WEIGHT WATCHERS APPLE CHEDDAR SALAD
Make and share this Weight Watchers Apple Cheddar Salad recipe from Food.com.
Provided by ssej1078_1251510
Categories Apple
Time 20m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Quarter then slice the apples thinly , place in a bowl and toss with lemon juice.
- Thinly slice the celery, add to the apples in the bowl
- Cube the cheddar cheese, add to the bowl.
- mix in the mayo and salt and pepper.
- toss to coat well.
- Chill in fridge for about 10 mins and then serve on a lettuce lined plate.
Nutrition Facts : Calories 1139.7, Fat 77.1, SaturatedFat 39, Cholesterol 194.2, Sodium 1641.2, Carbohydrate 73.2, Fiber 12, Sugar 46.4, Protein 45.3
ROASTED APPLE AND CHEDDAR SALAD
Recipe from Eating Well and placed here for safe keeping. They say you can easily sub pears for the apples if you like. . .heck, I used some of each! This recipe is low carb, diabetic appropriate, low calorie, high fiber and gluten free - so it's a good one to serve at a party because it is sure to please everyone! And don't get hung up on the endive in the recipe; I know it's expensive and I just subbed it out for more spinach. I might also suggest a sprinkle of craisins or dried tart cherries on top; I felt it needed that since the apples/pears get super sweet in the oven and the tartness really brought everything together! Make Ahead Tip: Cover and refrigerate dressing (Step 2) for up to 1 week.
Provided by januarybride
Categories Salad Dressings
Time 45m
Yield 9 cups, 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400°F.
- To prepare dressing: Whisk vinegar, apple juice, 1 tablespoon oil, honey, mustard, salt and pepper in a small bowl.
- To roast apples and prepare salad: Toss apples with 2 teaspoons oil and thyme in a medium bowl; spread evenly on a baking sheet. Roast, turning once or twice, until the apples are soft and golden, 25 to 30 minutes. Discard fresh thyme, if using. Let cool.
- While the apples are roasting, toast walnuts in a small baking pan until fragrant, about 5 minutes. Let cool.
- Just before serving, combine spinach, lettuce and endive in a large bowl; toss gently to mix. Divide the greens among 6 plates, drizzle with dressing and top with cheese, roasted apples, walnuts and dried cranberries (if using). Serve immediately.
WEIGHT WATCHERS SIMPLE APPLE SALAD - 3 POINTS
This is one of the many recipes that I wrote down while attending my Weight Watchers meetings. This makes a lovely lunch!
Provided by senseicheryl
Categories Lunch/Snacks
Time 10m
Yield 6 , 6 serving(s)
Number Of Ingredients 5
Steps:
- Cut the apples into cubes and combine the cubed apples, raisins and walnuts.
- Mix the yogurt with the honey and toss the yogurt mixture with the apples.
- Refrigerate until ready to serve.
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CHEDDAR, APPLE & WALNUT SALAD | RECIPES | WW USA
From weightwatchers.com
- Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add bacon and cook as package directs until crisp, about 4 minutes; remove bacon to a paper towel. Let bacon drain briefly then crumble into bite-size pieces; transfer to a large bowl.
- Add bread cubes to same skillet. Cook over medium heat, tossing often, until slightly golden and crisp, about 3 minutes; remove to a plate and set aside. Add walnuts to skillet; cook, tossing often until lightly toasted, about 2 minutes. Transfer walnuts to bowl with bacon.
- Put about 4 cups of salad mixture on each of 4 plates. Sprinkle each serving with about 3 tablespoons of homemade croutons.
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From weightwatchers.com
- Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add bacon and cook as package directs until crisp, about 4 minutes; remove bacon to a paper towel. Let bacon drain briefly then crumble into bite-size pieces; transfer to a large bowl.
- Add bread cubes to skillet. Cook over medium heat, tossing often, until slightly golden and crisp, about 3 minutes; remove to a plate and set aside. Add walnuts to skillet; cook, tossing often until lightly toasted, about 2 minutes. Transfer walnuts to bowl with bacon.
- Put about 4 cups of salad mixture on each of 4 plates. Sprinkle each serving with about 3 tablespoons of homemade croutons.
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