Kale Salad, Red Beet Salad, Tomato and Grilled Zucchini Salad

Kale Salad

  • 1 bunch of kale (6 oz. total without ribs)
  • 1/3 cup grated parmesan cheese
  • 1 Tbsp. olive oil
  • 1 Tbsp. lemon juice
  • salt and pepper to taste

Remove ribs from kale and discard. Slice the kale into 1/4-inch thin ribbons. Combine the kale with the oil and salt and pepper in a large bowl. Massage the kale for 3 minutes, using your hands, to soften the kale. Add the lemon juice and parmesan cheese to the softened kale and toss to combine.

Note: Salad will keep in refrigerator in air-tight container for 2-3 days Recipe makes 4 servings Estimated WW Smart points 2 per serving.

Red Beet Salad

  • 2 large beets
  • 1 cup cooked carrots
  • 1 Tbsp. diced onion
  • 1 Tbsp. chopped parsley
  • 2 Tbsp. light mayonnaise
  • salt and pepper to taste

Wash the beets and remove stems. Place beets in a saucepan over medium-high heat, add water to cover the beets, and bring water to a boil. Lower heat and cook beets in the water until the beets are fork tender, about 50 minutes. Remove beets from pan and allow to cool slightly. Peel the beets and cut into bite size pieces. Cut the cooked carrots into bite size pieces. In a mixing bowl combine the beets, carrots, onion, parsley, mayonnaise and salt and pepper and toss to coat. Recipe makes 3 servings Estimated WW Smart points 1 per serving.

Tomato and Grilled Zucchini Salad

  • 2 medium tomatoes
  • 2 medium zucchini
  • 2 or 3 springs of fresh parsley
  • salt and pepper to taste

Spray a grill pan with cooking spray and place over high heat. You may also use an outdoor grill heated to high flame. Wash the zucchini and remove the ends. Slice the zucchini lengthwise into thin slices. Spray the zucchini lightly with cooking spray and season with salt and pepper. Grill the zucchini first on one side and then on the other side for about 1-2 minutes per side, until the zucchini is lightly grill marked. Remove zucchini from grill and place on a platter. Cut the tomatoes in large chunks and season with salt and pepper. Arrange the tomatoes on the platter with the grilled zucchini and garnish with the parsley sprigs. Recipe makes 6 servings Estimated WW Smart points 0 per servings.