Asian Noodle Salad

Asian Noodle Salad
adapted from Jamie Oliver

SALAD INGREDIENTS:

1 packages linguine noodles, cooked, rinsed, and cooled

1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
1 small bag bean sprouts (also called “mung bean sprouts”)
3 sliced scallions
3 peeled, sliced cucumbers (I didn’t have a cucumber for the photos above, but they’re yummy in the salad)
LOTS of chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet (again, I didn’t have them for the photos, but have used them before and they’re…sublime.)

DRESSING:

Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapeños, chopped
More chopped cilantro—LOTS

Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.
*Dressing keeps up to three days before serving, WITHOUT cilantro.

Enjoy!

Ramen Noodle Salad

This is not a low-point dish, but it's very tasty.

Of course, you can reduce the amount of oil used. You can also try it with broccoli slaw instead of coleslaw.

Weight Watchers Ramen Noodle Salad recipe
Makes 4 servings

Ingredients
1 package ramen noodles, raw & crushed
1 (8 ounce) bag coleslaw mix
1/2 cup sunflower seeds
1/2 cup oil
1/4 cup cider vinegar
1/4 cup sugar (or 6 packets of Splenda)

Preparation
1. Mix together the coleslaw mix, crushed noodles and sunflower kernels.
2. In a small bowl, mix the oil, vinegar and sugar together.
3. Mix well all ingredients together and refrigerate for at least 2 hours.

WW POINTS per serving: 12
Nutritional information per serving: 456 calories, 38g fat, 3.2g fiber

Salmon Pasta Salad

This is a delicious salad for all those who love pasta (I know I do!).

If you don't have fresh salmon, you can replace it with canned salmon (it's less work this way).

Weight Watchers Salmon Pasta Salad recipe
Makes 10 servings

Ingredients
1 lb rotini pasta
15 1/2 ounces red salmon
1/3 cup ripe olives, sliced
1/4 large red bell pepper, thinly sliced
3 green onions, chopped
2 cups celery, thinly sliced
2 cups carrots, thinly sliced
1 tablespoon virgin olive oil
1/8 cup vegetable oil
1/3 cup red wine vinegar
1/2 teaspoon crushed dried oregano leaves
1/2 teaspoon sugar
1/2 teaspoon salt (or to taste)
1/8 teaspoon pepper (or to taste)

Preparation
1. Rinse and remove skin, bones and other tissue from the red salmon, then break into medium-size pieces.
2. Cook the pasta according to the instructions on the box, then chill.
3. In large bowl, mix together the pasta, salmon, olives, bell pepper, carrots, celery and onion.
4. In a smaller bowl, combine the vinega, oils, oregano, sugar, salt and pepper; mix well, then pour this dressing over the salmon mixture, tossing carefully to coat.
5. Serve immediately (or cover, chill and serve later).

WW POINTS per serving: 6
Nutritional information per serving: 299 calories, 9.1g fat, 2.8g fiber

Creamy Dill Pickledy Potato Salad

If you like dill pickles, then you will love this potato salad!

This is a meal that's very easy to prepare. You can make it the day before and put it in the fridge until it's ready to be served.

Weight Watchers Creamy Dill Pickled Potato Salad recipe
Makes 12 servings

Ingredients
3 lbs red potatoes, boiled and cubed
4-6 eggs, hard boiled and diced
1 large dill pickles, diced
1/4 cup pickle juice
1/4 cup fresh dill, minced
1-2 cup mayonnaise
1/2 teaspoon mustard powder
1/2 onion, finely chopped
kosher salt, to taste
fresh ground black pepper, to taste

Preparation
1. Put the potatoes in a large bowl.
2. Sprinkle with the pickle juice and gently toss.
3. Mix 1 cup mayonnaise with mustard, onion, dill, pickle and eggs; add to potatoes stirring in (adding more mayonnaise will make the salad creamier).
4. Season with salt and pepper to taste.
5. Serve at room temperature or chilled.

WW POINTS per serving: 4
Nutritional information per serving: 192 calories, 8.4g fat, 2.7g fiber

Chili Lime Chicken Salad

Marinade:
1/4 cup fresh lime juice
1/3 cup water
2 Tbsp vegetable oil
1 large clove garlic, pressed
3 tsp vinegar
2 tsp soy sauce
1/2 tsp liquid smoke
1 tsp salt
1/2 tsp chilli powder
1/2 tsp cayenne pepper
1/4 tsp ground black pepper
dash onion powder

Cut 2 boneless skinless chicken breast into pieces and marinade for about 30 minutes. Cook chicken until sauce is absorbed and chicken is browned. Set aside.

1 head of Romaine Lettuce torn into bite size pieces

Topping:
1 can black beans, drained
1 can mexican corn, drained
1 red pepper
1/3 cup green or purple onion

Mix above ingredients and put in dish for topping on salad

Salad Dressing:
1/2 cup olive oil
2 Tbsp lime juice
2 Tbsp cilantro
11/2 tsp sugar
1 clove minced garlic
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper

Mix in blender or food processor

Arrange Salad, top with chicken, black bean topping and sliced avacodo. Drizzle Dressing over top and garnish with fresh cilantro. Enjoy!