Healthy Summer-Salad-Stuffed Popovers

Updated: May 7, 2019


Total Time: 45 min

Prep: 15 min

Inactive: 5 min

Cook: 25 min

Yield: 6 servings



Baking spray with flour

1 cup whole milk

3/4 cup all-purpose flour

3 large eggs, lightly beaten

1 teaspoon pure vanilla extract

Kosher salt

3 tablespoons unsalted butter, melted

1/4 teaspoon baking powder

Summer Salad:

1 1/2 cups grape tomatoes, quartered

1/4 pound fresh mozzarella, cut into 1/2-inch cubes

1/2 English cucumber, peeled and diced (about 1 cup)

1/2 cup loosely packed fresh basil leaves, chopped

1/4 cup extra virgin olive oil

2 tablespoons red wine or balsamic vinegar

Kosher salt and freshly ground black pepper


Preheat the oven to 400 degrees F. Spray a 12-cup muffin tin generously with baking spray; set aside.

For the popovers: Whisk the milk, flour, eggs, vanilla and 1/2 teaspoon salt in a medium bowl until combined. Drizzle in the melted butter while whisking until combined, then let the batter stand for 5 minutes. Whisk in the baking powder, then divide the batter evenly among the muffin cups (a scant 1/4 cup each). Bake until puffed and browned around the edges, 20 to 25 minutes, rotating the pan halfway through.

For the salad: While the popovers are baking, toss the tomatoes, mozzarella, cucumbers and basil in a medium bowl. Whisk the oil, vinegar, 1/2 teaspoon salt and a few grinds of black pepper in a measuring cup; add to the tomato mixture and toss to coat. Cover the bowl and refrigerate.

To assemble: When the popovers are done, turn them out of the pan, using a small spatula if necessary. Place 2 popovers on each of six serving plates and top each with 1/2 cup of the tomato mixture. Serve immediately.

This recipe is courtesy of the Foodnetwork

Read more at the Foodnetwork website

#MrsTee39sRecipes #SummerSalad #SummerSaladStuffedPopovers

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