A WEEK OF SALADS
On the weekend,
buy your favorite salad greens, wash and dry them, then tear into bite-sized
pieces and store in a paper towel-lined plastic bag. Add the following items to your greens for a
different salad each day of the week.
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ADD-INS
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DRESSING
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SUNDAY
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Sliced apples
Walnuts
Bleu cheese
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Mustard
vinaigrette
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MONDAY
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Strawberries
Orange sections
Thinly sliced
red onion
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Oil and orange
juice with thyme
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TUESDAY
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Cooked broccoli
florets
Feta cheese
Oregano
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Extra virgin
olive oil and lemon juice with garlic
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WEDNESDAY
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Chopped cooked
potatoes
Cooked green
beans
Tuna
Slices of
hard-boiled egg
Olives
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Creamy light
Italian
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THURSDAY
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Sliced cucumbers
Small tomatoes
Avocado
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Light ranch
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FRIDAY
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Sliced or
julienned beets
Cooked potatoes
Dill
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Equal parts
plain yogurt and mayonnaise, thin with water, add horseradish to taste
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SATURDAY
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Artichoke hearts
Roasted red
peppers
Small tomatoes
Part-skim
mozzarella
Olives
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Simple
vinaigrette
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SOURCE: Best of Weight Watchers Magazine Cookbook
