Tag Archives: black olives

Salad Burger

Just about everyone loves a good burger! I thought I’d try a making a healthier burger after I received some samples from Hilary’s. Their products are made with minimally processed ingredients and are free from common allergens. They sent me their Worlds Best Veggie Burger and Curry Veggie Burger, and I really liked them both. You can actually see bits of the fresh veggies these are made with, which make them seem even healthier than your average veggie burger. Hilary’s also sent me a few salad dressings to try: Spicy Island Dressing, a creamy,  tangy, slightly spicy take on Thousand Island dressing, and Beet Vinaigrette, a slightly sweet vinaigrette with some balsamic vinegar mixed in. Both flavors were very good and low on calories–30 per serving for the Spicy Island and 50 per serving for the Beet Vinaigrette.

I created this Salad Burger using the Curry Veggie Burger and Spicy Island Dressing, along with items I like to put in salads–cucumber, tomato, onion, banana pepper, black olives, and avocado. If you’re not into veggie burgers, you can use a beef burger cooked your favorite way–the toppings go great with beef, too! It’s a reeeaaallly good burger, so I hope you get a chance to try it this soon!

SALAD BURGER

Makes 1 burger (for larger servings, multiply the ingredients by the number of burgers you want to make)

  • your favorite cooked hamburger patty (you can use a veggie or beef burger-I used Hilary’s Curry Veggie Burger)
  • 1 whole wheat roll or hamburger bun
  • 3 to 4 thin slices of cucumber
  • 3 to 4 slices of banana pepper
  • 2 Tablespoons of mashed avocado
  • 1 Tablespoon sliced black olives
  • Romain lettuce or your favorite lettuce/salad mix
  • 1 to 2 Tablespoons creamy salad dressing, like a Thousand Island or Ranch flavor (I used Hilary’s Spicy Island Dressing)
  • slice of tomato
  • slice of yellow or red onion

Put the top and bottom of a hamburger bun face up on a plate, or slice a large roll in half and place both sides face up on a plate.

Place your cooked burger on the bottom bun. Top burger patty with cucumber slices, banana pepper slices, sliced black olives, and mashed avocado.

On the top bun, spread the creamy salad dressing, then place a slice of tomato and slice of onion on top of the dressing.

Carefully put the bottom and top buns together and serve.

These burger toppings taste great together and you don’t need to use any ketchup or mustard–there’s plenty of toppings and flavor without those. It’s a great burger and very filling–perfect if you’re craving something really good and on the healthy side! Do you like veggie burgers or do you prefer beef?

Sharing at Weekend Potluck, Meal Plan Monday, Fiesta Friday.

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Mini Fiesta Cups

This yummy appetizer or snack is easy to make, and it’s actually made with Nasoya® Won Ton Wraps! When I was developing this recipe, I was thinking about the great flavors that are in Tex-Mex style layered dips. So I thought, why not make a mini version—a little bite-size portion of all those great flavors nestled in a baked won ton wrap—a perfect appetizer or finger food for holiday gatherings or parties throughout the year! These Mini Fiesta Cups are also a great snack for game-watching and tailgate parties!

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Black Olive Hummus

I’m a hummus fan as well as an olive fan. So it’s only natural I’d eventually make this Black Olive Hummus! In addition to the chopped black olives, it also has some lemon juice, olive oil, garlic, and a few spices to flavor it up. Serve this hummus with pita bread, crackers, or raw veggies. It makes a great healthy snack or appetizer!

Black Olive Hummus

  • Servings: 6
  • Difficulty: easy
  • Print

BLACK OLIVE HUMMUS by NancyC
Makes about 1 1/2 cups

1 (15-ounce) can garbanzo beans (also called chickpeas), drained
2/3 cup pitted and chopped Kalamata olives (or substitute another kind of black olive—you can also use canned black olives (you would use most of a 4.25-ounce can—not quite all of it)
1/3 cup tahini
3 Tablespoons olive oil
1/4 cup plus 2 Tablespoons lemon juice
1/2 teaspoon red pepper flakes
2 cloves garlic, minced
1/4 teaspoon cumin
Whole or sliced black olives for garnish
Optional: 1 to 2 Tablespoons water, if a thinner consistency is desired

Combine all ingredients in a food processor (or high-power blender) and blend until creamy and smooth. If consistency is too thick, add a Tablespoon or two of water. Put hummus in a small bowl and garnish with whole or sliced black olives.

Serve hummus with pita bread, crackers, or raw veggies. Store leftovers in an airtight container in the refrigerator for up to one week.

Recipe from NancyC | nancy-c.com

Are you a fan of hummus like I am? Do you make your own?

Sharing at Meal Plan Monday, Thursday Favorite Things, Full Plate Thursday, Wonderful Wednesday, Inspire Me Monday, Hearth & Soul.