Asian Slaw Salad

I have finally broken free from the "been there, done that" salad topped with grilled chicken. I found the inspiration for this salad in Cooking Light (which originally used chicken...surprise!). My leftover pork from a few days ago seemed perfect since pork and Asian flavors are an undeniable match. The original recipe called for slivered almonds on top, but I didn't include those, but I guess you can. I also added some grated ginger to the dressing, because what's an Asian flavored salad without ginger? Seriously.

Salad
4 cups coleslaw mix OR 3 cups shredded green cabbage and 1 cup shredded red cabbage
1/4 cup shredded carrot
1/2 cup red bell pepper, chopped
1/2 cup celery, finely chopped
1/2 cup sugar snap peas, chopped
1/4 cup red onion, finely sliced (or 1/2 cup scallions, chopped)
1/4 cup water chestnuts, chopped
6 ounces cooked lean pork loin, shredded

Dressing
3 Tbsp cider vinegar
3 Tbsp rice wine vinegar
1 tsp low-sodium soy sauce
1/4 tsp garlic powder
1/4 tsp grated ginger
1/8 tsp salt
1/8 tsp sugar

Toss all salad ingredients in a large bowl. In a small bowl, whisk together all the dressing ingredients. Pour dressing over salad and toss well. Refrigerate one hour (or overnight) before serving.

Yields 2 large entree size salads.

WW info:
core - included
flex - 3 points

Chicken Salad

Aahhh...leftovers. I used the leftover chicken from our Balsamic Glazed Wings from last night, but you can use any leftover chicken. Soup chicken, roasted, barbequed.... the sweetness of the balsamic glaze lends a sweet flavor to my salad. A traditional roasted chicken would lend a more savory flavor. BBQed chicken will give you a more tangy salad. Soup chicken will give you a blander chicken, but more of a blank palatte to work with when flavoring your salad.

The measurements below are for one portion, but the amounts should be adjusted based on the texture and taste you desire. How you use them is up to you.

2 oz cooked chicken
1/8 cup red onion, chopped
1/8 cup celery, finely chopped
splash of cider vinegar
2 tsp mayonnaise (i use light)
1/8 cup dried cranberries

WW info: 3 points per serving (can be all free for core if you use FF mayo)

Thanksgiving-y Salad with Honey Vinaigrette

My husband wanted soup for an appetizer at Thanksgiving dinner, but who need soup with a giant turkey and about 10 different kinds of carb-laden side dishes. I opted for something lighter and went out of my comfort zone for salad (lettuce, tomato and cucumber) and ventured to a salad world unknown to me. Apples, cranberries, and almonds - oh my!

Dressing
1/4 cup fat-free, less-sodium chicken broth
1 1/2 tablespoons red wine vinegar
1 tablespoon honey
1 packet Good Seasons Italian dressing mix
1 1/2 tablespoons olive oil

Salad
10 oz mixed field greens
1 granny smith apple, cored and sliced thin
1 teaspoon lemon juice (to keep apple from browning)
1/4 cup dried cranberries
1/8 cup slivered almonds
1 ounce Gouda cheese, shaved

Mix broth, vinegar and honey in a bowl until honey dissolves. Mix in seasonings, followed by olive oil.

Toss salad greens in a bowl with dressing. Plate lettuce and layer apples, almonds, cranberries and cheese on top.

Yields 10 servings.

Orzo Salad with Corn, Tomatoes, and Basil

Oh. My. God. I am so upset that I didn't discover this recipe over the summer. It is soooo light and perfect. Really....so disappointed, but so happy that now I've found it. Me and this recipe are BFF 4eva.

Dressing:
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
3 garlic cloves, crushed

Salad:
1 cup uncooked orzo (rice-shaped pasta)
1 1/2 cups frozen corn kernels
2 cups chopped tomato
1/2 cup diced red onion
1/4 cup finely chopped fresh basil

To prepare dressing, combine first 6 ingredients in a jar; cover tightly, and shake vigorously.

To prepare salad, cook pasta according to package directions, omitting salt and fat. Drain, and place in a large bowl. Spoon half of dressing over pasta; toss to coat. Cool to room temperature. Add the remaining dressing, corn, tomato, onion, and basil to pasta; toss to coat. Let stand 30 minutes.

Yields 8 (3/4 cup) servings.
Recipe from Cooking Light.

WW info:
2 points per serving.