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Salads

Grapefruit, Jicama, and Olive Salad (Works with the Simply Filling technique)
Makes 4 servings
POINTS value per serving: 1

1 Tbsp lemon juice
2 tsp extra-virgin olive oil
1/4 tsp salt
1/8 tsp black pepper
1 (24-ounce) jar refrigerated fresh red grapefruit sections in lightly sweetened fruit juice, drained
1/2 jicama, peeled and cut into thin strips
10 pitted kalamata olives, sliced

1. Combine the lemon juice, oil, salt, and pepper in a large bowl, beating with a whisk until blended.
2. Add the grapefruit, jicama, and olives; toss well to coat and serve at once.

Winter Fruit Salad
Makes 8 servings
POINTS® value per serving: 2

3 Tbsp. packed brown sugar
1 Tbsp. grated lemon zest
2 Tbsp. lemon juice
1 tsp. allspice
◊3 Braeburn apples, sliced
◊3 c. fresh peeled and cubed pineapple
◊2 Bosc pears, sliced
1/3 c. currants
1/4 c. sliced almonds

1. Combine the brown sugar, lemon zest and juice, and cinnamon in a large bowl. Add the apples, pineapple, pears, and currants; toss to coat. Sprinkle with the almonds. Per serving – 1 1/4 C

Recipe from Nov/Dec Weight Watchers Magazine

Gazpacho Salad
Makes 6 Servings
POINTS® value per Serving: 1

1 pound(s) grape tomatoes, or cherry tomatoes, halved (about 4 cups)
1 medium English cucumber, peeled, halved lengthwise, chopped (about 2 cups)
2 medium celery, stalks, halved lengthwise, thinly sliced (about 1 1/4 cups)
1 medium bell pepper(s), green, cored, seeded, chopped (about 1 1/4 cups)
1 small red onion(s), chopped (about 1/2 cup)
1 medium garlic clove(s), minced
1 tbsp olive oil
1 tbsp Worcestershire sauce
1 tbsp red wine vinegar
2 tsp fresh lemon juice
1 tsp table salt
1/2 tsp black pepper, freshly ground
1/8 tsp hot pepper sauce, or to taste

1. Mix all ingredients in a large serving bowl. Toss well and serve. Yields about 1 1/3 cups per serving.

Notes: If you make this recipe in advance, wait to add the Worcestershire sauce, vinegar, lemon juice and salt until just before serving so that the vegetables won’t weep too much.