Arugula, Grapefruit and Parmesan Salad

Ingredients:

• 5 oz. arugula, about 8 cups loosely packed
• 2 medium pink grapefruits, segmented, 2 tbsp juice reserved
• 1/2 small uncooked vidalia onion, thinlly sliced
• 1 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 oz. Parmesan cheese, thinly shaved

Makes 4 Servings

1. Place arugula in a large salad bowl; top with grapefruit and onion.
2. In a small bowl, whisk together oil, vinegar, honey, salt, pepper and reserved grapefruit juice.
3. When ready to serve, gently toss salad with dressing; sprinkle with cheese.

WW POINTS VALUE: 3 pts. (2 cups per serving)

Note: This recipe appears on www.weightwatchers.com. This is what Italy must taste like in the summer! This salad is SO delicious you'll have it again and again this summer. This salad is also a great way to kick off summer and great for when the heat wave is in town and you don't want to cook. I must say I have a new respect for salads. I always thought salads were dull and boring with lettuce, tomatoes, carrots, onions, etc. This  Italian salad is certainly a refreshing change from the usual lettuce and tomato! You can also use spinach in place of the arugula for this salad and it will still be heavenly. This salad should be served at a dinner party, especially if your dinner guests are Mario Batali, Emeril Lagasse, Tyler Florence, Giada De Laurentis, Michael Chiarello, Scott Conant,  Ann Burrell and even Bobby Flay.

 



Strawberry-Rhubarb Tartlets

Ingredients:

• 6 low-fat honey graham crakers (2 1/2-inch squares)
• 2 tsp butter, melted
• 3 cups chopped rhubarb
• 1/3 cup granulated sugar
• Pinch of salt
• 1/4 cup water
• 1 tsp cornstarch, dissolved in 1 tsp water
• 1 1/2 cups sliced strawberries
• 1/4 cup + 2 tbsp fat-free cream cheese
• 2 tbsp fat-free sour cream
• 3/4 tsp vanilla extract

Makes 4 Servings

1. To prepare the crust, in a food processor or blender, whirl the graham crackers until finely crushed. Add the butter and pulse until well blended. Divide the mixture among 4 ( 4-inch) tarlet pans, pressing it over the bottom and up the sides to form a crust.
2. To prepare the filling, in a medium saucepan over low heat, combine the rhubarb, all but 1 teaspoon of the sugar, the salt and water. Cook, stirring occasionally, until the rhubarb is soft, about 15 minutes. Stir in the dissolved cornstarch; bring to a boil over medium-high heat. Reduce the heat and cook, stirring constantly, 30 seconds longer. Remove from heat and stir in the strawberries. Divide among the tartlet pans; refrigerate, covered, until chilled, 1-2 hours.
3. To prepare the filling, in a small bowl, combine the cream cheese, sour cream, the remaining teaspoon of sugar and the vanilla; stir until smooth. Serve with the tartlets.

WW POINTS VALUE: 3 pts per tarlet

Note: This recipe appears in the WW New Complete Cookbook. I had never tried rhubarb before and I saw the photos for these treat in the cookbook and I new I had to try these tartlets. Plus, I also saw Chef Anne Burrell make a dish similar to this recipe and she made it look so easy. This is an easy an delicious dessert to make during the summer and it's even better to enjoy especially during a heat wave where you want something to make you happy. These fruity rhubarb tartlets do just that with the filling on top. It's like having your own little mini-fruit pie. The tartness of the rhubarb and sweetness of the strawberries make a yummy combination for these tartlets. Whatever you do, DO NOT puree the strawberries and rhubarb. You want these tartlets to have the texture of a fruity pie filling which is nice and chunky. I also highly recommend adding a little cinnamon and nutmeg to the graham cracker crust to kick it up a notch (as Emeril Lagasse would say) and to give it a little more flavor.