The New Year always makes me crave crab.  Alaskan Crab is by far my favorite seafood.  I have been thinking about an iceberg wedge salad with lump crab but could not figure out what dressing I should use.   After searching the web I found some inspiration an made a lovely little wedge salad to compliment by steak dinner for New Years!

First off, let me present the stars of the salad dressing.  I opted to go with a little more fresh lemon juice and slightly less white wine vinegar in my recipe.  This dressing really mellowed nicely the second day.

Next we have our primary Stars.  Or rather the essentials to a wedge salad with crab!   I prefer Roma tomatoes but you could really use whatever you prefer.  I removed the seeds from mine and chopped them coarsely.

Does this not look so fresh and light.  Great paired with a steak or salmon filet!

How to put it together you say?  Well let us make the dressing first so we can let it chill while we prepare the salad.

Whisk all of the dressing ingredients together and store in a container until ready to use. Okay to store in the refrigerator, but you will need to whisk it again prior to use.  I found that keeping extra dressing in the refrigerator in a small sealed container that allowed me to shake it to remix worked perfectly.

Salad (makes 4 small salads)

• 1 head of Iceberg lettuce
• 2 Roma tomatoes
• 8 oz of Crab meat

Peel off outer leaves of the lettuce, chop off stem and cut lettuce in to 4 wedges.  Slice the Roma tomatoes, de-seed them, and cut in to 8 slices.  Coursely chop 2 slices for each salad plate.  Place 1 quarter of the lettuce on a salad plate or bowl, as well as of the tomatoes.  Each salad plate should be topped with 2 oz of crab meat.  Drizzle 2 tbsp of freshly whisked dressing on top and enjoy!  Feel free to add more dressing if you prefer.  I am counting WW points so I tend to go light.

A couple of additions worked out great:  marinated Kalamata olives and a slice of seasoned toasted baguette.

My inspiration for the salad dressing can be found on  Fraiche Living.

Need to explore their site some more.  So many delicious ideas!!

I was looking for something new to make for New Years Day that included black eyed peas.   Somehow I came across different recipes for Cowboy Caviar using the peas.    I made a few adaptions to create something I would enjoy.  If you wanted to make this for a larger group you could double the ingredients.  You can also add black beans to the mix in addition to the black eyed peas.   If you like more heat then adjust the amount of jalapeño to your liking.

The star ingredients!

The finished product!

Here is how it comes together.

MyHealthyVegas Cowgirl Caviar on a Budget

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

A spin on the cowboy caviar classic that uses black eyed peas.

MyHealthyVegas: MyHealthyVegas

Serves: 4

Ingredients

• 1 15.5 oz can Black Eyed Peas (rinsed and drained)
• 1 cup Fire Roasted Sweet Corn (if using frozen heat per package instructions)
• 1 lg coarsely diced Orange Bell Pepper
• 1 tbsp diced Jalapeño Pepper (more or less to taste)
• 1 lg finely diced Shallot (or red onion if you prefer)
• 1 tbsp fresh Lemon Juice
• 1 tsp Honey or Sugar
• 1 tbsp Dijon Mustard
• ⅛ cup Extra Virgin Olive Oil
• 1 tbsp Red Wine Vinegar
• ½ tsp Kosher Salt
• ¼ tsp Ground Black Pepper
• ½ tsp dried Italian Seasoning
• TOSTITOS® Scoops (tortilla chips) for serving

Instructions

1. In a medium glass bowl add rinsed and drained black eyed peas, bell pepper, jalapeño pepper, corn and shallot.
2. In a small bowl or measuring cup combine the olive oil, mustard, vinegar, lemon juice, honey, Italian spice, salt and black pepper. Whisk well to combine and then pour on the main ingredients. Stir well to combine. Cover with plastic wrap and chill in the refrigerator for at least 30 mins. This gets better with time.
3. When ready to serve remove from refrigerator and serve with chips. Enjoy! Any leftovers can be covered and returned to the refrigerator. Used within 3 days. This is also really good as a side dish to tilapia.

Notes

My best estimate is this is WW 2 points. (For oil & honey)

Recipe by MyHealthyVegas. Please do not post or reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

My Recipe Inspiration:
The original recipes I found were Texas Caviar by Food and Wine and The Southern Lady Cooks Cowboy Caviar

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This is the perfect summer salsa for chicken, fish, and tortilla chips!  Just a few ingredients, a little chopping, a little time in the fridge and ready to eat.

The star of course is the strawberries.  These are hulled and coarsely chopped.

Next up is chopping/dicing the shallot, red bell pepper, cilantro and jalapeño pepper.  I prefer the milder taste of shallot over red onion.  It is also much easier to finely dice so that it doesn’t take away from the main star strawberry.

Combine all ingredients in a medium container that has a lid so that it is ready to in the refrigerator after.  Stir so that the salt, honey and lime combine with the chopped/diced ingredients fully.

If I am using the salsa for dinner then I try to get it ready and into the fridge around lunch time so that all the flavors have plenty of time to mingle.

I like to serve on grilled tilapia.   Shown here with tilapia, MHV Spicy Strawberry Salsa and sweet corn with green chilies.

Enjoy!

MyHealthyVegas Spicy Strawberry Salsa

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Easy summer salsa for fish, chicken or tortilla chips.

MyHealthyVegas: MyHealthyVegas

Serves: 4-5

Ingredients

• 2c Strawberries, hulled and chopped
• ¼c to ½c finely chopped cilantro (amount according to taste)
• 1 medium chopped red bell pepper
• 1 medium to large diced jalapeno pepper
• 1 medium finely diced shallot
• 2 pinches of kosher salt
• 1 squeeze of honey
• ½ squeezed fresh lime

Instructions

1. Combine all ingredients in a medium bowl.
2. Stir to combine.
3. Refrigerate at least 30 minutes prior to using to allow flavors to join. The longer the better.

Notes

My best estimate is this is WW Blue 1 point. (For honey)

Recipe by MyHealthyVegas. Please do not post or reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

My Recipe Inspiration:
The original recipe uses red onion and twice as much cilantro. I adapted it for my tastes from 5-Ingredient Strawberry Salsa.

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I love that WW has such a long list of Zero point foods!  Black beans and tomatoes are on the list!  The only WW Blue point for this recipe comes from the Extra Virgin Olive Oil.

MyHealthyVegas Black Bean and Tomato Salad

 

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Prep time

10 mins

Total time

10 mins

 

Quick to make and fresh tasting black bean and tomato salad. Serve chilled.

MyHealthyVegas: MyHealthyVegas

Serves: 4 Servings

Ingredients

• 1 can Black Beans Low Sodium
• 1 large course chopped Roma Tomato
• 2 garlic cloves, crushed
• 1 finely diced Shallot bulb
• 1 tbsp Olive Oil, Extra Virgin
• ¼ tsp Cumin
• ¼ tsp Chili Powder
• ⅛ tsp Black Powder

Instructions

1. Rinse beans and put in small mixing bowl
2. Combine all prepped ingredients
3. Mix well and chill before serving

Notes

Recipe by MyHealthyVegas. Please do not post or reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

Nutrition Information

Serving size: ½ cup

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I found this recipe recently on the WW site.   It was so good, I could have made a meal out of just the salsa!    I paired it with blackened tilapia and roasted broccoli throughout the week for a delicious easy dinner.   It would work equally as well with cod, salmon or chicken.

Salsa will keep in a sealed container in refrigerator for 1 week.

Next time I will do a better job of refining my apple cutting knife skills.

Not only is it great tasting but ZERO WW blue points!

MyHealthyVegas Red Apple Salsa

 

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Prep time

10 mins

Cook time

2 mins

Total time

12 mins

 

Easy salsa that works great in the fall when apple varieties are in season. Could be made any time of year really!

MyHealthyVegas: MyHealthyVegas

Serves: 6

Ingredients

• • 1 cup chopped red apple (e.g. pink lady or gala)
• • ¼ cup diced red onion
• • ¼ cup diced mini sweet peppers (red, yellow and orange)
• • 1 tbsp finely chopped cilantro
• • 1 finely chopped, seeded jalapeno pepper
• • 1 tbsp lime juice
• • ¼ tsp Kosher salt

Instructions

1. Combine first five ingredients in a bowl.
2. Drizzle lime juice over mixture and stir well enough to coat the apples with lime juice.
3. Sprinkle salt over mixture and stir.
4. Chill in refrigerator for 30 mins.

Notes

Inspiration: Crunchy apple salsa on WW site.

Recipe by MyHealthyVegas. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

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