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.

This hot summer has got me craving the lighter fare of fresh summer veggies. This is course is wonderful for my Weight Watchers plan! But, having veggies all the time can get pretty boring, so I’m always on the lookout for healthy vegetable recipes with flair. When I came across this light Ratatouille recipe, I was really eager to give it a try. It sounded SO delish and with just 1 Point Total per serving, this recipe was on it’s way to be a staple in my collection of Weight Watchers Recipes! It certainly turned out just as tasty as I had anticipated. So if you are a Weight Watcher looking for some low Points recipes, this Ratatouille recipe will definitely fit the bill.

Ratatouille Recipe

Ingredients:
- 1 medium eggplant, cut in 1” cubes
- 1 medium onion, chopped
- 1 large tomato, cut in 1/2-inch pieces (or 14 oz canned diced tomatoes)
- 1 small zucchini, chopped in 1/2-inch pieces
- 5 garlic cloves, sliced thinly
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- 1 tsp paprika
- 1/2 cup black olives (Kalamata if available), pits removed and halved
- 8 ounces fresh mushrooms, quartered
- 1/2 red or green pepper, chopped
- Parmesan cheese (fresh if available)

NOTE: For more flavor, I actually roasted my eggplant and red pepper before adding into the recipe

Directions:
Preheat oven to 400F. Place 1 tablespoon water in a large skillet and bring to boil over medium heat. Add the eggplant and onion and sauté, stirring occasionally, for 4 minutes or until beginning to soften. Meanwhile, clean and cut the remaining (including optional if using) vegetables. Add as ready, stirring occasionally. Simmer for 10 – 15 minutes, stirring occasionally. Remove from heat and season with paprika, and salt & pepper to taste. Add balsamic vinegar, stirring to distribute. Transfer to a baking dish lightly sprayed with cooking spray. Bake 25 minutes. If desired, after baking 20 minutes, remove dish from oven and top with Parmesan. Return to oven for final 5 minutes. Serve immediately.

Entire Recipe makes 8 servings
Serving size = 3/4 cup
Each serving = 1 Point Total

Roasted Red Pepper Dip Recipe with Chick Peas

Ingredients:
- 1 15 oz can garbanzo beans, rinsed and drained
- 1 medium roasted red pepper, skin and seeds removed
- 2 tbsp fresh parsley, leaves only
- 3 cloves garlic
- 2 tbsp sesame oil
- juice of 1 lemon
- Kosher salt and fresh pepper to taste

Directions:
Combine all ingredients in a food processor or blender. Add a little water if it is too thick. Blend until smooth. Serve with fresh vegetables like cucumbers, peppers, tomatoes, or whatever you prefer.

Entire recipe makes 4 servings
Each serving = 4 Point Total

This recipe was created by Gina’s WW Recipes.

I can never get enough pasta. But being a Weight Watcher, I have to find ways to create healthier, low-Point pasta recipes that will taste good and satisfy my carb cravings, but that will also keep me on track of my Weight Watchers program. One of my favorite food products to use when I cook is the Miracle Noodles. I’ve blogged about them many times before, but now I’ve got another super delicious low calorie recipe to share using these 0 Point pasta noodles. This pasta with mushrooms and garlic recipe is fast and easy and can be ready in 15 minutes. It’s the perfect healthy pasta recipe to serve up in a pinch. For this dish, I used their 0 calorie fettucini noodles, but you can use any shape of pasta that you want. You can also used Ronzoni Smart Taste Pasta instead, if you prefer, for an additional Point Value (see recipe note).

Light Pasta with Mushrooms and Garlic Recipe

Ingredients:
- 12 oz portabello mushrooms, roughly chopped
- 4 cloves garlic, diced
- 2 tbsp olive oil
- crushed red pepper flakes
- 1/4 cup white wine
- 2 8.7 oz packages Miracle Noodle Fettucini Noodles
- 2 tbsp parsley, finely chopped
- Kosher salt and fresh pepper to taste

Directions:
Rinse pasta VERY WELL in strainer. Cook pasta in a large pot of salted boiling, and then drain and dry well.
Meanwhile, heat oil in a medium saute pan over medium heat. Add the garlic and red pepper flakes and cook until soft, about 1 minute. Add the sliced mushrooms, salt and pepper and sauté about 2 minutes. Add white wine and cook another 3 minutes.

NOTE: You can also cook this with 8 oz (uncooked) Ronzoni Smart Taste Pasta, but that will make each serving a Point Total of 5

Entire Recipe makes 4 servings
Each serving = 2 Point Total

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

Another fabulously delicious 0 point value recipe to share today! This weight watcher pico de gallo recipe is so fresh and tasty, and yet so incredibly HEALTHY! Loaded with fiber, vitamins and antioxidants, this homemade salsa recipe beats a store bought brand any day. It tastes SO much better than all the preservative filled ones that you buy in a jar. And the fact that you can eat quite a bit of this without using any of your Weight Watchers Points is a huge plus! This salsa recipe is perfect to serve with some baked tortilla chips for a low calorie, healthy Weight Watchers snack. Try it over a baked potato, or on top of an egg white omelet! If you are following the Weight Watchers program, this pico de gallo recipe will be a fabulous addition to your collection of Weight Watchers recipes. Enjoy!

Pico de Gallo Salsa Recipe

Ingredients:
- 4 medium ripe tomatoes, chopped
- 1/2 cup finely chopped red onion
- 2 chile peppers, mild or hot, seeded and finely chopped (I used jalapeno)
- 2 tbsp chopped bell pepper
- 1/4 cup finely chopped fresh cilantro leaves (no stems)
- 1 tbsp fresh lime juice
- salt and pepper, to taste

Directions:
In a medium sized bowl, combine all ingredients.

Entire recipe makes 4 servings
Serving size is approx 1/2 cup
Each serving = 0 point value

This recipe was created by Gina’s WW Recipes.

With Memorial Day right around the corner, it’s time to start putting together your Memorial Day Weight Watchers Recipes! And this yummy, low calorie Potato Salad Recipe is the perfect addition to your holiday BBQ. It has a 4 point value for each serving, and is packed with fiber and antioxidants. I beefed it up with some green beans to add quantity, without adding more fat and calories. And instead of using mayo as in a traditional potato salad recipe, I used just a bit of reduced calorie mayo and GOLD DIPT FAT FREE TARTAR SAUCE instead! And it is soooooo yummy! Your guests will be surprised at how delicious this low fat potato salad recipe is. So there’s no need to give up your favorite Memorial Day Recipes when you are on Weight Watchers! And this version is even better than the Weight Watchers Potato Salad Recipes that I’ve tried!

Low Fat Potato Salad Recipe

Ingredients:
- 1 1/2 pounds uncooked red potatoes
- 2 tbsp reduced-calorie mayonnaise
- ¼ cup of fat free tartar sauce (Mc Cormick’s makes a YUMMY one)
- 1 tbsp red wine vinegar
- 2 tbsp parsley, fresh, chopped
- 1/2 cup scallions, chopped
- 3 tbsp chives, fresh, chopped
- 8 oz green snap beans, stem ends trimmed, cut into bite-size pieces
- Salt and pepper to taste

Directions:
Place potatoes in a large saucepan and pour in enough water to cover them; set pan over high heat and bring to a boil. Reduce heat to medium and simmer until potatoes are fork-tender, about 20 to 30 minutes; drain. When potatoes are cool enough to handle, slice each into eight pieces.
In a small bowl, combine mayonnaise, tartar sauce, vinegar, parsley, salt and pepper.
Transfer cut potatoes to a large bowl; add scallions, chives, and green beans. Toss with dressing until coated.

Entire recipe makes 6 servings
Serving size is 1 cup
Each serving = 4 point values