This post is longggg overdue…My sister’s birthday was in May! And since I didn’t have this blog in May, these recipes never got the chance to grace the public. But I knew I had to share them with you eventually, they’re both so incredible and go really well together.
The spicy, savory Bloody Mary pairs perfectly with the sweet and creamy salad- it was a very satisfying meal. So many textures!! And surprisingly, we kept this meal prettyyyy healthy (despite the brie and vodka lol), considering it was a birthday brunch-we all know how gluttonous those usually tend to be!!
Anyways, I really hope you get to try these recipes, no matter what occasion it is, and I hope you get to try them together!!
Light Bloody Mary
Makes: 2 (serving size: 1 1/2 cups) Time: 15 minutes
(Feel free to double this recipe like I did 😛)
- 24 oz reduced-sodium V8®
- 1 Tbsp Worcestershire sauce
- 1½ Tbsp lemon juice
- ½ Tbsp Old Bay® seasoning
- 2 tsp hot sauce
- 1 tsp ground mustard
- ½ tsp celery seed
- ½ tsp black pepper
- ¼ tsp sea salt
- 3 oz Keel® Vodka
- ice cubes
- 2 celery sticks
- 2 lemon slices
- 4 olives
- Optional: horseradish, other toppings, etc.
Directions: Shake V8®, Worcestershire sauce, lemon juice, Old Bay®, hot sauce, ground mustard, celery seed, pepper, salt, vodka and (optional) horseradish in a large glass jar with a tight-fitting lid.
Fill two tall glasses with ice and divide the Skinny Bloody Mary between the glasses (a little more than 1½ cups each).
Garnish each with a celery stick, lemon slice and (optional) pepperoni and cheese cubes.
Calories: 154, Total Fat: 1g, Total Carbs: 17g, Fiber: 2g, Sugars: 13g, Protein: 1g
*Inspired by Skinny Mom
Brie, Nectarine & Walnut Salad with Balsamic Vinaigrette Dressing
Serves: 2 Time: 20 minutes
- 1 nectarine; sliced
- 1/4 cup walnuts; chopped
- 4 packed cups of arugula
- 4 oz of light baked brie (half of an 8 oz brie circle)
For the dressing:
(This will probably make leftover dressing depending on how much you use- this salad doesn’t need much dressing in my opinion)
- 2 tbsp balsamic vinegar
- 1/2 tbsp chopped garlic
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup olive oil
Directions: First, preheat your oven to 350 degrees and place your brie on a cooking sheet lined with parchment paper. Cook in the oven for 5 to 7 minutes, or until the brie starts to ooze.
While brie is cooking, make your dressing by beating the vinegar in a bowl with the garlic, salt and pepper until the salt dissolves. Then beat in the oil by droplets, whisking constantly. Set aside.
Now, assemble each salad with 2 cups of arugula, half of the peach slices, and 1/4 cup of the chopped walnuts. Dress the salad in the balsamic vinaigrette and place half of the brie on top of each salad.
Optional: Swirl the melted cheese in a circle around the top of the salad to make it pretty 🙂 (see above).
Calories: 532, Total Fat: 46g, Total Carbs: 16g, Fiber: 3g, Sugars: 9g, Protein: 18g