Tomato and Feta Salad

Diced tomatoes
Thinly sliced red onion
1 1/2 oz. fat free feta cheese
1 tsp. olive oil
1 tsp. balsamic vinegar
Salt and pepper to taste

Mix together and enjoy.

YIELD:  1 serving = 2 WW points

Grilled Chicken Salad ~ Weight Watchers

Mixed greens
Sliced tomato
Red onion, thinly sliced
Cucumber, diced
10 small black olives
1 1/2 oz. fat free feta cheese
2 oz. cooked grilled bl/sl chicken breast
1 tsp. olive oil
1 tsp. balsamic vinegar
Salt and pepper to taste

Toss veggies, olives, cheese and chicken in a bowl.  Drizzle with olive oil and vinegar.  Sprinkle with salt and pepper.

YIELD:  1 large serving = 5 WW points; 5 WW P+

Loaded Potato Salad ~ Weight Watchers

1 1/2 lbs. baking potatoes
1/3 c. reduced fat sour cream
1/3 c. plain fat-free yogurt
3 T reduced-fat mayo
1/2 tsp. salt
1/2 tsp. pepper
5 precooked bacon slides
2 oz. shredded 2% sharp cheddar cheese
1/4 c. sliced green onions

Cook potatoes in boiling water to cover in a large saucepan 30 min. or just until tender; drain.  Cool to touch (about 15 min.), and cut into 1" cubes.

While potatoes cool, combine sour cream and next 4 ingredients in a small bowl.

Cook bacon in microwave according to package directions to crisp.  Cool and crumble.

Combine potato cubes, cheese and green onions in a large bowl.  Stir sour cream mixture into potato mixture, tossing gently to coat.  Sprinkle with bacon.  Cover and chill until ready to serve.

YIELD:  8 servings
2/3 c. = 3 WW points; 5g fat, 2.2g fiber, 16g carbs, 5.4g protein

This potato salad tastes like loaded potato skins.  YUM!

Spicy Seven-Layer Taco Salad ~ Weight Watchers

3/4 lb. 93% fat free ground beef
2 tsp. chili powder
1 tsp. cumin
1/8 tsp. cayenne
1/2 tsp. salt
4 c. shredded romaine lettuce
2 chopped tomatoes (I use halved grape tomatoes)
1 c. rinsed and drained pinto beans (I use black beans)
3 scallions, sliced
1 c. fat free salsa
1/2 c. fat free sour cream
Fresh cilantro
**4 oz. 2% cheddar or mexi blend cheese, shredded

Brown beef and seasoning until beef is no longer pink, drain.

Layer lettuce, tomatoes, beans and scallions (and cheese if you are using it) in a glass bowl.  Top with ground beef, salsa and sour cream.  Sprinkle with cilantro.

YIELD:  4 servings
1/4 of the salad without cheese is 5 WW points; with cheese 7 WW points

Vidalia Onion Salad Dressing ~ Taste of Home

1/3 c. chopped Vidalia onion
1/3 c. cider vinegar
1/3 c. honey
1 tsp. Dijon mustard
1/2 c. plus 2 T olive oil
1 tsp. poppy seeds

Combine onion, vinegar, honey and mustard in blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Stir in poppy seeds.

Fruited Spinach Salad ~ Taste of Home

11 oz. caqn mandarin oranges
1/4 c. olive oil
3 T raspberry jam
1 T red wine vinegar
10 oz. fresh spinach, torn
1 red apple, chopped
1 c. chopped pecans, toasted

Drain oranges, reserving 1/2 c. juice. In a jar with a tight-fitting lid, combine oil, jam, vinegar and reserved juice; shake well. In a large salad bowl, toss oranges, spinach, apple and pecans. Serve with the dressing.

YIELD: 6-8 servings

Guacamole Tossed Salad ~ Taste of Home

2 medium tomatoes, seeded and chopped
1/2 small red onion, sliced and separated into rings
6 bacon strips, cooked and crumbled
1/3 c. olive oil
2 T cider vinegar
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. hot pepper sauce
1 large ripe avocados, peeled and cubed
4 c. torn salad greens

In a small bowl, combine the tomatoes, onion and bacon. In a small bowl, whisk the oil, vinegar, salt, pepper and hot pepper sauce. Pour over tomato mixture; toss gently. Add avocados. Place the greens in a large salad bowl; add avocado mixture and toss to coat. Serve immediately.

YIELD: 4 servings
1 serving = 10 WW points

Tomato Mozzarella Salad

3 large tomatoes, sliced
8 oz. mozzarella, sliced
1/4 c. olive oil
1/4 tsp. salt and pepper
1/4 c. minced fresh basil

On a large serving platter, alternate tomatoes with mozzarella slices. In a jar with a tight fitting lid, combine everything except basil; shake well. Drizzle over tomatoes and mozzarella. Sprinkle with basil.

YIELD: 6 servings
1 serving = 5 WW points

Black 'n' White Bean Salad ~ Taste of Home

15 oz. can black beans, rinsed and drained
15 oz. can white kidney beans, rinsed and drained
1/2 c. chopped cucumber
1/2 c. chopped sweet red pepper
1/4 c. chopped onion
1/4 c. minced fresh cilantro or parsley
1/3 c. cider or red wine vinegar
1/4 c. olive oil
1/2 tsp. salt
1/4. tsp. garlic powder
1/8 tsp. pepper

In a large bowl, combine the first 6 ingredients. In a small bowl, whisk vinegar, oil and seasonings. Pour over bean mixture and toss to coat. Cover and refrigerate until serving. Using a slotted spoon, serve over lettuce if desired.

YIELD: 4-6 servings
1/2 c. = 3 WW points

Picnic Slaw ~ Taste of Home

1 medium head cabbage, shredded
1 large carrot, shredded
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 medium onion, finely chopped
1/3 c. sliced green onions

DRESSING:
1/4 c. skim milk
1/4 c. low fat buttermilk
1/2 c. mayonnaise
1/3 c. sugar
2 T lemon juice
1 T vinegar
1/2 tsp. salt and celery seed
Dash pepper

In a large bowl, combine the first seven ingredients. Combine dressing ingredients in a blender; process until smooth. Pour over vegetables; toss to coat. Cover and refrigerate overnight. Stir before serving.

YIELD: 14 servings
1 serving = 2 WW points

Tangy Coleslaw ~ Taste of Home

6 c. shredded cabbage
4 medium carrots, shredded
4 celery ribs, chopped
1/2 c. finely chopped green pepper
1/2 c. finely chopped onion
1/2 c. cider vinegar
1/4 c. vegetable oil
1/4 c. sugar
1 1/2 tsp.salt
1/4 tsp. pepper
1/4 tsp. paprika

In a large bowl, combine the cabbage, carrots, celery, green pepper and onion.

In a small bowl, combine the rest of the ingredients. Pour over cabbage mixture and toss to coat.

Cover and refrigerate until servings.

YIELD: 10 servings
1 serving = 2 WW points

Three Green Salad

4 c. torn iceburg lettuce
4 c. torn leaf lettuce
4 c. torn fresh spinach
1 medium cucumber, sliced
2 carrots, sliced
2 celery ribs, sliced
6 broccoli florets, sliced
3 cauliflowerets, sliced
6 radishes, sliced
4 green onions, sliced
5 fresh mushrooms, sliced
DRESSING
2/3 c. olive oil
1/4 c. plus 2T red wine vinegar
2 T grated Romano cheese
1 tsp. sugar
2 garlic cloves, minced
1/4 tsp. dried oregano
1/4 tsp. dried basil
Pinch salt and pepper

In a large salad bowl, toss the greens and vegetables. Cover and chill.

Combine all dressing ingredinets in a blender; process for 30 seconds. Pourinto a jar with tight-fitting lid; chill for at least 30 minutes. Shake dressing before serving; pour desired amount over salad and toss.

YIELD: 12 servings & 1 c. dressing

I just shake the dressing in a jar.

Spinach Apple Salad

2 T cider vinegar
2 T vegetable oil
1/4 tsp salt
1/4 tsp sugar
1 c. diced unpeeled apple
1/4 c. chopped sweet onion
1/4 c. raisins
2 c. torn fresh spinach
2 c. torn romaine

In a small bowl, combine vinegar, oil, salt and sugar; mix well. Add apple, onion and raisins; toss lightly to coat. Cover and let stand for 10 minutes.

Just before serving, combine spinach and romaine in a large salad bowl; add dressing and toss.

YIELD: 4 servings
1 serving = 2 WW points