Summer Vegetable Salad

3 ounces soft tofu
1/2 tablespoon Dijon mustard
1 1/2 tablespoons fresh lemon juice
2 tablespoons dill, leaves
1/4 teaspoon table salt
4 cups lettuce
3/4 pound beets, cooked, peeled and sliced about 4 medium beets
1/2 pound green snap beans, blanched and cooled
1 medium whole hard boiled egg, peeled and quartered
1 small red onion, sliced
1 tablespoon capers
1/8 teaspoon black pepper

To make vinaigrette, combine tofu, mustard, lemon juice, dill and salt in a blender; pulse until smooth. Toss with lettuce and divide between 2 large plates. Arrange beets, green beans and egg on top of lettuce. Top with sliced onion and sprinkle with capers. Grind pepper over salads and serve.

Serves 2.

4 points per serving.

Thai Flavored Lobster Salad

2 teaspoons vegetable oil
1 tablespoon ginger root, fresh, minced
6 tablespoons lemon zest
2 tablespoons fresh lemon juice
1 1/4 pound uncooked lobster meat, steamed or broiled, cut into chunks
1/4 cup cilantro, thinly sliced leaves
1/4 cup basil, thinly sliced
1 medium cucumbers, thinly sliced
1/8 teaspoon table salt or to taste
1/8 teaspoon black pepper or to taste
4 piece Boston lettuce
1/2 small red onions, sliced

Warm oil in a small nonstick skillet over medium heat; add ginger, saute 1 minute and transfer to a large mixing bowl. Add zest, lemon juice, lobster, cilantro, basil and cucumber to bowl; mix well and season to taste with salt and pepper. Note: You can purchase already cooked lobster meat if you prefer. Set a lettuce leaf on each of 4 plates. Arrange salad on top and garnish with red onion. Yields about 1 cup lobster salad per serving.

Serves 4.

3 points per serving.

Cobb Salad

8 cups romaine lettuce, chopped
1/2 pound 99% fat free deli sliced turkey breast, cut into thin strips
1/4 pound low fat Swiss cheese, cut into thin strips
1 large tomato, diced
8 slices cooked crisp turkey bacon, crumbled
1 large egg, hard boiled, diced
1/2 cup fat free, blue cheese dressing

Arrange lettuce in 4 salad bowls. Top each with 2 ounces of turkey, 1 ounce of cheese and 1/4 of tomato. Sprinkle 2 crumbled slices bacon and 1/4 of egg over each. Spoon 2 tablespoons of dressing over each salad just before serving.

Serves 4.

6 points per serving.

Tomato, Basil and Smoked Mozzarella Pasta Salad

8 ounces uncooked fusilli or other spiral pasta
1 tablespoon balsamic vinegar or more to taste
2 teaspoons olive oil
1/2 teaspoon dried oregano
1 cup cherry tomatoes or grape tomatoes, halved
1/2 cup basil, fresh, chopped
1/2 cup part skim mozzarella cheese, smoked, diced
1/8 teaspoon table salt or to taste
1/8 teaspoon black pepper or to taste

Cook pasta according to package directions without added salt or fat. Drain and transfer to a large bowl. Add vinegar, oil and oregano; toss to coat. Fold in tomatoes, basil and mozzarella; season to taste with salt and pepper. Serve warm or chilled. Yields about 1 cup per serving.

Serves 5.

6 points per serving.

Cranberry Waldorf Salad

4 cups chopped pears or chopped apples
1 cup seedless grapes, halved
1 cup sliced celery
2/3 cup slivered almonds or broken pecans, toasted
1/2 cup snipped pitted whole dates or raisins
leaf lettuce
2/3 cup whole cranberry sauce
1/4 cup mayonnaise or salad dressing
1/4 cup dairy sour cream
1/4 cup milk
2 teaspoons lemon juice
1/4 teaspoon celery seed

In a medium mixing bowl, combine chopped pears or apples, grapes, celery, almonds or pecans and dates or raisins. Divide fruit mixture among lettuce lined salad plates. For dressing, in a small mixing bowl, combine cranberry sauce, mayonnaise or salad dressing, sour cream, milk, lemon juice and celery seed. Drizzle dressing over fruit mixture.

Serves 10

4 points per serving.

Nutritional facts per serving
calories: 211, total fat: 11g, saturated fat: 2g, cholesterol: 5mg, sodium: 49mg, carbohydrate: 29g, fiber: 4g, protein: 3g, vitamin C: 10%, calcium: 5%, iron: 5%

Zesty Tomato Salad

4 medium tomatoes, chopped into 1/2 inch pieces or 2 pints smaller tomatoes
1 medium cucumber, seeded and chopped into 1/2 inch pieces
1/2 medium red onion, chopped into 1/2 inch pieces
1 tablespoon lemon zest
1/2 teaspoon table salt
1/4 teaspoon black pepper

In a large bowl, toss together all ingredients. Allow to stand for at least 20 minutes. Yields about 1 cup per serving.

Serves 6.

0 points per serving.

White Bean and Tuna Pasta Salad

POINTS® Value: 6

Servings:  4



4 oz. uncooked Fusilli whole-wheat pasta

1/3 cup fat free, reduced sodium chicken broth

1/4 cup red wine vinegar

1-1/2 TB extra virgin olive oil

1/2 tsp. table salt

1/2 tsp. ground black pepper

1 cup canned cannellini beans, rinsed and drained

6-1/2 oz. water packed roasted red peppers, drained, cut into 1" pieces

1/2 cup red onions, diced

1/3 cup fresh parsley, coarsely chopped

1 can (12 oz.) water packed tuna fish, drained

4 tsp. capers

1 TB lemon zest, or to taste



Cook pasta according to package directions. Drain and rinse under cold

running water; drain again.



In a large bowl, stir together broth, vinegar, oil, salt and pepper until

blended. Add cooked pasta,

beans, roasted peppers, onion and parsley; toss to mix and coat.



Break tuna into bite-size pieces and add to bowl; toss gently to mix. Add

capers and zest; gently

mix.



Yields about 1-1/2 cups per serving.

Green Bean Salad

1 can (16 ounce) French Style Green Beans (drained)
8 Cherry Tomatoes (halved)
4 Fresh Green Onions (sliced)
1/2 Cup Fat-F r e e French Dressing

Combine ingredients. Chill at least one hour before serving. Serve on a
crisp bed of lettuce. 4 Servings.

Serving size 1/2 cup
Calories 77, Carbohydrate 9g, Protein 2g, Total Fat 0g,
Cholesterol 0mg, Saturated Fat 0g, Fiber 2g, Sodium 531mg

WW Points =2 Points
*Calculated using a Weight Watcher Calculator

WW-BOW TIE PASTA AND KALAMATA OLIVE TOSS
prep: 3 minutes . cook: 16 minutes

While pasta cooks, prepare remaining ingredients. Toss and serve warm, or
chill and serve as a cold pasta salad.

2 1/2 cups uncooked bow tie pasta
1 1/2 cups halved grape tomatoes
1 cup (4 ounces) diced part-skim mozzarella cheese
16 kalamata olives, pitted and coarsely chopped
1/2 cup thinly sliced fresh basil
2 tablespoons red wine vinegar
2 tablespoons extravirgin olive oil
2 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon crushed red pepper

1. Cook pasta according to package directions, omitting salt and fat.

2. In a large bowl, combine pasta and remaining ingredients. Toss well.

YIELD: 6 servings (serving size: 11/4 cups).POINTS value: 5; Exchanges: 1
1/2 Starch,1 Medium-Fat Meat, 1 Fat; Per serving: CAL 242 [42% from fatl;
PRO I 05g; FAT 11.4g [sat 3.7gl; CARB 25. 1 g; FIB 1 .6g; CHOL 11 mg; IRON 1
.3mg; SOD 614mg; CALC 168mg

Cranberry Turkey Salad

POINTS® Value: 5

Servings:  4



1 lb. turkey breast, cooked and cut into 1/2" cubes

1/3 cup fat free mayonnaise

1/4 cup low fat plain yogurt

1/4 cup chopped walnuts, toasted

2 TB dried cranberries

1 TB Dijon mustard

1/8 tsp. table salt, or to taste

1/8 tsp black pepper, or to taste

4 cups romaine lettuce hearts, torn

1/4 cup scallion(s), chopped



Combine ingredients in bowl and mix well.



Serve over salad greens.

Roasted Red Pepper Tuna Salad - WW

POINTS® Value: 2
Servings: 4
Preparation Time: 10 min
Cooking Time: 0 min
Level of Difficulty: Easy

1/4 cup fat-free mayonnaise
1 Tbsp fat-free sour cream
1 Tbsp dill, fresh, chopped
2 medium scallion(s), finely chopped
1/4 cup roasted red peppers, chopped (packed without oil)
12 oz water-packed tuna fish, drained

Combine all ingredients in a medium bowl until well mixed. Cover and chill for at least 2 hours. Yields about 1/2 cup per serving.

I think this is CORE as written but if we changed the FF to LF mayonaise, it would add .5 per serving.