Cooking Through A Cookbook

Roasted Baby Root Salad with Sherry-Shallot Vinaigrette Review


Recipe 27 from The Smitten Kitchen Cookbook by Deb Perelman WW Notes:¬†Your points will come from the quinoa and the balsamic and then of course the olive oil if you count it. But without counting the olive oil, this 4 portion salad comes to 2 points a piece. Add extra points if you decide to… Continue reading Roasted Baby Root Salad with Sherry-Shallot Vinaigrette Review

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Cooking Through A Cookbook

Kale Salad with Cherries and Pecans Review


Recipe 23 from The Smitten Kitchen Cookbook by Deb Perelman WW Notes: Okay, I'm sad to say that this salad comes to 9 points because of the pecans and the cherries. So if you chose to make the salad and not include the pecans or the cherries you could drop this salad down to 2… Continue reading Kale Salad with Cherries and Pecans Review

Cooking Through A Cookbook

Tomato Scallion Shortcakes with Whipped Goat Cheese Recipe Review


Recipe 22 from The Smitten Kitchen Cookbook by Deb Perelman WW Note: So, I don't like modifications for baking because I don't always know what to sub out to still get the same result. So the biscuits will cost you 7 points if your dough yields 8 biscuits. And your topping will be 2 points… Continue reading Tomato Scallion Shortcakes with Whipped Goat Cheese Recipe Review