Monday, May 4, 2015

Spring Salad II

Spring Salad II ||

The return of warmer weather motivates me to get more creative with my salads. The month of May also happens to be National Salad Month so I've decided to post a new salad recipe each Monday of the month. I'll also be sharing some past favorites on Facebook every Wednesday so be sure you're following me there too.

This salad is a favorite go-to of mine. You can find the ingredients year round, it's quick to throw together, and I love the colors.

Spring Salad II ||

Spring Salad II ||

As far as counting Weight Watchers points for salads, there are two ways you can go about it.

Most fruits and vegetables are zero points so you can simply count the PointsPlus values for only the ingredients that carry points, referred to as Simple Recipe Math. The ingredients that carry points in this recipe are the beans (2pp), avocado (2pp), and pumpkin seeds (1pp).

Or, you can use the nutrition info for all the in ingredients, which the Weight Watchers Recipe Builder does, to calculate the points. The latter way yields more points so that's why I have included both calculations below. You just have to figure out which way of counting works best for you.

Spring Salad II
Makes 1 servings

Spring Salad II ||

  • 4 c. loosely packed baby spring mix
  • 1/4 c. canned navy beans, rinsed and drained
  • 1/4 c. diced mango
  • 1/4 c. sliced cucumber
  • 1/4 avocado sliced
  • 6 cherry tomatoes, quartered
  • 1 Tbsp. pumpkin seeds, toasted


Place spring mix on a large plate and layer with remaining ingredients. Top with your favorite salad dressing.

Nutrition Facts:
Makes 1 servings  • 1 serving = 7 Weight Watchers points+  OR 5 Points+ using Simple Recipe Math Click Here for more information
Calories: 267  • Fat: 12 g • Carbs: 31 g • Fiber: 11 g • Protein: 12 g • Sugar: 10 g • Sodium: 213 mg • Cholesterol: 0 mg 

Spring Salad II ||

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