0 Points Salads

Mixed Lettuces with Fresh Tomato Dressing
Makes 4 servings POINTS® value | 0 per serving
Ingredients
1 cup ripe tomatoes, chopped
2 Tbsp balsamic vinegar
1 to 2 cloves garlic, minced
½ tsp table salt, or more to taste
½ tsp black pepper
¼ cup fresh basil, cut into ribbons
1 ¼ tsp olive oil
½ tsp sugar
2 cups romaine lettuce, torn into bite-size pieces
2 cups Boston lettuce, torn into bite-size pieces
2 cups endive, cut into bite-size pieces
Instructions
In a small bowl, combine tomatoes, vinegar, garlic, salt, pepper, basil, oil and sugar; let stand for 10 to 20 minutes.

In a large bowl, combine lettuces and then divide evenly between four plates; drizzle each serving with about 1/4 cup of tomato dressing.

Yields 1 salad per serving.
Cucumber Salad with Yogurt Dressing
Makes 4 servings POINTS® value | 0 per serving
Ingredients
1 medium English cucumber, cut into bite-size pieces
1 cup scallions, chopped
1 cup radish, cut into bite-size pieces
4 oz plain fat-free Greek yogurt
2 Tbsp fresh lemon juice
2 Tbsp fresh mint, chopped
1 Tbsp fresh dill, chopped
¾ tsp table salt
¾ tsp cumin seeds (optional)
Instructions
In a medium bowl, combine cucumber, scallions and radish. In a small bowl, mix together yogurt, lemon juice, mint, dill, salt and cumin seeds; spoon over cucumber mixture and toss to mix and coat.

Yields about 1 cup per serving.
Health Salad
Makes 16 servings POINTS® value | 0 per serving
Ingredients
4 cups cabbage, shredded
½ medium English cucumber, thinly sliced
½ medium red onion, thinly sliced
1 large garlic clove, thinly sliced
1 medium green pepper, thinly sliced
1 medium carrot, thinly sliced
½ tsp table salt
½ tsp black pepper
2 ½ Tbsp sugar
2 ½ Tbsp apple cider vinegar
1 Tbsp olive oil
1 Tbsp water
1 Tbsp fresh dill, chopped (optional)
Instructions
In a large bowl, combine cabbage, cucumber, onion, garlic, green pepper and carrot; set aside.

In a small bowl, combine remaining ingredients; pour over vegetables and toss to mix and coat. Chill in refrigerator, tossing once or twice, for about 1 hour.

Yields about 1/2 cup per serving.
Arugula, Orange and Red Onion Salad with Raspberry Dressing
Makes 4 servings POINTS® value | 0 per serving
Ingredients
6 cups arugula
1 ½ medium navel oranges, peeled and sliced into 8 rounds
¼ medium red onion, sliced into 4 rounds
½ cup fresh raspberries or frozen, thawed unsweetened raspberries
1 Tbsp fresh orange juice
1 Tbsp balsamic vinegar
½ tsp table salt
½ tsp black pepper
Instructions
Divide arugula equally among 4 serving plates. Top each serving with orange slices and one onion slice; set aside.

Place raspberries in a fine sieve and press down on berries with the back of a spoon to extract juice. In a small bowl, combine mashed berries with orange juice, vinegar, salt and pepper; spoon about 1 tablespoon of dressing over each salad.

Yields 1 salad per serving.
Layered Cole Slaw
Makes 4 servings POINTS® value | 0 per serving
Ingredients
¼ cup water-packed roasted red pepper
¼ tsp hot pepper sauce
1 ¾ tsp reduced-calorie mayonnaise
1 Tbsp fresh lime juice
1 medium green peppers, thinly sliced, each slice cut in half
2 cups cabbage, shredded
1 cup carrots, shredded
Instructions
Using a mini chopper or blender, blend roasted pepper, hot sauce, mayonnaise and lime juice; set aside.

Using a dry 1-cup measuring cup, place 1/4 of pepper slices in bottom of cup in an even layer. Next, place 1/2 cup of cabbage on top of pepper and then 1/4 cup of carrot on top of cabbage.

Place a small salad plate on top of measuring cup. Hold plate and cup securely together, and invert, placing plate on work surface. Carefully remove measuring cup. Repeat with remaining ingredients, creating 3 more salads on 3 more individual plates. Top each with about 2/3 tablespoon of dressing.

Yields 1 salad per serving.