Watermelon Cucumber Salad with Honey Lime Vinaigrette

Colorado weather is schizophrenic in the spring.  We swing from 71 degrees (like Sunday) to freezing temps (like today) where there is snow in the forecast!

When the weather gets warm, it starts making me think about SPRING and SUMMER and warm weather food.  It’s that weather that we experienced on Sunday that inspired me to try this dish…

Watermelon Cucumber Salad with Honey Lime Vinaigrette | No Thanks to Cake

Yes, I know that it isn’t watermelon season.  I was reminded of this as I was shopping for ingredients.  It is not easy to find a good watermelon right now.  I found some cut watermelon that worked for this dish and made it wonderful, and I know that it will be EVEN BETTER with a fresh farmer’s market watermelon in a few months!  Can’t wait to make it again!

Watermelon Cucumber Salad with Honey Lime Vinaigrette

From A Sweet Spot: Home

Serves 6

INGREDIENTS

Watermelon Cucumber Salad with Honey Lime Vinaigrette | No Thanks to Cake

2 cups watermelon, diced
1 seedless cucumber, seeded and diced

1/4 cup fresh lime juice
2 Tbsp. olive oil
2 Tbsp. honey
salt and pepper
chopped cilantro

INSTRUCTIONS

1.  Chop your watermelon and cucumber and place in serving dish.  Note:  Use a spoon to scoop out the seeds of your watermelon.

Watermelon Cucumber Salad with Honey Lime Vinaigrette | No Thanks to Cake

Watermelon Cucumber Salad with Honey Lime Vinaigrette | No Thanks to Cake

Watermelon Cucumber Salad with Honey Lime Vinaigrette | No Thanks to Cake

2.  Whisk together lime juice, olive oil, and honey and pour over salad.  Add salt and pepper to taste.

Watermelon Cucumber Salad with Honey Lime Vinaigrette | No Thanks to Cake

Watermelon Cucumber Salad with Honey Lime Vinaigrette | No Thanks to Cake

Watermelon Cucumber Salad with Honey Lime Vinaigrette | No Thanks to Cake

3.  As you’re preparing to serve, salt and pepper the salad and sprinkle on the cilantro.

Watermelon Cucumber Salad with Honey Lime Vinaigrette | No Thanks to Cake

Watermelon Cucumber Salad with Honey Lime Vinaigrette | No Thanks to Cake

4.  Serve and enjoy!  

Watermelon Cucumber Salad with Honey Lime Vinaigrette | No Thanks to Cake

Per 1/2 cup serving:

CAL 102; CARB 17g; FAT 5g; PROT 1g; FIB 0g; WW Points Plus: 3

Related posts:

Roasted Cabbage with Chive-Mustard Vinaigrette

With the St. Patrick’s Day holiday in full swing last month, there were tons of festive recipes on everyone’s pages.  While I’m not a huge fan of corned beef, I adore cabbage!

I spotted a tasty cabbage recipe over at Coffee Cake and Cardio and knew that I had to make it…. although, I never guessed that it would turn out this beautiful.

Roasted Cabbage with Chive Mustard Vinaigrette 2

I love, LOVE roasting veggies.  When they turn a little bit brown, the flavors really come to life.  Slightly caramelized, the cabbage took on a whole new flavor.  And, that vinaigrette… wow!  Check out all the details below!

Roasted Cabbage with Chive-Mustard Vinaigrette

From Coffee Cake and Cardio and Eating Well

Serves 6

INGREDIENTS

Roasted Cabbage with Chive-Mustard Vinaigrette | No Thanks to Cake

1/2 medium green cabbage(1-1 1/2 pounds), outer leaves removed
1 Tbsp. extra-virgin olive oil
1/4 tsp. salt
1/4 tsp. freshly ground pepper

Vinaigrette
2 tsp. Sun Valley Mustard – Chardonnay flavor
2 tsp. white balsamic or white-wine vinegar
1 tsp. lemon juice
1/4 tsp. freshly ground pepper
1/8 tsp. salt
3 Tbsp. minced fresh chives
2 Tbsp. extra-virgin olive oil

INSTRUCTIONS

1.  Preheat oven to 450°F. Coat a large baking sheet with cooking spray.

2.  To prepare cabbage: Cut cabbage half into six wedges and cut out any thick core, leaving the wedges as intact as possible.  Place the wedges flat-side down on the prepared baking sheet.

Roasted Cabbage with Chive-Mustard Vinaigrette | No Thanks to Cake

3.  Combine the 1 Tbsp. oil, salt and pepper in a small bowl.  Brush the cut sides with the olive oil mixture.

Roasted Cabbage with Chive-Mustard Vinaigrette | No Thanks to Cake

Roasted Cabbage with Chive-Mustard Vinaigrette | No Thanks to Cake

4.  Roast the cabbage for 12 minutes. Carefully flip over with tongs and roast until browned on both sides, about 8 minutes more.

Roasted Cabbage with Chive-Mustard Vinaigrette | No Thanks to Cake

Roasted Cabbage with Chive-Mustard Vinaigrette | No Thanks to Cake

5.  To prepare vinaigrette: Combine mustard, vinegar, lemon juice, pepper and 1/8 teaspoon salt in a small bowl. Add chives and oil; stir until well combined.

Roasted Cabbage with Chive-Mustard Vinaigrette | No Thanks to Cake

Roasted Cabbage with Chive-Mustard Vinaigrette | No Thanks to Cake

6.  Transfer the cabbage to a serving plate (or plates) and drizzle with the vinaigrette while still hot. Serve hot or room temperature.

Roasted Cabbage with Chive-Mustard Vinaigrette | No Thanks to Cake

Roasted Cabbage with Chive-Mustard Vinaigrette | No Thanks to Cake

Per 1 wedge serving:

CAL 87; CARB 6g; FAT 7g; PROT 2g; FIB 2g; WW Points Plus: 2

Related posts:

Baked Sunchoke Chips with Laughing Cow Onion Dip

My friends at Laughing Cow Cheese sent me another delightful package of their cheese recently and challenged me to come up with a yummy snack to share with you all.

Their timing couldn’t have been better because their cheese arrived the same day that I received my very first Mile High Organics delivery.  I had ordered sunchokes (aka Jerusalem Artichokes) for the first time as part of the delivery.  I decided to see what they tasted like made into chips.

Baked Sunchoke Chips with Laughing Cow Onion Dip | No Thanks to Cake

These chips are INCREDIBLY easy to make, and remind me a lot of those super-tasty Terra chips.  I checked the ingredients on those chips and was surprised to see that sunchokes weren’t one of the ingredients.  The dip I made to pair with the chips uses Laughing Cow’s Sour Cream and Onion cream cheese wedges, and the taste is phenomenal.  This is the perfect guilt-free version of chips I’ve ever had… and I think you’re going to love them too!

Baked Sunchoke Chips with Laughing Cow Onion Dip

Serves 1

INGREDIENTS

Baked Sunchoke Chips with Laughing Cow Onion Dip | No Thanks to Cake

3 sunchokes, about 2/3 cup sliced

1 wedge Laughing Cow Cream Cheese – Chive and Onion flavor, room temperature

2 Tbsp. light sour cream

1 tsp. minced onion flakes

1/4 tsp. onion powder

1/4 tsp. garlic powder

1/4 tsp. shallot-pepper seasoning (or garlic pepper)

salt and pepper, to taste

INSTRUCTIONS

1.  Preheat your oven to 400 degrees.

2.  Combine cream cheese and sour cream in a small bowl.

Baked Sunchoke Chips with Laughing Cow Onion Dip | No Thanks to Cake

3.  Add seasonings and stir well.  Add salt and pepper to taste.  Note:  I like lots of garlic and lots of onion flavor.  If you prefer less, adjust accordingly.  You could also experiment with other herbs and herb mixes you love.  Spice it up!

Baked Sunchoke Chips with Laughing Cow Onion Dip | No Thanks to Cake

Baked Sunchoke Chips with Laughing Cow Onion Dip | No Thanks to Cake

4.  Slice your sunchokes into thin chip-like slices.  Note:  I scrubbed my sunchokes clean, but did not peel them before slicing.

Baked Sunchoke Chips with Laughing Cow Onion Dip | No Thanks to Cake

5.  Place sunchoke chips on a baking sheet, prepared with cooking spray.  Spray sunchokes lightly with cooking spray, and sprinkle with salt and pepper.

Baked Sunchoke Chips with Laughing Cow Onion Dip | No Thanks to Cake

6.  Bake at 400 degrees for about 15 minutes.  Note:  Keep an eye on these guys, they can go from golden brown to burnt pretty fast.

Baked Sunchoke Chips with Laughing Cow Onion Dip | No Thanks to Cake

7.  Move chips to a small plate, and place your dip into a ramekin.  Begin dipping and enjoying this snack!

Baked Sunchoke Chips with Laughing Cow Onion Dip | No Thanks to Cake

Baked Sunchoke Chips with Laughing Cow Onion Dip | No Thanks to Cake

Baked Sunchoke Chips with Laughing Cow Onion Dip | No Thanks to Cake

Per entire recipe serving:

CAL 160; CARB 17g; FAT 7g; PROT 5g; FIB 0g; WW Points Plus: 4

Note:  The Laughing Cow® provided me with product and a gift card to experiment with their product. However, thoughts and opinions are my own and do not necessarily reflect those of the brand.

Related posts:

Grilled Tomato Biscuits with Laughing Cow Cheese

If you follow me on Instagram, you know by now that I have an obsession with tomatoes.  Grape tomatoes, heirlooms, or romas… I love them all.  I love the color and my goodness I love the taste.

I’ve also shared over the years that I am not the biggest fan of breakfast.  It’s weird though… if you subtract the eggs from the menu, detour from the sweets and head to savory town, I’m suddenly a fan of breakfast again.

Grilled Tomato Biscuits with Laughing Cow Cheese | No Thanks to Cake

Today’s recipe is one of my favorites and it combines three things I absolutely adore:

  1. Beautiful grilled tomatoes
  2. Laughing Cow Cheese
  3. {From my Tennessee Roots} A Biscuit

The other great part is that it’s incredibly easy to make, and there’s something satisfying about baking something that has to be kneaded, am I right?  It always makes me feel like a culinary genius.

Without further ado, let me share with you my recipe for Grilled Tomato Biscuits with Laughing Cow Cheese.

Grilled Tomato Biscuits with Laughing Cow Cheese

Serves 1

INGREDIENTS

Grilled Tomato Biscuits with Laughing Cow Cheese | No Thanks to Cake

1/3 cup Heart Healthy Bisquick + a sprinkle for kneading

2 Tbsp.  skim milk

1 wedge Laughing Cow Cheese – Light Swiss Flavor

1/2 Roma Tomato, sliced – 2-4 slices depending upon thickness

Salt and Pepper

INSTRUCTIONS

1.  Preheat the oven to 425 degrees.

2.  In a small bowl, combine your Bisquick and milk with a fork.  The texture will be slightly crumbly and doughlike.

Grilled Tomato Biscuits with Laughing Cow Cheese | No Thanks to Cake

Grilled Tomato Biscuits with Laughing Cow Cheese | No Thanks to Cake

3.  Knead the mixture 8-10 times just inside the bowl.  Adding more Bisquick atop the bowl to make it less sticky to the touch.  To knead, if you have never done it before, simple using a folding technique  where you are folding the dough in half and pressing down against the bowl firmly and repeatedly until you’ve folded it over 10 times. 

Grilled Tomato Biscuits with Laughing Cow Cheese | No Thanks to Cake

4.  Form your dough ball into a flat circular shape and place it on an unprepared baking sheet.

Grilled Tomato Biscuits with Laughing Cow Cheese | No Thanks to Cake
5.  Cook for 7-9 minutes, until biscuit becomes golden brown.

Grilled Tomato Biscuits with Laughing Cow Cheese | No Thanks to Cake
6.  While the biscuit cooks, bring a sauté pan to medium heat sprayed with cooking spray.  Season your tomatoes with salt and pepper, and add them to the pan.

Grilled Tomato Biscuits with Laughing Cow Cheese | No Thanks to Cake

Grilled Tomato Biscuits with Laughing Cow Cheese | No Thanks to Cake

7.  Cook on each side for about 2 minutes, until the edges of the tomatoes start to brown and bubble with juice.  Cook until both sides have the desired level of brownness.

Grilled Tomato Biscuits with Laughing Cow Cheese | No Thanks to Cake

8.  Slice your biscuit in half and smear it with Laughing Cow Cheese.  Note:  I used light swiss in this recipe, but I’ve also made this dish with garlic and herb.

Grilled Tomato Biscuits with Laughing Cow Cheese | No Thanks to Cake

Grilled Tomato Biscuits with Laughing Cow Cheese | No Thanks to Cake

9.  Place your tomatoes on top of each biscuit half, and serve.

Grilled Tomato Biscuits with Laughing Cow Cheese | No Thanks to Cake

Per entire recipe serving:

CAL 198; CARB 19g; FAT 4g; PROT 7g; FIB 1g; WW Points Plus: 4

Note:  The Laughing Cow® provided me with product and a gift card to experiment with their product. However, thoughts and opinions are my own and do not necessarily reflect those of the brand.

Related posts: