Summer Salad Weight Watcher Wwfriendly 0 Pts Recipes
ZERO POINT SALAD DRESSING
This creamy salad dressing is Zero Point on Weight Watchers Freestyle program. It is zero SmartPoints on myWW Blue & Purple plans and 2 SmartPoints on myWW Green plan.
Provided by Marianne
Categories Accompaniment
Time 10m
Number Of Ingredients 9
Steps:
- Tip all of the ingredients into a blender and blend till combined.
- This dressing will keep for 2 days in the fridge.
Nutrition Facts : ServingSize 6 people, Calories 41 kcal, Carbohydrate 6 g, Protein 4 g, Cholesterol 2 mg, Sodium 113 mg, Sugar 5 g, Fat 1 g, SaturatedFat 1 g, Fiber 1 g, UnsaturatedFat 2 g
SUMMER SALAD - WEIGHT WATCHER (WW)FRIENDLY (0 PTS)
This is one of my favorite salads that I had to modify since I became more health and weight conscious. I find that Kraft Free Zesty Italian fat free dressing gives it a little more zip. 0 point value for Weight Watchers.
Provided by r_mess
Categories Vegetable
Time 30m
Yield 14 1/2 cup servings, 14 serving(s)
Number Of Ingredients 9
Steps:
- Cut cucumber, onion and peppers into chunks and cherry tomatoes in half, put in a large bowl.
- Pour dressing (and salt and pepper if used)over vegetables. Toss lightly but throughly.
- Chill.
Nutrition Facts : Calories 18, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.2, Sodium 95.2, Carbohydrate 4, Fiber 0.7, Sugar 2.3, Protein 0.6
WEIGHT WATCHERS ROASTED VEGETABLES - 0 POINTS!
Very easy and delicious side dish; goes well with the WW Sauteed Shrimp. ZERO POINTS! *Note - recipe calls for 1 medium or 1 large squash and zucchini - all depends on your preference. I use large myself.
Provided by xpnsve
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450ºF. Coat 2 large baking sheets with cooking spray.
- Arrange peppers, squash, zucchini, onion and artichokes on prepared baking sheets, flesh side up, and coat vegetables with cooking spray; sprinkle with thyme, salt and black pepper.
- Roast until vegetables are tender and golden brown, about 20 to 25 minutes. Chop vegetables into bite-size pieces and serve. Yields about 3/4 cup per serving.
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