According to Live with Kelly and Michael, Wednesday is the new Friday. So, for whatever that declaration is worth to you, it’s almost the weekend again!
I’m getting into the WIAW (What I Ate Wednesday) World; created by Jenn at Peas and Crayons – a fantastic blog with spectacular recipes – many of which are on my “food bucket list.” Also, I would love to be Internet friends with Jenn. #blogbuddies
For this week’s WIAW post, I made a spiralized carrots with cranberry and tarragon goat cheese salad. I felt like it would be very fallish (word?) of me and also pretty and delicious – so why not, right? Right.
Return of the Veggetti
Remember when I posted about the Veggetti? Google webmaster sure does.
So, I grabbed my handy little ASOT (As Seen On TV) companion and proceeded to make salad magic, oh yes.
- Two large carrots (cleaned and peeled)
- ½ tbsp olive oil
- 1 tbsp of cranberry tarragon goat cheese (or 1 TBSP plain crumbled mixed with ½ tsp of dried cranberries and ½ tsp of dried tarragon)
- 1 tbsp or crushed walnuts
- One clove of garlic, minced
- One tsp salt and pepper
- For this salad, you will need, carrots (the shorter and thicker the circumference, the better), goat cheese*, walnuts (chopped, or give whole ones a good bashing), dried cranberries, tarragon, olive oil, and garlic.
- *I used this brand, which was an easy (and delicious) step. Prep for a DIY version would be mixing crumbled goat cheese, dried cranberries, and dried tarragon (refrigerate for 2 hours before making the salad.)
To spiralize your carrot, stick it in and give it a spin. I bet Hilah would appreciate that slogan. Hilah is another Internet friend I long for. Hilah, can you hear me? Didn’t think so.
Once you get your carrot all spiralized and beautimous, drizzle 1/2 tbsp of olive oil and add in 1 tbsp of chopped walnuts along with your one chopped clove of garlic. Mix carrots, olive oil, nuts, and garlic together evenly. Add in 1 tbsp of goat cheese mixture, one tsp of salt and pepper and mix, again, thoroughly. Chill for about 30 minutes before serving. Makes two, half cup sized servings.**
Nutrition per 1/2 cup of salad:
7.5 grams of fat (6 of which are healthy fats you need!)
3 grams of protein
Not forgetting the added β-carotene (Betacarotene) which our bodies convert into much-needed vitamin A that we need for healthy skin and mucus membranes, our immune system, and good eye health and vision.
It seems like everybody is jumping on the spiralized wagon. However, most people own a real spiralizer, but I’m going to do me, and stick to my Veggetti. I bought my Veggetti about five months ago for $14.99, and it’s still going strong. In fact, right now I think they are BOGO. So worth it! #buyaveggetti
Do you spiralize?