Friends for Weight Loss

TJ of TJ’s Test Kitchen shares with us one of her favorite simple summer side salads.  This simple four bean salad is delicious as a side dish or served up a bunch of mixed greens.  Let the dressing of the 4 bean salad top your greens and flavor your salad.

INGREDIENTS

• 15 oz can garbanzo beans, drained and rinsed
• 15 oz can kidney beans, drained and rinsed
• 15 oz can cannellini beans, drained and rinsed
• 15 oz can pinto beans, drained and rinsed
• 5 stalks of celery w/ leaves- diced small
• 1 1/2 cups shredded carrots
• 2 bell peppers- any color- diced small
• 3 Tbsp Fresh Italian parsley, minced
• 2/3 cup fresh lemon juice – (about 4 lemons)
• 1/3 cup white balsamic vinegar
• 3 Tbsp Olive Oil
• 1/2 Tbsp sugar
• Sea salt and freshly ground black pepper to taste

INSTRUCTIONS

1.  Combine everything in a large bowl and toss until mixed. 

2.  Chill 1 hour or overnight.  Enjoy as a side or on top of mixed greens using the beans as your “dressing”.

Makes 20, 1/2 cup servings, 4 points+ each

This week’s recipe is from TJ of TJ’s Test Kitchen.  TJ was lucky enough to attend Fit Bloggin’ 2011 where they were served this fantastic Crunchy Greens and Apple Salad.  She recreated it at home to share with you all.  I can tell you first hand (because she shared with me) it’s amazingly delicious ~ crunchy, sweet, tangy, salty and filling.  If you omit the bleu cheese (like me!), then, you save 1 points+ per serving making this a HUGE 1 1/2 cup salad for only 2 points+.

INGREDIENTS

• 1 lb Collard Greens or Kale, Shredded
• 2 cups cabbage, shredded (use red, green or napa)
• 1 cup shredded carrots
• 1/2 medium fuji apple, diced
• 1/2 medium granny smith apple, diced
• 1 Tbsp Pineapple Juice
• 1/2 cup red onion, diced
• 1/2 cup golden raisins
• 1/3 cup sliced almonds, toasted
• 1/4 cup olive oil
• 2 Tbsp apple cider vinegar
• 1/4 cup crumbled blue cheese, optional

INSTRUCTIONS

1. Place cabbage and collards in a large bowl.  In a small bowl, toss apples with pineapple juice to prevent browning.  Add apples and onions to greens mixture.
2. In a small bowl, add olive oil and vinegar, whisk together.
3. Before serving, toss the collard mixture with raisins, almonds and dressing.

Make twelve, 1 1/2 cup servings, 3 points+ each

Shannon shares another one of her favorite Mediterranean salads that has fresh herbs, vegetables and olive oil.  Her version is light, easy and wonderful to have with your favorite grilled meat or to bring to a summer picnic.  This recipe also works well with couscous, brown rice and pasta if you do not happen to have quinoa on hand.

 INGREDIENTS

• 2 cups cooked Quinoa, cooled
• 2 tablespoons Light Italian Dressing (I use Newman’s Own)
• 1 tablespoon fresh Lemon Juice
• 1/4 cup Feta Cheese
• 1 large tomato, chopped
• 1 medium size cucumber, chopped 

INSTRUCTIONS

1.  Combine all ingredients, cover and refrigerate 1 hour to allow all the flavors blend in with the quinoa.

 Makes four 1 cup servings,  4 points+ each