Weight Watchers Roasted Pepper Salad 1 Point Recipes

ROASTED PEPPER, FETA AND LENTIL SALAD

Steps:

• Place lentils in a large saucepan and pour in water. Set pan over high heat and bring water to a boil. Reduce heat, partially cover and simmer until lentils are tender, about 30 minutes.
• Drain lentils and transfer to a large bowl. Add vinegar and oil; toss to combine. Add peppers and basil; toss to combine. Season to taste with salt and pepper.
• Spoon into 4 shallow bowls; top each with 1 tablespoon of feta. Serve warm or chilled. Yields about 3/4 cup per serving.

WEIGHT WATCHERS ROASTED RED PEPPER TUNA SALAD

Steps:

• 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.

WEIGHT WATCHERS ROASTED PEPPER SALAD (1 POINT)

Steps:

• Preheat the oven to 350°F Spray a large rimmed baking sheet with nonstick spread.
• Mix the tomatoes, olives, capers, garlic, red pepper flakes, and 1 tsp of the oil in a bowl. Spread the bell peppers, skin side down, on the baking sheet. Spoon the tomato mixture over them. Cover loosely with foil and roast 30 minutes. Uncover and roast until the peppers are tender, about 15 minutes. Let the pepper mixture cool. Transfer to an airtight container and refrigerate up to two days.
• To serve, transfer the salad to a medium bowl and let come to room temperature, about 1 hour. Whisk the remaining 2 tsp oil, the vinegar, and salt in a small bowl. Drizzle over the salad and sprinkle with the basil or parsley.