Weight Watchers Roasted Red Pepper Tuna Salad Recipes

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WEIGHT WATCHERS ROASTED RED PEPPER TUNA SALAD



Weight Watchers Roasted Red Pepper Tuna Salad image

Make and share this Weight Watchers Roasted Red Pepper Tuna Salad recipe from Food.com.

Provided by Palmtreesbend

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup fat-free mayonnaise
1 tablespoon nonfat sour cream
1/2 tablespoon dill
1/2 medium onion, chopped
1/4 cup roasted red pepper, chopped (packed without oil)
12 ounces water-packed tuna fish, drained

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.

Nutrition Facts : Calories 120.8, Fat 1.2, SaturatedFat 0.3, Cholesterol 27.5, Sodium 531.2, Carbohydrate 4.2, Fiber 0.7, Sugar 2, Protein 22.2

WEIGHT WATCHERS ROASTED PEPPER SALAD (1 POINT)



Weight Watchers Roasted Pepper Salad (1 Point) image

From Weight Watchers Magazine. This is a make ahead recipe, convenient for bringing to a potluck, party, etc.

Provided by AmandaMcG

Categories     Peppers

Time 1h

Yield 8 , 8 serving(s)

Number Of Ingredients 10

2 large plum tomatoes, seeded and coarsely chopped
1/3 cup kalamata olive, chopped
1 tablespoon capers, rinsed and chopped
1 large garlic clove, crushed through a press
1/4 teaspoon red pepper flakes
3 teaspoons olive oil
4 bell peppers, cut into 1 inch wedges, use 4 different color peppers if possible
2 tablespoons red wine vinegar
1/4 teaspoon salt
2 tablespoons chopped fresh basil or 2 tablespoons chopped fresh parsley, coarsely chopped

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.

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