Nuts, tomatoes, cheese make rich salad

  • By Alison Ladman Associated Press
  • Tuesday, April 24, 2012 9:01am
  • Life

Nuts often get a bad rap because of their high fat content. But the fat in most nuts is the healthy unsaturated variety.

It doesn’t mean you should eat nuts with abandon, but it does mean you should feel no guilt about working them into a healthy diet.

The trick is moderation. And because nuts are so rich, moderation can be easy. All that rich flavor means it doesn’t take much to feel satisfied.

Nuts generally have a deeper flavor when toasted. To toast raw nuts, place them on a dry baking sheet and roast for 10 to 12 minutes at 350 degrees. Keep a close eye on them because they go from toasted to burnt quickly.

The freezer is the best place to store nuts (same goes for seeds). All their healthy oils put them at risk for going rancid.

Place them in a zip-close plastic bag and squeeze out the air before freezing. Always give your nuts a sniff and a taste before putting them in your dish. If they have any sourness or bitterness, don’t use them.

We’ve chosen to showcase walnuts in this recipe for a composed salad made from roasted tomatoes (the roasting brings out their sweetness) and creamy, herbed ricotta cheese. For a great dinner, serve this with a piece of crusty multigrain bread with some greens and a grilled chicken breast.

Roasted tomatoes with herbed ricotta and walnuts

4large tomatoes, halved and cored

1/4teaspoon salt

1/2teaspoon sugar

1/4teaspoon ground white pepper

1cup low-fat ricotta cheese

1tablespoon chopped fresh basil

2teaspoons chopped fresh thyme

2teaspoons chopped fresh oregano

1/4cup chopped toasted walnuts

Balsamic vinegar (optional)

Heat the oven to 325 degrees.

Place a wire rack over a rimmed baking sheet.

Spray the rack with cooking spray.

Arrange the tomatoes on the rack, cut sides up. Sprinkle the tomatoes with the salt, sugar and white pepper.

Roast for 1 hour.

Flip the tomatoes over and roast for another hour, or until the tomatoes are soft, wrinkly and have shrunken considerably in size.

While the tomatoes are roasting, in a medium bowl stir together the ricotta, basil, thyme and oregano.

Set aside to allow the flavors to meld.

Serve the herbed ricotta alongside the roasted tomato halves.

Sprinkle with toasted walnuts and drizzle lightly with balsamic vinegar, if using.

Makes 4 servings. Per serving: 140 calories; 70 calories from fat (50 percent of total calories); 8 g fat (2.5 g saturated; 0 g trans fats); 20 mg cholesterol; 12 g carbohydrate; 10 g protein; 3 g fiber; 280 mg sodium.

Talk to us

More in Life

Arlington cook was homeless but now serves hungry pilots

LeeWay Morris, executive chef at Ellie’s at the Airport, moved to Snohomish County to pursue his career.

Drink This: Distillery switches from gin to hand sanitizer

Lynnwood’s Temple Distilling is now making the alcohol-based cleaner — but you can still order spirits.

Westport Winery transforms storied grapes into hand sanitizer

The Aberdeen winery used riesling to produce the cleaner for law enforcement and first responders.

Spice up dinner with this pizza-flavored chicken burger

Two of America’s favorite foods, pizza and burgers, combine in this pizza chicken burger.

You’ve never seen anything like this woman’s crafting room

Everett resident and retired teacher Melissa Halferty loves all things red, vintage and Frida Kahlo.

With a bidet, TP shortages no longer scare the crap out of us

This family ordered their new toilet just in time. Now bidets are either sold out or on back-order.

While stuck at home, Rick Steves reminiscences about Europe

Edmonds’ travel guru reflects on his favorite memories of experiencing Europe’s living traditions.

Restaurant and food truck roll call in Snohomish County

RECENTLY REVIEWED Here are the 10 most recent dining reviews by Daily… Continue reading

Ask Dr. Paul: Healthy ways to deal with fears over COVID-19

Do you have a behavioral-health question related to the coronavirus? Email askdrpaul@everettclinic.com.

Most Read