1/3 cup fat-free Italian dressing or vinaigrette
1 tbs. fat-free mayonnaise
1 tbs. lemon juice
1 tsp. sugar
1 tsp. salt
1/2 tsp. black or white pepper
1 head romaine lettuce, torn
1 red bell pepper, chopped
1/4 cup chopped, toasted walnuts
1 small red onion, thinly sliced
1/4 cup (1 oz.) crumbled blue cheese
In a small bowl, mix the dressing, mayonnaise, lemon juice, sugar, salt and pepper. Set aside.
In a large salad bowl, combine the lettuce, bell pepper, walnuts, red onion and blue cheese. Add the dressing and toss to coat. Makes 4 servings, 2 points each.
2 medium cucumbers
1 tbs. soy sauce
1 tsp. white rice vinegar
1 tsp. sesame oil
1/2 tsp. sugar
Peel cucumbers, cut in half lengthwise and remove seeds if desired. Thinly slice horizontally. Cover and refrigerate.
Mix the dressing ingredients but do not combine with the cucumbers until ready to serve (the soy sauce in the dressing will discolor the white cucumbers). This salad can be served at room temperature or chilled. Makes 2 servings, 1 point each.