside.  In a bowl, mix together canned pineapple, vanilla cake mix, and coconut extract. Stir until batter is smooth. Divide batter between the two cake pans. Bake according to package directions, or until toothpick comes out clean.

2. Meanwhile, whisk together pudding mix and milk in a medium bowl until there are no lumps left. (Note: Start with milk in the bowl, and gradually add pudding mix while whisking continuously to avoid lumps forming in the pudding). Fold in cool whip. Refrigerate frosting until ready to frost cakes.

3. When cakes are completely cooled, frost cake, one layer at a time. Place each layer on top of each other, and sprinkle with shredded coconut if desired.

Servings: 12 Slices of Cake (or 24 cupcakes)

Calories: 190 per Slice (or 94 calories per cupcake)

Nutritional Breakdown: 3 g Fat, 37 g Carbohydrates, 2 g Protein per Slice (will vary slightly depending on cake mix used)

Weight Watchers Points Plus: 4 PP per Slice

MIXED BERRY PANCAKES

In my "it's almost summer and I should probably start eating better" plan, I found this recipe from Weight Watchers, and it is so amazing - only 4 PTS and full of flavor!  Not as small as silver dollar pancakes but still on the petite side. Bursting with berries, they're just the right amount to satisfy. Extras freeze and reheat well. 

MIXED BERRY PANCAKES

	3 cup(s) mixed berries, fresh or frozen and thawed (chopped if large)
	1 Tbsp fresh lemon juice, or more to taste
	1 cup(s) all-purpose flour
	2 Tbsp sugar, granulated
	1/2 tsp baking powder
	1/8 tsp table salt
	1 cup(s) buttermilk
	1 large egg(s), separated
	2 large egg white(s)
	2 tsp unsalted butter, divided
	1 Tbsp powdered sugar, for dusting

In  a medium bowl, gently toss berries with lemon juice; set aside.

In another medium bowl, sift together flour, granulated sugar, baking powder and salt; set aside.

In a large mixing bowl, combine buttermilk with egg yolk.

Add flour mixture to buttermilk mixture; stir in berries and set aside.

In a medium mixing bowl, using an electric mixer, beat egg whites until stiff peaks form; gently fold into batter until combined.

Heat a very large nonstick skillet over medium heat; add 1/2 teaspoon butter. When butter is melted, make six pancakes at a time by pouring 2 heaping tablespoons of batter into skillet for each pancake (make sure to leave enough space in between each). Cook until bottoms are golden, about 2 minutes; flip and cook until centers are set, about 2 minutes more.

Remove pancakes to a plate and cover to keep warm (or place in a warm oven); repeat with remaining ingredients, making six pancakes at a time. When ready to serve, dust pancakes with powdered sugar. Yields 3 pancakes per serving.

4 PTS per serving.

TEN MINUTE TACO SALAD

Traditional taco salads are typically served in a ‘Taco Bowl’ which can pack as much as 500 calories and 20 grams of fat just for the bowl! This bowl only adds 100 calories, and makes this taco salad fun to eat! (You could also skip this step and serve this salad in a regular bowl as well!)

TEN MINUTE TACO SALAD

From Dashing Dish 

2 cups shredded lettuce

3/4 cup meatless crumbles, de-thawed according to package directions (or 1/2 cup lean ground beef/ground turkey, fully cooked)

1/4 cup taco sauce

1/4 cup canned corn

1/4 cup salsa

1 tbs light ranch (or sour cream)

1 low carb wrap (such as La Tortilla brand, or something with 100 calories/high in fiber)

Optional: 1/4 cup low fat shredded cheese, 1/4 cup black beans

Preheat oven to 450 degrees. Gather ingredients.

After removing the corn from the can, (measure out 1/4 cup for the salad, and save the rest in a tupperware), remove the paper from the can, and place it on a sheet pan. (You could use any empty can you have on hand, or an oven safe mug or dish that you can drape the wrap over).  Drape the wrap over the can, and place in the oven for 8-10 minutes, or until the tortilla is golden brown, and crispy.

While the tortilla is baking, add the taco sauce to the meat, and stir until well combined.

Measure out, and prepare the rest of the ingredients to put in the salad.

When the tortilla is cooled, take it off the can, (it only takes about a minute), and add the lettuce first, followed by the rest of the ingredients.

Serve immediately and Enjoy!!!

Weight Watchers PointsPlus Value: 8

NAKED "VEGGIE" QUESADILLA

I found this recipe on one of my favorite blogs.  The "naked" part is because most quesadillas are made with cheese, but this one has lots of veggies and seasonings to add lots of flavor without adding the calories of cheese.

NAKED "VEGGIE" QUESADILLA

From Dashing Dish

2 Low Carb Wraps (50 calories each, or 1 large wrap cut in half)

2 Chicken tenderloins (regular chicken or meat free chicken)

1 Cup Veggies of Choice (I used a mix with frozen bell peppers, broccoli, corn and onion)

1/4 Cup Water

1/2 Cup Salsa

1 Tbsp Light Ranch OR Light Sour Cream

1 Tsp Taco Seasoning

*Optional: Pinch of Garlic Powder

Start by adding the chicken to a pre-heated skillet (over medium high heat) sprayed with cooking spray.  Add salsa, ranch/sour cream and seasonings to the skillet with the chicken. Add the veggies and the water to the skillet once the chicken is cooked about half way through.  Cook until chicken is cooked through and golden brown and the veggies are tender.

Take one tortilla (or one half of a large tortilla) and place it on a pre-heated panini grill (or a pre-heated non-stick skillet).  Place chicken and veggies over the first tortilla, and add the other tortilla over the top. (If you desire, add cheese here!)

Close panini grill and remove quesadilla when tortillas are perfectly toasted on the outside! (If using a skillet, simply flip quesadilla to toast each side evenly).

Serve warm with more salsa for dipping if desired!

Weight Watchers PointsPlus Value: 7 

TURKEY TACOS

A friend of mine's husband made us tacos the other night and added cilantro, which really added a lot of flavor.  I decided to make those tacos, but a little healthier with ground turkey and whole wheat tortillas.

TURKEY TACOS

1 pound ground turkey

1/4 cup Taco Seasoning

3 tomatoes, diced

1 red onion, chopped

Shredded cheese

Salsa

Cilantro, chopped

8 small whole wheat flour tortillas

sour cream (optional)

Wrap the tortillas in foil and put in the oven on low heat (175) to warm.

Brown the ground turkey.  Add 1/2 of the onion and saute with the ground turkey.  Once the meat is browned and the onion is sauteed, add 3/4 cups water and the taco seasoning.  Let simmer on low heat.

Add the ground turkey, diced red onion, tomatoes, cilantro, salsa, sour cream and cheese in tortillas.

WEIGHT WATCHER'S GARDEN VEGETABLE SOUP

Amazing soup that is so good for you!!!

WEIGHT WATCHER'S GARDEN VEGETABLE SOUP

3 cups nonfat beef, chicken or vegetable broth (beef is the best)
2 garlic cloves , minced
1 tablespoon tomato paste
2 cups chopped cabbage
1/2 yellow onion
1/2 cup chopped carrot
1/2 cup green beans
1/2 cup chopped zucchini
1/2 teaspoon basil
1/2 teaspoon oregano
salt & pepper 
 
Spray pot with non stick cooking spray saute onions carrots and garlic for 5 minutes.

Add broth, Tomato paste, cabbage, green beans, basil, oregano and Salt & Pepper to taste.

Simmer for a about 5-10 minutes until all vegetables are tender then add the zuccini and simmer for another 5 or so minutes.

I have tried different variations. Leaving out green beans. Adding chopped green onions in addition to the yellow onion.

All very good. You can customise it a bit.

PALOMINO'S TOMATO FETA RELISH

PALOMINO'S TOMATO FETA RELISH

Makes about 3 cups of relish

1 (14-ounce) can whole tomatoes in juice
crushed by hand with juice
1/4 cup extra-virgin olive oil
1/2 teaspoon minced garlic
Pinch kosher salt
1 tablespoon julienned fresh basil
2 tablespoons pitted and coarsely chopped Kalamata olives (several olives)
1 tablespoon finely diced red onion
2 tablespoons crumbled feta cheese
2 tablespoons red wine vinegar
Sliced ciabatta, for serving 1.

In a large bowl, stir together the crushed tomatoes, olive oil, garlic, salt, basil, chopped olives, onion, feta and red wine vinegar. Cover and refrigerate overnight to give the flavors time to marry. Stir again and taste, adjusting the seasonings and flavorings, if desired, before serving. Serve with sliced ciabatta bread.

FRESH COCONUT CAKE

FRESH COCONUT CAKE

Cake: 
Cooking spray 
1 tablespoon cake flour 
12 ounces sifted cake flour (about 3 cups) 
2 teaspoons baking powder 
1/4 teaspoon salt 
1 3/4 cups sugar, divided 
2/3 cup butter, softened 
1 cup warm coconut water (from 1 small brown coconut) 
1 teaspoon vanilla 
6 large egg whites

Frosting:
4 large egg whites 
1/4 teaspoon cream of tartar 
1/8 teaspoon salt 
2 tablespoons sugar 
1 1/4 cups sugar 
1/4 cup water 
1 teaspoon vanilla extract 
2 cups shaved fresh coconut, toasted

1. To prepare the cake, preheat oven to 350°

2. Lightly coat 3 (9-inch) round cake pans with cooking spray; line bottom of pans with wax paper. Lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour.

3. Combine 12 ounces (about 3 cups) flour, baking powder, and salt; stir with a whisk. Place 1 1/2 cups plus 2 tablespoons sugar and butter in a large bowl; beat with a mixer at medium speed for 2 1/2 minutes or until well blended. Add flour mixture and coconut water alternately to sugar mixture, beginning and ending with flour mixture. Beat in 1 teaspoon vanilla. In a separate bowl, beat 6 egg whites on high speed until foamy using clean, dry beaters. Add remaining 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form (do not overbeat). Carefully fold egg whites into batter; pour batter into prepared pans. Bake at 350° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Discard wax paper. Cool completely on wire racks.

4. To prepare frosting, combine 4 egg whites, cream of tartar, and 1/8 teaspoon salt in a large bowl; beat with a mixer at high speed until foamy. Add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Combine remaining 1 1/4 cups sugar and 1/4 cup water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 250°. With mixer on low speed, pour hot sugar syrup in a thin stream over egg whites. Gradually increase speed to high; beat 8 minutes or until thick and cool. Stir in 1 teaspoon vanilla.

5. Place 1 cake layer on a serving plate, and spread with 1 cup frosting. Top with another cake layer. Repeat procedure with 1 cup frosting and remaining cake layer, ending with cake layer on top. Spread remaining frosting over top and sides of cake. Gently press shaved coconut onto top and sides of cake. Store cake loosely covered in refrigerator.

Source: Cooking Light

BALSAMIC-GLAZED CARROTS

 

BALSAMIC-GLAZED CARROTS

 

10 carrots (1-1/4 lb.), peeled, quartered lengthwise

1/4 cup  KRAFT Balsamic Vinaigrette Dressing

3 Tbsp. brown sugar

1 Tbsp.  butter

1 Tbsp. finely chopped fresh parsley

 

Cook carrots in boiling water in large saucepan on medium heat 4 to 6 min. or until crisp-tender. Meanwhile, cook dressing, sugar and butter in small saucepan on low heat 3 to 5 min. or until thickened, stirring occasionally. 
 
Drain carrots; return to saucepan. Add sauce; stir. Cook 2 to 3 min. or until carrots are heated through and evenly coated with sauce. 
 
Sprinkle with parsley. 

TAGLIATELLE WITH ARUGALA AND LEMON CREAM

TAGLIATELLE WITH ARUGALA AND LEMON CREAM

The heat from the pasta helps wilt the arugula – a great no-cook technique for adding vegetables to your pasta recipes. Try it with spinach, too.

Ingredients
11 oz uncooked pasta, tagliatelle*
4 1/2 Tbsp fresh lemon juice
5 tsp lemon zest
3/4 cup(s) reduced-fat sour cream
1/2 tsp table salt, or more to taste
1/4 tsp black pepper, freshly ground, or more to taste
1 cup(s) grated Parmesan cheese, Parmigiano-Reggiano, divided
3 cup(s) arugula, about 5 oz, or more if desired

Instructions
1. Bring a large pot of water to a boil; cook pasta according to package directions. Drain but do not rinse.
2. Meanwhile, in a large serving bowl, combine lemon juice, lemon zest, sour cream, salt, pepper and 1/2 cup plus 2 tablespoons cheese; set aside.
3. Immediately pour drained noodles into sour cream mixture; toss to coat. Add arugula; toss again to combine completely. Serve immediately with Parmesan cheese sprinkled over top. Finish with more salt and pepper, if desired. Yields about 1 1/2 cups pasta plus 1 tablespoon cheese per serving.

Notes
*If you can’t find tagliatelle noodles, use egg noodles instead (could affect PointsPlus value).
You’ll need about 2 medium lemons for the zest and juice.

PointsPlus® Value: 8
Servings: 6

Source: Weight Watchers

MOM'S SALSA

MOM'S SALSA

4 (28 oz) cans whole tomatoes, with juice

2-3 (12 oz) cans tomato paste

2 (15 oz) cans tomato sauce

3 Tbsp vegetable or canola oil

3 Tbsp vinegar

5 Tbsp brown sugar

1 (8 oz) jar fresh jalapenos

1 whole garlic bulb, divided into cloves

3 whole onions

Chop all veggies in food processor (mix some of the tomatoes with the onion to avoid burning eyes.)  Put all in a large stew pot.  Add salt to taste.  Add the oil and vinegar.  Cook until thick (about 1 hour.)  Add the brown sugar and simmer for 1 hour more.  Don't let the sauce ever come to a boil.

Canning:

Boil a large pot of water and place the lids in for at least 20 minutes to sanitize.  (Jars and outer rim of the lids are reusable, but you must buy new lid toppers each time to ensure a tight seal on the jar.)  Wash the glass jars in the dish washer to sanitize and heat.  

Pour salsa in the jars (the jars and lids should be very hot.)  Put the lid on the jar and place upside down.  Repeat for all jars.  Leave the jars upside down overnight.  In the morning, re-tighten the lids.  The jars will last for up to a year (although the salsa will probably be gone by then....)

GRILLED CORN AND AVOCADO SALSA

 

GRILLED CORN AND AVOCADO SALSA

3 medium corn on the cob, grilled, and cooled to room temperature

1/2 cup scallions, chopped (green and white)

1 medium jalapeno pepper, cored, seeded and minced

1/4 tsp crushed red pepper flakes

1 garlic clove, minced

1/4 ground cumin

1/4 tsp salt

1/8 tsp black pepper

1 medium avocado, cut into 1/2-inch cubes

2 Tbsp fresh lime juice (from 1 medium lime)

2 Tbsp cilantro, minced

Break each ear of corn in half; place flat end on cutting board and using a sharp paring knife, slice kernels off cob. Place kernels in a medium bowl; add scallion, jalapeno, red pepper flakes, garlic, cumin, salt and pepper. Cover and refrigerate if not using right away.

Just before serving, stir in avocado, lime juice and cilantro. Yields about 1/4 cup per serving. 

Serves 8; 2 PTS PLUS per serving

Source: Weight Watchers

VANILLA - CARAMEL FLAN

Tonight I went to dinner with some work friends at an amazing new restaurant in Dallas - Komali.  This was my kind of crowd - all conversation about the food in front of us, about past meals, and coordinating future meals in various cities across the globe.  Life is all about what we eat, is it not?  No?  Maybe it's just me.  Anyway, the server talked the whole meal about this amazing dessert with flan and chocolate cake layered on top of each other.  It was good - but it reminded me of my super simple and amazing Vanilla - Caramel Flan recipe.  I made this one night as a test for a dinner party and ended up eating all 6 servings in 2 days.  I shouldn't admit such things... but it's true.  I found this recipe in Cooking Light though, so I'm sure it had nothing to do with why my jeans were tight..... right???

VANILLA - CARAMEL FLAN

Cooking spray
1 cup sugar
1/4 cup water
2 1/2 cups fat-free milk
2 tsp vanilla extract
1/4 tsp ground cinnamon
6 large eggs, lightly beaten
1 (14 oz) can fat free sweetened condensed milk

Preheat oven to 350.

Coat 12 (6 oz) custard cups with cooking spray.

Combine sugar and 1/4 cup water in a small, heavy saucepan.  Cook over medium-high heat, stirring gently as needed to dissolve sugar evenly.  Continue cooking 4 minutes or until golden, stirring constantly.  Immediately pour about 1 Tbsp sugar mixture into each of 12 prepared custard cups.

Combine fat-free milk, vanilla, cinnamon, eggs and condensed milk in a medium bowl, stirring with a whisk until well blended.  Pour 1/2 cup milk mixture into each custard cup.  Place cups in a jelly-roll pan; add hot water to pan to a depth of 1/4 inch.  Bake at 350 for 35 minutes or until a knife inserted in the center comes out clean.  Remove cups from pan; cool completely on a wire rack.  Cover and chill at least 3 hours.  (Can chill overnight for a great make ahead dessert.)

Loosen edges of custards with a knife or rubber spatula.  Place a dessert plat, upside down, on top of each custard cup; invert custard onto each of 12 plates.  Drizzle any remaining caramelized syrup over each custard. 


*214 Calories calories per custard.

Source:  Cooking Light

HOMEMADE CROUTONS

Great on Soups and salads - and much healthier than store-bought.

HOMEMADE CROUTONS

Day old bread of any kind (I usually use sourdough)
olive oil
kosher salt
cayenne and garlic powder to taste
dried parsley

Preheat oven to 400.

Cut bread into cubes and place in a large bowl.  Drizzle with olive oil and seasonings.  Mix well.  Spread seasoned bread onto a sheet pan and bake for 15 minutes.

LEMON BLUEBERRY MUFFINS

LEMON BLUEBERRY MUFFINS 

2 cups all-purpose flour 

1/2 cup sugar 

1 teaspoon baking powder 

1/2 teaspoon baking soda 
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 cup butter
1 1/4 cups low-fat buttermilk
1 large egg
1 tablespoon grated lemon rind
1 cup blueberries
Cooking spray
1 tablespoon fresh lemon juice
1/2 cup powdered sugar

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries.

Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool.

Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.
Note: You can make these muffins up to 2 days ahead and glaze them the morning of.

MOJITO

MOJITO

This recipe is the official Bacardi Mojito recipe and is amazing!  Perfect for summers in Texas when the weather is 300 degrees all day long!

1 Part Rum

3 Parts Club Soda

12 mint leaves
1/2 lime, cut into wedges
1/2 Part Sugar (or 1 part simple syrup)

Mint sprig and lime for garnish

Place mint, lime and sugar in a glass a muddle with a pestle.  Add rum, club soda and ice.  Stir well.  Garnish with mint and lime.

SEASONED PORK TENDERLOIN

My mom makes pork tenderloin all the time and I love it!  I found this low-cal recipe and love it because it takes no time at all to make, and can be made the night before.  As with my mom's recipe - I bet you can use this same recipe for beef tenderloin, adjusting cook time.

SEASONED PORK TENDERLOIN 

(from weight watchers)

1/2 c. reduced-calorie pancake syrup

1 tsp dry mustard

1 tsp ground cloves

1 tsp ground ginger

1 tsp salt

1/2 tsp ground cinnamon

1/2 tsp freshly ground black pepper

2 1/2 lbs lean pork tenderloin (use two 1 1/4-lb pieces)

In a large zip-lock bag, combine syrup, dry mustard, cloves, ginger, salt, cinnamon and pepper.  Trim pork of all of visible fat and cut each tenderloin in half widthwise..  Add tenderloins to plastic bag, squeeze out air and seal bag; turn to coat.  Place bag on a plate and refrigerate on bottom shelf, turning occasionally - at least 2 hours or overnight. 

Preheat broiler. Place tenderloins in a roasting pan and pour marinade over them,  Broil 5 inches from heat until pork reaches and internal temperature of 160 degrees, about 6 minutes per side.  Let stand at room temperature for 5 minutes before slicing.  Yields about 4 ounces of meat per serving.

4 pts plus.

WALNUT CRAISIN SALAD

I love this salad because the dressing is homemade (so it seems a little fancier,) but it is so easy to make and can be made ahead of time.  I also love the sweet walnuts - they make a great snack on their own!

WALNUT CRAISIN SALAD

2 Heads of romaine, torn

4 oz. feta or gorgonzola cheese

4 oz. craisins

1 apple, diced

1 small red onion, slivered

Caramelized walnuts:
1 c. sugar
1/3 c. water
1 Tbsp vanilla
1 lb. walnuts

Dressing:
2 Tbsp. minced garlic
2 Tbsp dijon mustard
1 tsp salt
1 tsp pepper
1/3 c. lemon juice
1/4 c. wine vinegar
1 c. olive oil

Make dressing several hours ahead and refrigerate.

For walnuts, mix ingredients together.  Add the walnuts to coat.  Turn onto a cookie sheet and bake 350 degrees until golden brown. Cool.

Mix all ingredients together just before serving.

*This makes twice as much walnuts and dressing than needed*