Weight Watchers Recipes

Here’s a very refreshing and crunchy salad that Palestinians eat with just about anything, but especially to accompany and give colour to rice dishes.

Weight Watchers Arabic Salad recipe
Makes 4 servings

Ingredients
4 medium tomatoes
4 small English seedless cucumbers
1/2 cup finely chopped parsley
1 small finely diced onion (optional)
1 tablespoon olive oil (optional)
1 medium lemon, juice of
1 teaspoon salt

Preparation
1. Dice the tomatoes and cucumbers, and place them in a bowl.
2. Add the chopped parsley and onion (if using).
3. Just before serving, add the lemon juice, olive oil and salt, and combine all the ingredients.
4. Serve in small bowls to accompany rice dishes.

WW POINTS per serving: 1
Nutritional information per serving: 72 calories, 0.6g fat, 3.3g fiber

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Weight Watchers Cuban Black Bean Salad recipe
Makes 4 servings

Ingredients
1 (15 ounce) can black beans, drained and rinsed
1/2 cup red bell pepper, chopped
1/2 cup yellow bell pepper, chopped
3 tablespoons extra virgin olive oil
1/2 celery, chopped
1 clove garlic, crushed
2 tablespoons red onions, chopped
2 tablespoons freshly squeezed lemon juice
1 tablespoon chopped fresh parsley
1/4 teaspoon ground cumin

Preparation
1. Toss together the black beans, red and yellow bell peppers, onion, celery and parsley.
2. Whisk together the olive oil, lemon juice, garlic and cumin and toss into the bean mixture.

WW POINTS per serving: 5
Nutritional information per serving: 241 calories, 10.8g fat, 9.9g fiber

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Weight Watchers Greek Salad recipe
Makes 6 servings

Ingredients
3 large plum tomatoes, seeded and coarsely chopped
1 head lettuce, torn into bite-size pieces
1 English cucumber, peeled and coarsely chopped
1 medium red onion, cut into thin rings
3/4 cup kalamata olives
1 small green pepper, cut into thin rings
3/4 cup crumbled Feta cheese

For the dressing
2 garlic cloves, minced
6 tablespoons olive oil
1 tablespoon red wine vinegar
1 1/2 tablespoons fresh lemon juice
1 teaspoon dried oregano
salt, to taste
freshly ground black pepper, to taste

Preparation
1. Soak the onion rings in a small bowl of ice water for about 10 minutes.
2. Whisk the dressing ingredients together until blended; season with salt and pepper to taste.
3. Drain the onion from the ice water and pat dry with paper towels.
4. In a large bowl, combine all the salad ingredients (except the Feta cheese).
5.Toss the salad with the dressing.
6. Sprinkle cheese over the salad and serve.

WW POINTS per serving: 6
Nutritional information per serving: 223 calories, 19.5g fat, 2.5g fiber

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Weight Watchers Bean Salad recipe
Makes 8 servings

Ingredients
4 (16 ounce) cans beans (green beans or kidney beans or chickpeas or cannellini beans or wax beans or black-eyed peas), rinsed and drained
1/2 green bell pepper, chopped
1 onion, chopped
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup apple cider vinegar
1/2 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper

Preparation
1. Mix all the ingredients together.
2. Let sit to marinate for several hours (to overnight) before serving.

WW POINTS per serving: 5
Nutritional information per serving: 250 calories, 13.9g fat, 8.1g fiber

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Weight Watchers Cucumber and Pineapple Salad with Mint recipe
Makes 7 servings

Ingredients
2 seedless English cucumbers (seedless)
1 small pineapple (or half a large one)
1 red onion
2 tablespoons extra-virgin olive oil
1/4 cup chopped fresh mint
coarse salt & freshly ground black pepper, to taste

Preparation
1. Slice the top and bottom off of the pineapple; stand the pineapple on a cutting board, and slice off the peel with a sharp knife.
2. Next, lay the pineapple on its side and cut out the eyes. Cut the pineapple in half the long way, cut each half in half again, and cut out core. Cut each quarter into bite-size pieces and drop them into a wide salad bowl.
3. Cut off the ends of the cucumbers and discard. Slice the cucumbers into 1/4 inch thick rounds and add to the pineapple.
4. Slice the onion into thin half moons and add to salad.
5. Add mint, drizzle with olive oil, and season with salt and pepper to taste. Toss.
6. Serve right away or cover and refrigerate for a few hours.

WW POINTS per serving: 2
Nutritional information per serving: 88 calories, 4.1g fat, 2g fiber

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