So here’s a riddle for you, what do tasty guacamole, sweet candied nuts and creamy cauliflower rice all have in common? The answer is that they are all things I’ve made in the past week with a little help from Kraft Pourables.
Kraft Pourables new salad vinaigrette comes in four flavours:
Roasted Yellow Pepper, Garlic and Lime
Fire Roasted Tomato with Basil
Garlic Parmesan with Roasted Cauliflower
They are made with real fruits and vegetables with no artificial flavours or colours. They’re also low in fat and salt, and only 25-30 calories per serving. All of which means they are perfect for pouring on your favourite salad, but they can also be a handy starter to a tasty recipe or two.
There are some great recipe suggestions to be found on the sides of the bottles, or you can check out the Kraft Salad Centre for a little salad creation inspiration. Since Kraft was kind enough to send me some Pourables to sample, I decided to give a few of the “label” recipes a test run.
Half a cup of the Roasted Yellow Pepper, Garlic and Lime vinaigrette mashed in with two ripe avocados made for one quick and tasty guacamole. The Fire Roasted Tomato with Basil bottle has suggestions for making veggie dip, but I think it’s most delicious straight on a salad. I didn’t actually care for the Garlic Parmesan with Roasted Cauliflower twist on mashed potatoes. However I did come up with my own yummy recipe for creamy cauliflower rice, simply by adding steamed cauliflower and Garlic Parmesan with Roasted Cauliflower dressing to cooked rice. And the candied nuts recipe from the Berry Balsamic bottle was a big hit with hubby and kids alike.
I highly recommend trying out the Berry Balsamic candied nuts recipe.
4 tbsp brown sugar
2 tbsp Kraft Berry Balsamic dressing
1 cup of nuts
The original recipe suggests using pecans or walnuts. I made it with half walnuts, half cashews and it turned out fantastic.
Mix sugar and dressing in a saucepan and heat on medium until sugar dissolves Add in the nuts, mixing well to coat them evenly in the mixture. Continue to cook and stir for about 5 minutes. Remove nuts from pan and allow them to cool before eating. (I also sprinkled them with salt as they were cooling).
They end up quite sticky, I suggest spreading them out on wax paper to cool. I also recommend immediately filling your empty saucepan with hot water, to dissolve any of the remaining sticky mixture and keep clean up simple.
I enjoyed mixing these sweet nuts in with spinach for a tasty salad. We also these by the handful, mixed in with unseasoned nuts, and they disappeared at an alarming rate. This is a treat I’ll definitely be whipping up again. They were simple, quick to make and incredibly tasty.
Actually I quite enjoyed all four of the new Kraft Pourables dressings, and for various reasons each will likely become a staple at our house. Have you had a chance to try any of them yet? Which is your favourite?
For additional recipes and cooking tips be sure to check out KraftSaladCentre.ca.