Weight Watchers Salads Cookbook Conversion Points & Theme Show Tips

[nycchef]

I know this has been discussed before, but after viewing the files here on CC about weight watchers conversion points for each cookbook, I do not see the conversion for the Salads cookbook...does anyone have this...has anyone done a WW theme show that can give me some pointers? Thanks!

 

[ChefBeckyD]

I do an "8 Point Party" where I demo the 7 layer southwestern salad (4 points) and have a Trifle (4 points) made ahead. It's very well received and people who aren't on WW enjoy it too!

The trifle is Angelfood Cake cubed, layered with instant cheesecake pudding (made w/ skim milk) and Cool Whip combined, and fresh berries (I use a combination of strawberries and blueberries)

And here is the Salad recipe:

Seven-Layer Southwestern Salad
2 cups chopped, cooked chicken
1 ½ cups sour cream (Low-fat)
¾ cup thick and chunky salsa
1 can (15 ounces) black beans, drained and rinsed
1 large green bell pepper, diced
2 medium tomatoes, seeded and diced
½ cup thinly sliced green onions with tops
1 package (16 ounces) iceberg lettuce salad mix (10 cups)
1 cup (4 ounces) shredded cheddar cheese (low-fat)
1 ½ cups corn chips (optional)(USE Baked tortilla chips)

1. In Small Batter Bowl, combine sour cream and salsa; mix well and
Set aside
2. Drain and rinse beans using large Colander. Using Chef’s Knife,
Dice bell pepper and tomatoes; thinly slice green onions. Layer beans, bell pepper, lettuce, tomatoes and green onions in Simple Additions Large Bowl
3. Spoon sour cream mixture over top using Small Mix ‘N Scraper
Spreading evenly. Grate cheese over top using Deluxe Cheese Grater. Refrigerate until ready to serve. Top with corn chips, if desired, and serve


***To make a heartier salad, add 2 cups cooked diced chicken between the bean layer and the bell pepper layer.

 

[chefann]

The Spin on Salads cards are on page 5 of this document.

 

[dwyerkim]

I do an "8 Point Party" where I demo the 7 layer southwestern salad (4 points) and have a Trifle (4 points) made ahead. It's very well received and people who aren't on WW enjoy it too!

The trifle is Angelfood Cake cubed, layered with instant cheesecake pudding (made w/ skim milk) and Cool Whip combined, and fresh berries (I use a combination of strawberries and blueberries)

And here is the Salad recipe:

Seven-Layer Southwestern Salad
2 cups chopped, cooked chicken
1 ½ cups sour cream (Low-fat)
¾ cup thick and chunky salsa
1 can (15 ounces) black beans, drained and rinsed
1 large green bell pepper, diced
2 medium tomatoes, seeded and diced
½ cup thinly sliced green onions with tops
1 package (16 ounces) iceberg lettuce salad mix (10 cups)
1 cup (4 ounces) shredded cheddar cheese (low-fat)
1 ½ cups corn chips (optional)(USE Baked tortilla chips)

1. In Small Batter Bowl, combine sour cream and salsa; mix well and
Set aside
2. Drain and rinse beans using large Colander. Using Chef’s Knife,
Dice bell pepper and tomatoes; thinly slice green onions. Layer beans, bell pepper, lettuce, tomatoes and green onions in Simple Additions Large Bowl
3. Spoon sour cream mixture over top using Small Mix ‘N Scraper
Spreading evenly. Grate cheese over top using Deluxe Cheese Grater. Refrigerate until ready to serve. Top with corn chips, if desired, and serve


***To make a heartier salad, add 2 cups cooked diced chicken between the bean layer and the bell pepper layer.

I have promised my host for Thurs. evening a low fat/low cal dessert... this sounds great. Do you use the fat free cool whip, and how much do you combine with the pudding? any other tips for this recipe? And 4 pts per serving, how many servings is that based on... I'm guessing 16 servings for the whole thing?

 

[nycchef]

Thanks!!