photo credit: savory sweet life

I am pretty much obsessed with any type of bread – I totally adore this carbtastic treat. And being a weight watcher, I had to just accept this fact and do my best to create weight watchers recipes that involved bread and were still low in points. And when I tried this Baked Croutons Recipe, I was absolutely thrilled!! I have always loved croutons and really feel that they make a salad so much more yummy and satisfying. But store bought croutons aren’t always weight watcher friendly. So, using some low calorie bread, I decided to make my own. And I must say, they turned out SO good, I will never go back to regular croutons again! This homemade croutons recipe is not only amazingly delicious, but it’s full of fiber and has just a 1 Point Total per serving!! Truly the perfect salad topping. If you are a carb lover – this recipe is a MUST try.

Baked Croutons Recipe

Ingredients:
- 2 slices light bread, frozen (I used Sara Lee 45 Calories & Delightful Wheat Bread)
- 2 tsp garlic powder
- 2 tsp kosher salt
- 2 tsp onion powder
- 1 tbsp dried parsley
- 1 tbsp Kraft Fresh Reduced Fat Grated Parmesan Cheese
- non-fat cooking spray (I used the butter flavored kind)

Directions:
Preheat oven to 350 degrees. Spray a baking sheet with non fat cooking spray.
While still frozen, remove crusts from bread; chop into bite-size pieces. Lightly coat bread with cooking spray and put into a large Ziploc bag. Add in salt, garlic powder, onion powder, parmesan cheese and dried parsley. Close bag tightly and shake gently, but thoroughly, making sure that all bread pieces are coated evenly with seasonings. Place croutons on baking sheet and bake in oven until croutons are browned well on both sides. (You may have to flip croutons over halfway through the baking to ensure even browning).

Entire recipe is 2 servings
Serving size is ½ of entire recipe (1 slice of bread with the seasonings)
Each serving = 1 Point Total

Potato Salad Recipe

Ingredients:
- 2 lbs potatoes, peeled, cut into 1-inch chunks
- 2 large eggs, hard-boiled
- 1/2 cup red onion, diced
- 1/4 cup red bell pepper, diced
- 1/2 cup celery, diced
- 2 tsp apple cider vinegar
- 1/4 cup fat-free mayonnaise
- 1/2 cup plain fat-free yogurt
- 3 tbsp sweet pickle relish
- 1 packet Splenda
- 1 tbsp freshly chopped parsley, flat leaf style
- 1 tsp Kosher salt
- 1/2 tsp black pepper

Directions:
Boil potatoes in a in a large, saucepan. Make sure potatoes are covered with about 2 inches of water. Once it’s been brought to a boil, reduce heat and simmer, uncovered, until potatoes are tender; drain and cool just a bit.
Meanwhile, in a large bowl, mash yolk from 1 egg with vinegar until smooth. Blend in , mayonnaise yogurt, relish, parsley, Splenda, salt and pepper.
Add in the potatoes, celery and onion; mix well. Chop remaining egg white and egg; gently fold into potato salad. Cover and refrigerate until chilled. Yields about 3/4 cup per serving.

Entire recipe makes 8 servings
Serving size is ¾ cup
Each serving = 2 Point Total

I’m always on the lookout for healthy and unique salad recipes that are quick and easy to make, taste delish and are low in Weight Watchers Points. This Corn and Black Bean Salad Recipe was a HUGE hit at our family dinner the other night, and has just a 2 Point Total per serving. The kids loved the colors of this corn salad, and my 15 month old loved being able to easily eat it with his fingers. It’s full of fiber and low on calories, fat and tastes amazing! It’s a wonderful side dish recipe that can accompany many different meals. Though this is not an official one of Weight Watchers Recipes, it’s a must try for any dieter looking for new healthy salad recipes that taste great. Give it a try!

Black Bean and Corn Salad Recipe

Ingredients:
- 1 16oz bag of frozen corn
- 1 cup black beans
- 1 large tomato, chopped
- 1/2 of a red onion, finely chopped
- 1 tbsp fresh cilantro, minced
- juice from 1 lime
- salt and pepper to taste

Directions:
Defrost corn. Toss all items together in a medium sized bowl, and add salt & pepper as needed

Entire Recipe = 5 servings
Serving size is approximately 1 cup
Each serving = 2 Point Total

Tostada Salads have always been a favorite Mexican food of mine. There’s just something about that crunchy shell that I adore! However, in traditional tostada salad recipes, the shell is fried, thus adding tons of fat, calories and weight watchers points. My slimmed down version has just a 7 Point Total, (for the entire dish) and still offers that yummy, crunchy shell – but baked, not fried. Plus, it’s loaded with fiber! And the best part, is that is still has all the delicious flavors of the ground beef tostada salad that you would buy from your favorite Mexican restaurant. Though this is not an official one of Weight Watchers Salad Recipes, it’s a fabulous meal idea for any one who wants a low calorie Mexican recipe!

photo credit: the whole life nutrition kitchen

This tasty, 1 point salad dressing is not only super easy to make, but it’s a really unique flavor combination that will definitely add a kick to your greens whenever you’ve got the salad blah’s. I really like a LOT of dressing on my salads, so I like to use dressings that are so low calorie, I can use a lot of and not have to worry about adding on those extra Weight Watchers Points. It’s rich and creamy, and full of flavor, and most importantly – doesn’t taste like it’s a diet salad dressing. Though this is not an official one of Weight Watchers Salad Dressing Recipes, anyone who wants to lose some extra calories in their salad dressings will definitely dig this recipe!

Buttermilk Balsamic Salad Dressing Recipe

Ingredients:
- 1 cup low fat buttermilk
- 4 tbsp balsamic vinegar
- 2 tbsp Dijon mustard
- 1 tbsp honey (warmed to pour more easily)
- 1 tbsp light mayo
- 1/2 tsp basil, finely chopped
- 1 small garlic clove, minced
- 1/4 tsp black pepper
- 1/2 tsp salt

Directions:
Blend together until smooth and transfer to a seal tight container. Refrigerate overnight to blend flavors.

Entire Recipe makes 1/1/2 cups
Serving size is 4 tbsp
Each serving = 1 Point Total

This delicious tangy Thai Cucumber Salad Recipe is a fabulous, 0 Points Total dish that’s super easy to make, yet is a unique substitute for traditional salads. It’s a tasty side dish recipe that was given to me by another Weight Watchers member, and I’m so glad I gave it a try! All the ingredients have 0 Weight Watchers Points, so each serving would have to be pretty big in order to rack up any Points. This can be eaten alone as a salad, or makes a wonderful garnish or topping for healthy meat recipes. If you want a good low calorie salad to add to your Weight Watchers Salad Recipes repertoire, this is one to consider!

Low Calorie Thai Cucumber Salad Recipe

Ingredients:
- 6 regular sized cucumbers, thinly sliced
- 1/2 cup white vinegar
- 1/2 cup water
- 1/2 cup Splenda (the kind in the box for baking, not the packets)
- 1 tsp salt
- 1/4 cup thinly sliced shallots
- 1/4 cup coarsely chopped red onion
- 2 tbsp sliced fresh hot red or green chilies (use more if you like it spicy!)

**You can peel the cumbers if you prefer, but I left the skin on on for more flavor and texture.

Directions:
Combine vinegar, water, spelnda and salt and boil until Splenda and salt are dissolved. Remove from heat, cool to room temp.
In a large bowl, combine cucumbers, shallots, red onion and chilies. Add cooled vinegar mixture and toss. Enjoy!

Serving size = 1 cup
Each serving = 0 Point Total

I’m on big salad kick lately. Maybe it’s because it’s so hot out, I just don’t feel like eating anything else. Or maybe it’s because I’ve found such awesome low calorie salad recipes lately that I actually ENJOY eating it! Either way, I’m all about the greens. And I’ve recently come across this amazingly good low calorie Cobb Salad Recipe. Each serving has just a 5 Point Total, which is a phenomenal count, considering that a traditional cobb salad recipe can clock in at well over 20 Weight Watchers Points per serving…SCARY! So this lighter version is a real treat. And it still has all of the yummy goodness that makes a cobb salad tasty! Bacon, blue cheese, egg…mmmmm! If you love cobb salads, then this low calorie recipe is a MUST try!

Light Cobb Salad Recipe

Ingredients:
- 1/2 head of romaine, coarsely chopped
- 1 cucumber, chopped or sliced into small pieces
- 1/2 head of Boston lettuce (or Iceberg), coarsely chopped
- 2 hard-boiled large eggs, separated, whites and yolks finely chopped
- 5 slices of extra lean turkey bacon, cooked and crumbled
- 1 ripe avocado, cut into small pieces
- 6 oz chicken breast, cooked and diced
- 2 tomatoes, finely chopped
- 1/2 cup blue cheese

Dressing
- 1/3 cup red-wine vinegar
- 2/3 cup olive oil
- 1 tbsp Dijon mustard
- 1 tsp lemon juice
- 1 small clove garlic, crushed
- Salt and pepper

Directions:
Combine chopped lettuce in a large salad bowl.
Arrange the chicken, bacon, tomato, egg and avocado over the greens.
Whisk vinegar, mustard, lemon juice, garlic, salt and pepper. Add the oil in a slow stream, whisking until it is emulsified. Serve separately.

Entire Recipe makes 8 servings
Serving size is 1/8 of entire recipe
Each serving, with dressing = 5 Point Total

This recipe was created by Gina’s WW Recipes.

This simple summer salad is probably one of my favorite salad recipes ever. I just adore the taste combination of sweet tomatoes and basil with the tang of balsamic vinegar and the creaminess of the mozzarella cheese. Plus, it’s an incredibly fast & easy dish to make, and it’s pretty diet friendly. It’s also a great way to get some vitamins, calcium and antioxidants into your diet! And each serving has just a 3 Point Total (5 Point Total for two servings). So, while you can’t go hog wild and eat the whole thing, it’s still a healthy, diet-friendly salad to enjoy in controlled portions. This tasty tomato, basil, and mozzarella salad makes a great healthy side dish recipe to serve along with a hearty sandwich or healthy grilled chicken. Though, it’s such a versatile recipe, you can really serve this with just about any meal. It also makes a great appetizer recipe!

Caprese Salad Recipe

Ingredients:
- 1 large tomato, sliced into 8 slices
- 8 oz fresh mozzarella, sliced into 8 slices
- 5-6 basil leaves, sliced or whole
- 1 tbsp extra virgin olive oil
- 1 tsp balsamic vinegar
- salt and fresh pepper

Directions:
Place sliced tomato on a large plate or platter. Whisk together olive oil, vinegar and salt and pepper. Top tomato slices with mozzarella and then drizzele olive oil and vinegar mixture over all the slices. Spread basil leaves evenly over all slices.

Entire recipe makes 8 servings
Each serving = 3 Point Total

This recipe was created by Gina’s WW Recipes.

With temperatures still on the rise this summer, this light and delicious Avocado and Crab Salad Recipe is the perfect dish to serve up! Loaded with flavor, tang and creamy goodness, this fresh salad recipe is not only DELISH…it’s good for you too! Though this is not an official Weight Watchers recipe, if you are a weight watcher, you will dedinitely want to add this low point salad recipe to your collection. And this fabulous little dish can be served as an appetizer or over a bed of fresh greens for a delightful summer salad.

Ingredients:
- 1 medium Hass avocado
- 4 oz lump crab meat
- 1 tbsp chopped red tomato
- 2 tbsp chopped red onion
- 1 lime, juice of
- 1 tbsp chopped cilantro
- 1 tsp olive oil
- salt and pepper to taste

NOTE: For added heat and spice, try adding in 1 tsp finely chopped jalapeno peppers! Or add a little variety by adding 1 tbsp of pear or papaya for a sweeter, fresher taste.

Directions:
In a medium bowl, combine onion, tomato, lime juice, olive oil, cilantro salt and pepper. Add crab meat and toss well.
Cut avocado open, remove pit and spoon out avocado. Cut into large chunks and add to crab. Mix carefully, not to mash the avocado. Spoon back into avocado shells and enjoy!

Entire Recipe makes 2 servings
Each serving = 5 Point Total

This recipe was created by Gina’s WW Recipes.

On one of my trips to the Middle East, I discovered the amazing concept of salads that don’t involve lettuce. They are so different from the American concept of traditional salads, and they are WAY healthier and yummier! Consisting of a vast variety of different vegetables, Middle Eastern Salads are a real treat to the palate and to the waistline! One of my favorites, is this Turkish Salad Recipe. It is LOADED with fabulous flavor, but also with fiber, vitamins, and antioxidants. If you are looking for delicious and healthy weight watcher salad recipes, you must give this Turkish Salad a try! With just a 3 point value for half of the recipe, this low calorie salad recipe is a great way to get in your vegetable servings and have a delicious salad that will actually fill you up, because the serving size is huge!!! Though this isn’t an official Weight Watchers Salad Recipe, it’s still a great dish for anyone watching their weight or trying to eat healthier. It also makes a wonderful side dish to serve with just about any chicken, fish or beef meal. Enjoy!

Ingredients:
- 1 large onion
- 2 Tbsp. olive oil
- 1 green bell pepper
- 2 red bell peppers
- 2 large tomatoes
- 3 Tbsp. sliced or pitted, chopped green olives
- 1 tsp. salt
- 1/2 tsp. ground cumin
- 1/2 tsp. black pepper
- 1 bay leaf
- 4 Tbsp. tomato paste
- 2 Tbsp. parley or coriander leaf
- Tabasco or other hot sauce to taste

Directions:
Peel and dice the onions. Fry them in the olive oil till golden: use a medium-sized pan or a large frying pan. Remove the stem, seeds and white inner membrane from all the peppers. Chop into dice. Add them to the onions. Cover the pan and cook the vegetables till the peppers are soft – about 8 minutes. Stir once or twice. Dice the tomatoes. If necessary, pit and slice the olives. Add all of these to the pan. Add the bay leaf, black pepper, cumin, salt, and tomato paste. If you like, add Tabasco or chili of choice. Cover the pan again and cook the vegetables over a medium flame for about 15 minutes. Some want the vegetables to retain their individual forms and tastes (I do). Others like to blend their Turkish Salad and serve it as a dip. This is totally up to you. For an aesthetic touch, chop the parsley and sprinkle it over the salad. Serve hot or cold.

Entire recipe makes 2 HUGE servings
Each serving = 3 point value