This savory and satisfying side dish is a breeze to prepare and goes great with just about any meal. The tender lentils and pan fried mushrooms are incredibly delicious and packed with nutrition. And I love this unique salad that doesn’t feature the leafy greens as its star….they are merely a supporting character in this dish. I used baby kale in mine, but arugula or spinach would work really well too. The earthy flavors make this hearty Weight Watchers recipe a delicious dish that is sure to make an impression, while still keeping those Smart Points in check.
One of the reasons why I love side salads is that it’s a great way to add veggies (and nutrients) to my meal. It’s also a great way to add a pop of color to my meal that just makes it seem more fun and interesting. Fresh salads are just great anyway. They are so refreshing and light that they’re always tasty. This one is full of color with the green cucumbers, red tomatoes and radishes, yellow bell peppers and red onions. The dressing is simple and delicious – one of those vinaigrettes that I love. I always use a little canning jar with a lid to mix up my dressing ingredients. I just toss everything in it and then screw on the lid and shake it up. If you’d like to mix up this salad a bit more, use yellow tomatoes and a red pepper, or a mix of red and yellow tomatoes.
Even though I love salads, I really love salads for two reasons – they’re pretty and I can pack in the goodies. I’m not someone who just serves a bag of mixed lettuce and calls it a salad. My salads have lettuce, cucumbers, mushrooms, bell peppers, tomatoes, craisins, cheese and nuts in them. They’re beautiful and packed with flavor. Next to mixed baby lettuce, spinach is about my favorite green to use. Not only is it a great way to add nutrients to a smoothie, but it’s a wonderful base for a salad. Since we’ve got lots of fresh pears right now, I thought I’d add some pear to this spinach salad. I’ll be honest, goat cheese sounds great, but it can be a bit strong. If you get a more mild goat cheese, it’s much better, or you can just use feta cheese. When it comes to salad, feta is typically my go to cheese, so when I make this for a quick weekday lunch, I’ll probably use feta most of the time. However, if you’re feeling adventurous, add blue cheese instead of goat cheese. The balsamic vinaigrette is a powerful flavor, so it can balance out any cheese you want to try in there. This delicious salad is perfect for a healthy lunch. It’s packed with flavor and nutrients. It’ll also help keep you satisfied, since it’s packed with fiber.
I love salads, but I like variety in my salads. As a result, I’m always looking for delicious new salad recipes. This one definitely fits the bill. Roasted beets, carrots, alfalfa sprouts and tuna fish – it’s a great combination, packed with nutrients and beautiful to eat as well. The dressing is simple and easy to make up. It’s one of the dressings that you can stick in a half pint jar to mix it (just screw on the lid and shake) and any leftover dressing, leave in the fridge for the next round. You’re welcome to use canned beets instead of roasting your own, just make sure you drain them well and pat them dry before slicing them. You can typically find alfalfa sprouts in the produce section of your grocery store, or you can get a kit to make your own sprouts. Sprouts are great in salads and sandwiches as well, so it’s not a bad thing to have on hand. Toss this salad together and enjoy it for lunch or dinner!
Talk about a complete meal in one bowl! This incredibly delicious Arugula and Smoked Salmon Salad is absolutely packed with healthy fats, proteins and carbohydrates. Not only is mouthwateringly good, but it is very filling and loaded with enough energy and nutrition to last you a long time. I love making this salad for lunch, and I have no problem not getting hungry until dinner time. Or, I will make this salad for dinner when I want to avoid snacking in the evening (which is my biggest problem). The flavor combination in this Weight Watchers salad recipe is outstanding….peppery arugula topped with smoky salmon, tangy balsamic coated tomatoes, filling whole wheat couscous, and wonderfully nutty toasted pine nuts with sweet raisins. All covered in a creamy, tangy dressing that will leave your tastebuds doing backflips. My husband and I are absolutely in love with this Arugula and Smoked Salmon Salad Recipe, and I highly recommend all of you giving it a try! It’s one very complete, and satisfying dish for just 9 Points +.
Chicken satay with peanut dipping sauce is a really delicious meal. But since it has to marinate, it’s something that I’m not usually going to make. This chicken satay salad is so easy and quick, it’s something that is a delight to make. I typically use smooth peanut butter, but this last time I used powdered peanut butter. I just mixed it up with water and added it like normal. It’s a great way to cut calories while still enjoying peanut butter. If you’re not a fan of bean sprouts, you can use a cup of shredded cabbage instead (with no significant nutritional change), or get creative and add cucumbers and bell peppers.
With the last few days of summer to savor, I’m sharing a reliable and delicious side salad recipe that I have made quite a bit this summer, as my whole family loves it. My Whole Wheat Cous Cous Feta Salad Recipe is super easy to make and is a delicious and satisfying side dish that works with so many different meals. The bright, juicy tomatoes, crunchy cucumbers and salty feta are combined with hearty garbanzo beans and whole wheat cous cous to deliver a seriously satisfying dish! It also works wonderfully as leftovers, so I often double the batch and use it in lunches the next day or two. So take advantage of those delicious summer tomatoes and get this salad on your table, ASAP! At just 4 Points + per serving, it’s a great way to feel satisfied while staying on track.
One of my all time favorite Weight Watchers quinoa recipes is this super easy Quinoa Salad with Tahini Dressing — it’s to die for! Admittedly, I’m pleasantly surprised my kids really enjoyed this dish…my son even took leftovers for lunch! And at just 6 Points +, it’s a really satisfying summer side dish that is lovely and absolutely delicious. If you are already a fan of quinoa or a newcomer looking for some fantastic quinoa recipe ideas, this dish is a great one to try! I love the variety of textures, and the lemony tahini dressing just pulls it all together so beautifully. I’ve also made this with the addition of cucumbers, roasted zucchini, cauliflower and eggplant too, and it is fabulous. Enjoy!
We don’t live close to family, so there are a couple of folks that have adopted my husband and I as their kids, well actually, we’re lucky enough to have been “adopted” by several families in the area. They take exceptionally good care of us and we thoroughly enjoy sharing delicious meals with them (as they are all very good cooks). One couple is from North Carolina, so when I saw a recipe for black eyed pea salad, I knew I had to bring it the next time we went to their place for a meal. And I was absolutely right to be excited. I don’t remember if I’ve ever had black eyed peas before, but I love this salad. It’s bright and beautiful and reminded our friends of home. It’s a perfect salad to have with grilled burgers or chicken breast, and is easy to make for potlucks – where it’s sure to be a hit.
When I saw this recipe, I just had to try it. Life in the Midwest includes a lot of potatoes, and right now the green beans are fresh from the garden. It’s a perfect time to try this salad, and this salad is wonderful. The tart vinegar combined with the potatoes and green beans is perfect. The potatoes and green beans are tender, but still crisp enough to provide some texture. This salad is sure to be at hit at your next family dinner, barbecue or potluck.
This salad isn’t just beautiful – it’s delicious too. I just had to try this Strawberry Poppyseed Vinaigrette, and the combination of arugula and berries seemed like the perfect place. I’m so glad I did, it was wonderful. The vinaigrette is incredibly easy to make – just stick everything in the blender. I ended up with plenty leftover. If you’re looking to make this a main dish for lunch or dinner, just add a half a chicken breast for protein. You can also mix arugula and spinach instead of just arugula. Give this salad a try, you won’t be disappointed.