Spinach Salad with Bacon, Pear and Blue Cheese Salad, Tomato Salad

Spinach Salad with Bacon

  • ½ lb. baby spinach
  • 6 slices turkey bacon
  • 3 portobello mushrooms, trimmed
  • 1 medium onion, thinly sliced
  • 2 Tbsp. olive oil
  • ½ teas. dried thyme
  • ½ teas. dried rosemary
  • 3 Tbsp. balsamic vinegar
  • ½ cup olive oil
  • 1 teas. Dijon mustard
  • salt and pepper to taste

Cook the bacon in a skillet over medium-high heat until crisp, about 8 minutes. Drain on paper towels and allow to cool. Crumble the bacon after it is cool. Cut the mushrooms into strips. In a small bowl combine the olive oil, thyme, rosemary and salt and pepper. Toss the sliced mushrooms gently with this mixture. Place the coated mushrooms in a large skillet over medium-high heat and cook until tender, about 8 minutes. Stir the mushrooms often while they are cooking. Remove mushrooms from skillet using a slotted spoon and place the mushrooms in a bowl to cool. In a small bowl whisk together the balsamic vinegar, Dijon mustard, salt and pepper. Drizzle the ½ cup of olive oil slowly into this mixture while whisking constantly. Place the spinach in a large salad bowl and add the onion and mushrooms and dressing. Toss the salad gently. Sprinkle the crumbled bacon on top of the salad.
Recipe makes 8 servings Estimated WW Smart points 6 per serving.

Pear and Blue Cheese Salad

Dressing:

  • ¼ cup maple syrup
  • 1/3 cup apple cider vinegar
  • ½ cup light mayonnaise
  • 2 tablespoons packed brown sugar
  • 3 Tbsp. walnut oil
  • ¼ teas. black pepper
  • ¾ teas. salt

Salad:

  • 1 10 oz. bag mixed field greens
  • ½ cup onion, diced
  • 1 pear, cored and sliced
  • ¼ cup chopped pecans
  • ½ cup reduced fat crumbled blue cheese

Make the dressing by placing the maple syrup, vinegar, mayonnaise, brown sugar and salt and pepper in a blender and blending thoroughly. When this is blended slowly add the walnut oil and blend until the mixture becomes creamy, about 1 minute. Place the field greens, onion, pecans and blue cheese in a salad bowl and toss to mix. Pour the salad dressing over the salad mixture and toss to coat.
Recipe makes 6 servings Estimated WW Smart points 8 per serving.

Tomato Salad

  • 5 large medium ripe tomatoes cut into 1-inch cubes
  • ½ cup sweet onion chopped
  • 8 fresh basil leaves, chopped
  • 1 Tbsp. olive oil
  • 1 clove garlic, minced
  • salt and pepper to taste

Place the tomatoes, onion, basil, olive oil, garlic and salt and pepper in a salad bowl. Allow this mixture to sit at room temperature for about 20 minutes to allow the flavors to blend. The tomatoes will release their juices and create a kind of dressing. Toss the salad well.
Recipe makes 4 servings Estimated WW Smart points 1 per serving.