Email to Dawn      

Recipe Categories: dawn792's HOME PAGEAPPETIZERS Asian BarCookies Beans Beef BEVERAGES BREAD BREAKFAST CAKESandPIES Calzone CANDY CASSEROLES COOKIES Core-Casserole Core-Dessert Core-Eggs Core-Pasta Core-Poultry Core-Soup CoreBeans CrescentRollRecipes CROCKPOT DESSERTS EGGS FISHandSEAFOOD FrozenDesserts FRUIT GrilledMeats Ham HowToArticles IceCream Jello Lamb legumes MaindishPie MDSoup MEATS Mexican Muffins PASTA PIZZA Pork Potatoes POULTRY Pumpkin RecipeswithTuna RICE SALADandDRESSING SANDWICHES SAUCES Seafood sidedish Smoothie SNACKS SOUPSandSTEWS StirFry SugarFree Veal VEGETABLES VEGETARIAN WrapsBurritos WWCoreEntree WWCorelightmeal

10 Terrific Weight Watcher Salads




Source of Recipe


WW.com


List of Ingredients




Asian Chicken and Vegetables Salad (POINTS® value = 7): Rinse 10 ounces frozen Asian vegetable mix under cold water until defrosted; drain and blot dry. Toss in a bowl with 8 ounces cooked cubed boneless skinless chicken breast. In another bowl, mix 1 tablespoon seasoned rice vinegar, 1 tablespoon reduced-sodium soy sauce, 2 teaspoons sesame oil and red chili sauce to taste; pour over the salad and toss to combine.

Tabbouleh Salad with Salmon (POINTS value = 5): Mix 1/2 cup dry tabbouleh with 1 cup boiling water in a large bowl; set aside 30 minutes or until the water is absorbed. Fluff with a fork and toss with 6 ounces drained, canned salmon; 2 celery stalks, chopped; 1/4 cup chopped red onion; 2 tablespoons chopped parsley; 2 tablespoons chopped mint and salt and pepper to taste.

White Bean Salad with Shrimp (POINTS value = 8): Drain and rinse a 15-ounce can white beans. Toss with 6 ounces cooked chopped shrimp, 1 minced shallot, 1 tablespoon white wine vinegar, 2 teaspoons olive oil, 1/2 teaspoon rubbed sage and 1/2 teaspoon dried thyme, as well as salt, pepper and red chili sauce to taste.

Easy Salad Niçoise (POINTS value = 4): Rinse 1 cup frozen string beans in a colander under cold water until thawed; drain and blot well. Toss with 4 cups mixed greens; 8 cherry tomatoes, halved; 1 cup canned new potatoes, drained; 6 ounces canned solid white tuna packed in water, drained; and 1/4 cup fat-free vinaigrette.

Chicken Taco Salad (POINTS value = 5): Place 12 low-fat tortilla chips on each of 2 plates. Mix together 1 cup shredded lettuce, 1 chopped tomato, 4 ounces chopped cooked smoked chicken breast, 1 ounce shredded fat-free cheddar, 1/4 cup jarred salsa and 1 tablespoon fat-free sour cream. Top each of the chips with an equal portion of the lettuce mixture.

Crab Salad (POINTS value = 4): Rinse 1 cup frozen corn kernels in a colander under cold water until defrosted. Toss in a bowl with 1 seeded and chopped red bell pepper; 2 thinly sliced scallions; 6 ounces cooked crab meat picked over for shell and cartilage; 1 cup canned black beans, drained and rinsed; 1/4 cup chopped cilantro; 2 tablespoons lime juice; 1/2 teaspoon ground cumin and salt and pepper to taste.

Spinach Caesar Salad (POINTS value = 3): Toss 4 cups baby spinach; 1 red apple, cored and chopped; 5 canned drained anchovies; 1 cup canned kidney beans, drained and rinsed and 1/4 cup fat-free Caesar dressing in a large bowl.

Greek Salad with Feta (POINTS value = 5): Toss 4 cups shredded Romaine lettuce; 1 cucumber, peeled and chopped; 1 green bell pepper, seeded and chopped; 1 small red onion, cut into rings; 4 ounces crumbled Feta cheese; 1 tablespoon chopped pitted olives; 1 teaspoon dried oregano and 1/4 cup fat-free vinaigrette.

Smoked Salmon Frisee Salad (POINTS value = 3): Toss 4 cups frisee lettuce, 2 minced shallots, 1 seeded and diced red bell pepper, 4 ounces chopped smoked salmon and 1/4 cup low-fat creamy dill dressing.

Lobster Gazpacho Salad (POINTS value = 3): Toss 2 Roma tomatoes, chopped; 1 cucumber, peeled and chopped; 1 green bell pepper, seeded and chopped; 1 small red onion, chopped; 2 celery stalks, chopped; 6 ounces chopped cooked lobster meat; 1 tablespoon lemon juice; 2 teaspoon Worcestershire and salt and pepper to taste. Drizzle the salad with 2 teaspoons extra virgin olive oil just before serving.

Bruce Weinstein and Mark Scarbrough are the authors of The Ultimate Potato Book (William Morrow, 2003).




Recipe