Sunday, June 10, 2012

BROCCOLI, PEPPER, AND PEACH SALAD WITH CHOCOLATE FUDGE TART


Threw this together this morning to take to our fellowship meal at church.  Everyone ate it up and my poor hubby didn't even get any by the time he got up to it.  So since it's so hot here and we didn't want to cook a meal, I made it again tonight adding ham to it for supper.



The blend of vegetables, nuts, seeds, peach, and ham all was so very good together!  It was a huge hit with everyone.   I tossed it in a raspberry dressing, which just really made it over the top, I thought.


I also had to bring my own dessert, because nobody else bakes low carb and gluten free at church.  I made a Chocolate Fudge Tart very quickly this morning.  I really should have made it last night, but last night I forgot we were having a meal today.


Not a very good picture, but the taste was very rich and good.  This is what was left of it when I got home.  I got to try my graham cracker Capella Flavor Drops again on the crust to see if I could get that graham cracker crust flavor.  It was there, but not strong enough.  I used 10 drops.  I'm thinking it takes a lot of drops to get it strong enough.  10 drops only gave it a hint of graham flavor.  Still learning.  And my little bottle may be gone before I get it down just right.  

I have not had time to figure all the nutritional info for these yet, and I am guessing at the measurements for the salad.  It's been a long day!

BROCCOLI, PEPPER, AND PEACH SALAD

1 large bunch broccoli florets, chopped into very small pieces (save the stem to make vegetable stock or to use in your chicken stock)
1 large red OR green pepper, chopped 
1 - 8 1/4 oz. can No Sugar Added peach chunks (Delmonte)
Approx. 1/3 cup shredded carrots 
1/4 cup walnuts, roughly chopped
1/4 cup real bacon bits

2 tbsp roasted pepitas
2 tbsp roasted salted sunflower seeds
2 cups chopped ham (optional--to make it a whole meal salad)
1 cup shredded cheese 

Dressing:
1 cup mayonnaise (homemade is best)
2 tbsp apple cider vinegar
2 tbsp Torani Sugar Free Syrup, Raspberry flavored

In large salad bowl, mix together broccoli florets, red OR green pepper, peach chunks, shredded carrots, walnuts, bacon bits, pepitas, sunflower seeds,  ham, and cheese. 

Dressing: In small bowl, mix together mayonnaise, vinegar, and Torani Syrup.  

Pour dressing over vegetables and toss together.  

CHOCOLATE FUDGE TART


Crust:
1/2 cup flaxseed meal, golden
1/2 cup almond flour
1 scoop (1/3 cup) vanilla flavored whey protein OR isolate
1/4 cup butter, melted
10 or more to taste, Capella Graham Cracker flavor drops (optional)


Filling:
I recipe Valentine's Day Chocolate Fudge (video)


Crust:  Preheat oven to 325 degrees F.  In tart dish or 10-in. pie plate, combine flaxseed meal, almond flour, whey protein OR isolate, and stir together with a fork.  Add flavor drops to melted butter, if using, and mix in with crumb mixture.  Pat firmly into bottom of dish.  Bake 10 to 15 min. or until done.

Filling:  Make chocolate fudge filling according to recipe directions and pour into prepared crust.  Let cool on a wire rack and then chill for several hours, or if you're in a hurry like I was this morning, freeze for 2 or 3 hours.  Makes 16 very rich servings.

4 comments:

  1. Looks wonderful. The chocolate fudge tart looks so rich.

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    Replies
    1. Thanks Jennifer! It was very rich! Sure couldn't eat a lot of it. :)

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  2. Your salad sounds awesome. I just purchased a salad cookbook for more ideas and not a single recipe was as creative as yours! Adding the ham is so perfect for a hot summer evening dinner.

    Teresa

    ReplyDelete
    Replies
    1. Oh thank you for saying so Teresa! I love to add lots of veggies together! I am hoping to come up with more summer meal salads this summer when it gets too hot to cook.

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