Salads, salads and more salads

Pat sent me this recipe. It looks really good. She said she makes this a lot for her family and they love it.

COLORFUL VEGETABLE SALAD

6 CUPS BROCCOLI FLORETS
6 CUPS CAULIFLORWERETS
2 CUPS CHERRY TOMATOES, HALVED (I like to use grape tomatoes:
1 LARGE RED ONION, SLICED
1 CAN (6 ounces) PITTED RIP OLIVES, DRAINED AND SLICED (no brainer sliced olives in the can)
1 ENVELOPE RANCH SALAD DRESSING MIX
2/3 CUP VEGETABLE OIL
¼ CUP VINEGAR

In a large bowl, toss the broccoli, cauliflower, tomatoes, onion and olives, In a large jar with a tight fitting lid, combine dressing mix, oil and vinegar; shake well.
Pour over salad and toss. Refrigerate for at least 3 hours.

20 servings. =  2 Points Plus

Lynda For the dressing I usually do half and half vinegar and oil and then add about 1/cup water and sometimes a packet of splenda



I make a double batch of this salad every week. Roger and Frankie really love it. Frankie doesn't like raisins so I make the salad without the raisins, take out her portion and add chopped grapes.

  Cauliflower Broccoli Raisin Salad ( I love this salad)
2 1/2 cup cauliflower chopped small
2 1/2 cup broccoli chopped small
1/2 cup chopped onion
1/2 cup raisins
2 Tbsp. Hormel bacon bits
1/2 cup Kraft Free mayonnaise
2 Tbsp. white vinegar
2 Tbsp. Splenda
Mix all ingredients together in bowl. Cover and chill in fridge for 2 hours. Stir to mix and serve. 2/3 cup = 2 Points Plus

Arugula Pear Salad = 3 Points Plus
Ingredients

• 4 cups arugula
• 1 half of a small red onion, thinly sliced
• 1 medium pear, thinly sliced
• 1/4 cup toasted almond slivers
• 1/4 cup reduced fat blue cheese crumbles (I used the kind by Treasure Cave)
• 1/3 cup white balsamic vinegar
• 2 tsp olive oil
• 1 tbsp sugar

Toast almonds by placing in a small, un-greased skillet over medium high heat. Toss every few minutes until almonds brown, about 6 minutes. Set aside.

In a small bowl whisk together the olive oil, sugar and white balsamic vinegar.

1. In a large bowl, combine arugula and onion, and add in the dressing. Toss well.
2. Top with the almonds and blue cheese crumbles.

Tomato and Green Onions Salad= 2 Points Plus

Preparation time:5 min Servings:4 Cooking time:0 min Ingredients: 1 tbsp olive oil 1/4 tsp salt to taste (optional) 1 tsp basil, or 1 Tbsp fresh, chopped 2 green onions, finely chopped 5 tomatoes, sliced Cooking Directions: Combine all ingredients in a bowl. Let stand at least 30 minutes before serving.

Nutrition Facts Calories 59 % Calories From Fat 56.4% Total Fat 3.7g Saturated Fats 0.5g Mono-unsaturated Fats 2.5g Poly-unsaturated Fats 0.5g Cholesterol 0mg Sodium 160mg Total Carbohydrates 6.4g Dietary Fiber 2.1g Sugar 4.2g Protein 1.5g

Here is the recipe that Linda said was so good. It is from the July 8-14 weekly. She said she serves it on a bed of greens and it is a whole meal.

Chickpea and Feta Salad

                       

Weight Watchers Recipe

 

                   

4 PointsPlus Value

 

Prep time: 12 min

Cook time: 0 min

Serves: 6

Serve this Mediterranean salad on its own or with greens. Make it ahead so it has plenty of time to marinate.

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Ingredients 2 cup(s) canned chickpeas, rinsed and drained 2 clove(s) (medium) garlic clove(s), finely minced, or less to taste 2 Tbsp uncooked scallion(s), thinly sliced 1/2 large sweet red pepper(s), diced 2 Tbsp fresh parsley, fresh, finely minced 9 large olive(s), black or green, pitted and chopped 1/2 cup(s) crumbled feta cheese 1 Tbsp olive oil 3 Tbsp fresh lemon juice 1/8 tsp black pepper, freshly ground, or to taste 1 tsp lemon zest, for garnish Instructions In a medium bowl, combine chickpeas, garlic, scallions, red pepper, parsley, olives and feta cheese; toss to combine. In a small bowl, whisk together oil and lemon juice; pour over chickpea mixture and season to taste with black pepper. Garnish with lemon zest; serve. Yields about 1/2 cup per serving.

In searching for the recipe above I found this  in another weekly and thought it looked really good. I may use Shrimp instead of Scallops as that is what I have on hand. I'll let you know how wonderful it is. A whole meal for only 5 pp. Woohoo.

 





Scallop, Corn and Tomato Salad

                       

Weight Watchers Recipe   

5PointsPlus Value

Prep time: 15 min

Cook time: 10 min

Serves: 4

Sugar-sweet corn and sea scallops unite in this delicious summer salad. Cut back on prep work by buying stringless, ready-to-eat snap peas at the supermarket.           

Ingredients 8 oz uncooked sugar snap peas 1 medium corn on the cob, kernels removed with a knife* 1 Tbsp white wine vinegar 1 Tbsp olive oil 1/2 tsp table salt, divided 1/4 tsp black pepper, divided 2 medium fresh tomato(es), chopped (about 1 lb) 1 pound(s) uncooked scallop(s), fresh (use sea scallops) 1 spray(s) cooking spray 1/4 cup(s) basil, fresh, chopped Instructions Bring a medium pot of water to a boil. Add peas and corn; return to a boil and simmer until peas and corn are crisp-tender, about 2 minutes. Drain vegetables, rinse under cold water and drain again. In a medium bowl, whisk together vinegar, oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Add tomatoes; toss and let stand 10 minutes until tomatoes release juices. Meanwhile, sprinkle scallops with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Coat a large nonstick skillet with cooking spray; heat over high heat. Add scallops and cook, turning once, until browned and cooked through, about 4 minutes. Remove scallops from heat; set aside. Add peas, corn and basil to tomato mixture; toss to mix and coat. Divide scallops among four plates; top each with 1/4 of vegetable mixture. Yields about 4 to 5 scallops and 1 1/2 cups of vegetables per serving. Notes *A 1/2 cup of thawed, frozen corn kernels can be used instead of the fresh corn. If your craving a In-N-Out burger this is the salad for you. I have made the salad below and I really enjoyed it. Lots of food for so little points. It's also great to serve on those Meatless Mondays. This recipe is from hungrygirl.com In-N-Outrageous Animal-Style Salad PER SERVING (1 salad, entire recipe): 240 calories, 2g fat, 967mg sodium, 38g carbs, 12g fiber, 17g sugars, 23g protein -- PointsPlus® value 6* We LOVE In-N-Out Burger (super famous here on the West Coast), so we've made a salad inspired by one of its popular items... YUM! Ingredients:4 cups chopped romaine lettuce 1 large tomato, chopped 2 tbsp. roughly chopped dill pickle 1/2 cup chopped onion 1 Boca Original Vegan Meatless Burger 1 tsp. yellow mustard 2 tbsp. shredded fat-free cheddar cheese 2 tbsp. fat-free Thousand Island dressing Directions: Place lettuce in a large bowl and top with chopped tomato and pickle. Set aside. Bring a skillet sprayed with nonstick spray to high heat on the stove. Add onion and cook until slightly browned and softened, about 3 minutes. Transfer to the large bowl and set aside. Prepare Boca patty according to package instructions (either in the microwave or in a skillet sprayed with nonstick spray). Once just cool enough to handle, chop into bite-sized pieces and transfer to a small bowl. Add mustard and toss to coat. Transfer the mustard-y burger bites to the salad bowl. Evenly top salad with cheese and dressing. Now EAT! This is a salad I served to some dinner guests. They thought it was so good, couldn't beilive it was WW friendly. Yet again another large portion. Below is the link to hungy girl. It has some very good recipes.   hungrygirl.com Mexilicious Shrimp & Corn Fandango Salad PER SERVING (1 salad, entire recipe): 260 calories, 2g fat, 622mg sodium, 39g carbs, 8g fiber, 15g sugars, 24g protein -- PointsPlus® value 6* The spicy dressing will heat you up, the crunchy veggies will cool you down, and the shrimp will ensure that you're properly proteined. (Hey, using the word "protein" as a verb is fun... Try it!) Ingredients: 3 cups chopped romaine lettuce 1 cup dry coleslaw mix 1/2 cup chopped tomato 1/2 cup chopped cucumber 1/3 cup chopped red onion 2 tbsp. chopped fresh cilantro 1 tbsp. seasoned rice vinegar 1/2 tbsp. lime juice 1 tsp. Mexican hot sauce 1/2 cup frozen yellow corn 3 oz. cooked and chilled ready-to-eat shrimp Directions: Combine lettuce and slaw mix in a large bowl. Top with tomato, cucumber, onion, and cilantro. Set aside. To make the dressing, combine vinegar, lime juice, and hot sauce in a small bowl, and mix thoroughly. Set aside. Bring a skillet sprayed with nonstick spray to high heat on the stove. Add corn and cook until thawed and slightly blackened, about 5 minutes. Transfer to the large bowl. Add shrimp to the large bowl and drizzle dressing over the salad. Grab a fork, and dig in! MAKES 1 SERVING HG Alternative! Sometimes we toss 1/4 cup chopped avocado onto this dish. SO GOOD! Do that and your salad will have 320 calories, 7.5g fat, and 10.5g fiber. Nice...