Hello, Everyone!
I just started eating a new Kale salad that is not only delicious and nutritious, but it’s just 1 SmartPoint! Thanks to these amazing ladies who attend my WW meetings, I was introduced to this amazing find.
Although the original salad I ate came with bacon bits and walnuts, y’all know me, and I opted to pare it down to the lowest amount of points.
Voila! Here you have it. It’s just the perfect combination of sweet and tangy – it’s mouthwatering and perfect for the summer! Can’t wait for you to try it.
Please take the time to check out my video – it is jam-packed with lots of info! Not only do I include two complete dinners I often pair with My Kale Salad, (pizza night and H.E.B.’s Chicken Split Leg Quarters), I also give you some helpful hints on why it’s so important to double-check that the info on the nutritional label matches what appears on the WW database. And - I also show you how to accurately track your meat.
But that’s not all, I also give a shout out for y’all to include your questions in the comments as I’m thinking about making a Q & A video.
Wow! It’s just a whole lot packed into 30 minutes! Please hop on over to YouTube and check it out!
In the video, I explain that I usually bring out my Kale salad when I’m short on time and don’t really feel like cleaning up any appliances after dinner – like I’m apt to do if I steam my veggies. This is usually when I do my Lean Cuisine Pizza Night Kale Salad!
Another time I bring out my Kale salad is when I’ve chosen to indulge in a high points dinner and I want something tangy and sweet to pair with super high points H.E.B.’s Seasoned Chicken Split Leg Quarters.
Hope you like this recipe for my Kale Salad and I hope it becomes a part of your dinners, too. Thank you!
Julie’s Kale Salad:
Ingredients:
- Kale
- 1 - 2 cans (drained) of Dole’s Pineapple Tidbits
- 4 Tablespoons of Wishbone’s Fat Free Italian Dressing
- Spring Mix Salad (optional)
Directions:
- Remove the Kale stems (you can cook them and use them in soups, though, so you don’t have to discard them), and add the leaves to your salad spinner. You can add as much or as little as you want. (I just use enough to fill my Rubbermaid bowl – see picture below.)
- Wash and rinse, then spin them in your salad spinner to dry.
- Next, add up to 4 Tablespoons of Wishbone’s Fat Free Italian Dressing (depending on the size of your salad.)
- Toss to mix the salad and the dressing.
- Once all is mixed, add 1 or 2 (drained) cans of Dole’s Pineapple Tidbits or 1 cup of Fresh Pineapple to your salad, depending on the size.
- Weight Watcher Points: 1 SmartPoint for 4 Tablespoons of salad dressing, the rest is zero SmartPoints.
Enjoy!
My Salad Bowl
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Other recipes found in this video:
Julie’s H.E.B.’s Seasoned Chicken Split Leg Quarters
Ingredients:
H.E.B.’s Seasoned Chicken Split Leg Quarters
Directions:
- In an ungreased glass baking dish, place as many leg quarters as can fit. (Usually in a 9 x 13 dish, you can fit about three pieces.)
- Do not add any oils, seasonings, or cooking spray. Simply place the chicken in the dish and cover with foil paper.
- Cook in your oven at 450 degrees for 40 minutes or until they are done, depending on how big they are. They are done when they are no longer red or pink in the middle, or reach an internal temperature of 165 degrees.
- Serve and enjoy!
- Weight Watcher Points: 5 SmartPoints for 4oz.
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