Here are some out of the Daily rabbit food mill Salads.
* Exported from MasterCook *
BLT Pasta Salad - 3 Points
Recipe By : WW's Magazine 9/99
Serving Size : 10 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
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3 2/3 cups cooked large elbow macaroni, cooked
without fat or salt(about 8 ounces -- uncooked)
4 cups coarsely chopped tomato(about 2 1/2 lbs) -- peeled and seeded
4 hickory-smoked bacon slices -- cooked and crumbled
3 cups prepackaged very thinly sliced iceberg
lettuce (such as Fresh Express "Shreds")
1/2 cup fat-free mayonnaise
1/3 cup low-fat sour cream
1 tablespoon Dijon mustard
1 teaspoon sugar
2 teaspoons cider vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1. Combine first 4 ingredients in a large bowl; toss gently. Combine mayonnaise and next 6 ingredients; stir well. Add dressing to salad; toss gently. Served immediately. Yield: 10 servings (serving size: 1 cup).
POINTS: 3; Exchanges: 1 1/2 Starch, 1 Veg. Per serving: Cal 149(18% from fat); Pro 4.7g; Fat 2.9g(sat 0.7g); Carb 26.2g; Fib 1.4g; Chol 5mg; Iron 0.7mg; Sod 367mg; Calc 18mg
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Spicy chicken salad
1 serving...... 3pts
1 boneless skinless chicken breast
salad ingredients (whatever you like)
in use either or
taco seasoning (in the paper pkg.)
fajita seasoning (i use the stuff made by mccormicks)
cut the breast into cubes or strips. sprinkle
generously with the fajita seasoning. cook till done
in a skillet with non-stick spray. add some water to
the pan and some taco seasoning. cook till the
chicken has obviously absorbed some of the taco
flavoring, but leave some juice. put the chicken and
juice over the salad. 3 points as long as you don't
use cheese. salad dressing isn't needed because of
the juice leftover in the pan. substitute salsa for
the taco seasoning and its a little spicier.
This makes one serving, but is obviously easy to
increase.
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Spinach Salad with Strawberry Vinaigrette
6 Servings - 1 pt per serving
2-½ cup Strawberries quartered
2 T. rice vinegar
2 t. brown sugar
2 t. olive oil
¼ t. salt & 1/8 tsp. Pepper
1-½ c. sliced peaches(used a pear instead)
2 T. slivered almonds
½ red onion thinly sliced
1-10 oz package spinach leaves
Place 1 cup berries and next 4 ingredients in blender. Process until smooth. (dressing)
In large bowl combine rest of ingredients and toss. Add the dressing.
This is the best salad I've had in ages.
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Honey-Lime Fruit Toss 2pts per serving
7 servings ......... pts 1
1 can (20 oz Dole Pineapple chunks
1 can (11 or 15 oz) Dole Mandarin Ornages, drained
1 large Dole Banana, sliced
1 Dole Kiwi fruit, peeled, halved and sliced
1 cup quartered Dole Strawberries
1/4 tsp grated lime peel
2 tbl lime juice
1 tbl honey
Drain pineapple; reserve 1/4 c juice.
Combine pineapple chunks, mandarin oranges, banana, kiwi fruit and strawberries in bowl.
Stir together reserved juice, lime peel, lime juice and honey. Pour over salad; toss to coat.
i love this and so do guests! always get peeps asking for this recipe!!
93 calories, 0g fat (0g sat.), 0mg cholesterol, 3 mg sodium, 24g carbohydrate, 1g protein
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Buffalo Chicken Macaroni Salad
Serves 4 (1 cup servings) 5 points)
1/2 cup Kraft Fat Free Blue Cheese Dressing
1/4 cup Kraft fat-free mayonnaise
1 teaspoon Tabasco sauce
1/4 teaspoon paprika
1 1/2 cups (8 oz) cooked chicken breasts -- diced
1/2 cup celery -- chopped
2 cups cold cooked elbow macaroni -- rinsed and drained
1 cup fresh tomatoes -- diced
In a large bowl, combine blue cheese dressing, mayonnaise, Tabasco sauce, and paprika. Add chicken, celery, and macaroni. Mix well to combine. Stir in tomatoes. Cover and refrigerate at least 30 minutes. Gently stir again just before serving.
HINT: 1 1/3 cups uncooked elbow macaroni usually cooks to about 2 cups.
Serves 4 (1 full cup). 222 Cal; 2 g Fat; 21 gm Pro; 30 gm Carbo; 401 mg Sod; 1 g Fiber.
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i have a fabulolus turkey with toasted sesame seeds dressing......it not on my puter will post it tomorrow! enjoy gang!!
oh and here are some salad dressings i adore to make.
catalina dressing
1/2 cup ketchup, plus 1 tablespoon ketchup
1/3 cup water
1/4 cup splenda or other sugar substitute
1/3 cup white vinegar
1 tablespoon plus 1 tsp olive oil
1/4 teaspoon paprika
1/4 teaspoon coarsely-ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/8 teaspoon onion powder (I used about 1/2 tsp minced onion flakes)
1 pinch thyme
Combine all ingredients in a small saucepan over medium heat. Bring to a boil, whisking often, then reduce heat and simmer, uncovered, for 5 minutes. Cover the dressing until cool, then refrigerate it until well chilled.
It makes a little more than a cup of dressing, and the entire cup comes out to about 5 points. So it is about a quarer of a point or half a point (0.25 or 0.5 points or less) per serving...depending on how much you use!
I thought it was really good...give it a try if you want something zesty and a bit different! Let me know if you all like it!Instead, I found a bottle of BBQ sauce (Jack Daniel's Smokehouse BBQ) and I used that instead of the ketchup. It's AWESOME: the barbque sauce has less calories then the ketchup so its less points.
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creamy italian dressing
make a Creamy Italian by blending 1 cup FF Cottage Cheese with 1/3 to 1/2 cup of milk (or buttermilk) and then adding a package of dry Italian Seasoning. That is about 1 point per 1/4 quarter cup and is very tasty.
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blue cheese dressing
1/2 cup fat free mayonnaise
2 tablespoons 1% milk
1 tablespoon lemon juice
1/2 teaspoon sugar
1/4 teaspoon garlic powder
1/4 teaspoon ground mustard
1/2 cup (2 ounces) crumbled blue cheese
Salad greens
In a small bowl, combine the first six ingredients; blend until smooth. Add the blue cheese; mix well. Serve over greens. Cover and refrigerate any extra dressing. Yield: 14 tablespoons.
2 T. = 1 point
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Here is a recipe I got from a substitute WW leader a few years back. Unfortunately, I don't know her name.
1/2 c. fat free sour cream
1/2 c. light (I use fat free) mayonnaise
5 level tsp Dijon mustard (you can go to taste on this - Dijon can vary in intensity)
4 tbsp. white wine vinegar
1 tsp. dried parsley flakes
1 tsp. dried basil
1 tsp. sugar
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2c c. fat free or light milk
Combine all ingredients (except milk) in a bowl. Stir to blend, then slowly pour in milk and mix. Refrigerate and allow the flavors to blend for 30 minutes before serving.
Makes 2-1/4 c. or 20 (2 tbsp.) servings
I'm not sure how many point this equals - I think it's a 0 point dressing.
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A copy cat Ceasar Dressing
1/2 cup mayonnaise
1/3 cup white vinegar
1 teaspoon vegetable oil
2 tablespoons corn syrup
2 tablespoons parmesan cheese
2 tablespoons romano cheese
1/4 teaspoon garlic salt
1/2 teaspoon Italian seasoning
1/2 teaspoon parsley
1 tablespoon lemon juice
1. Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes add a little extra sugar.
Calories: 132.8
Fat grams: 13.8
Fiber grams: 0.1
W/W Points: 4
IF YOU USE FAT-FREE MAYO AND OLIMINATE THE OIL THE FOLLOWING NUTRITIONAL INFORMATION IS PROVIDED:
Calories: 41.2
Fat grams: 0.9
Fiber grams: 0.1
W/W Points: 1
