Salad Recipes

Cauliflower Potato Salad

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Mock potato salad made with all the same ingredients as a classic potato salad, except this version is perfect for low carb followers. Roast the cauliflower to enhance the nutty flavor and serve along with your favorite main dish.
Keyword: cauliflower potato salad, cauliflower salad, Low carb potato salad
Prep Time: 20minutes 
Cook Time: 15minutes 
Total Time: 35minutes 
Servings: 8 servings
Calories: 253kcal
Author: Sandra Shaffer

Ingredients

    • 6 cups cauliflower florets
    • 1 cup mayonnaise
    • 1 tablespoon prepared mustard
    • 1 teaspoon kosher salt
    • 1/4 teaspoon pepper
    • 2 tablespoons pickle relish
    • 4 hard boiled eggs chopped (reserve one for garnish)

Instructions

  • Clean and cut cauliflower into bite size florets.
  • Place cauliflower on a baking sheet and bake at 425°F degrees for 15 minutes, turning every 5 minutes. Remove from oven and cool.
  • Mix mayonnaise, mustard, salt, and pepper in a large bowl. Add cooled cauliflower and relish. Stir in 3 chopped eggs.
  • Cover dish and refrigerate for 2 hours.
  • Slice the remaining egg and top on salad before serving.

Notes

You’ll need on large cauliflower to yield 6 cups of florets.

The smaller the pieces the quicker the edges may brown. Keep an eye on the cauliflower while baking so they don’t get too toasted.

Nutrition

Serving: 1g | Calories: 253kcal | Carbohydrates: 6g | Protein: 5g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 19g | Cholesterol: 105mg | Sodium: 536mg | Fiber: 2g | Sugar: 3g

Disclaimer

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

Christmas Fruit Salad

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Fresh, colorful, and festive — this Christmas Fruit Salad combines seasonal fruits with a light honey-lime dressing for a holiday dish that’s as beautiful as it is delicious.

Servings: 6
Prep Time: 15 minutes
Total Time: 15 minutes
Occasion: Christmas, Holiday Parties, Winter Brunch

Ingredients

Fruit Mix

  • 1 cup red grapes

  • 1 cup green grapes

  • 1 pear, sliced

  • 1 red apple, sliced

  • 2 kiwis, peeled and sliced

  • 1 cup fresh raspberries

  • ¼ cup pomegranate seeds

Honey-Lime Dressing

  • 2 tbsp honey

  • 1 tbsp lime juice

  • 1 tbsp water

Instructions

  1. Prepare Fruit: Wash and dry all fruit. Slice the pear, apple, and kiwis into bite-sized pieces. Halve large grapes if desired.

  2. Mix Fruit: In a large glass bowl, gently combine grapes, pear, apple, kiwi slices, raspberries, and pomegranate seeds. Handle raspberries carefully so they stay intact.

  3. Make Dressing: In a small dish, whisk together honey, lime juice, and water until fully blended and smooth.

  4. Dress the Salad: Drizzle the honey-lime mixture over the fruit. Toss lightly to coat without crushing the softer fruits.

  5. Serve or Chill: Serve immediately or refrigerate covered for up to 6 hours before serving.

Brief Introduction

This salad is like Christmas in a bowl — the bright reds, greens, and golds give it a festive look, while the sweet-tart dressing ties everything together. Perfect for adding a healthy, refreshing touch to the holiday table.

Step-by-Step Cooking Guide

1. Preparing the Fruit

  • Use ripe but firm fruits to keep the salad fresh-looking for hours.

  • Soak apple and pear slices briefly in lemon water to prevent browning if making ahead.

2. Whisking the Dressing

  • The honey-lime combo gives a light glaze and a burst of flavor without overpowering the natural sweetness of the fruit.

3. Gentle Mixing

  • Add the raspberries last and fold them in gently to keep them whole.

Ingredient Details & Substitution Tips

  • Pears: Bosc or Anjou pears work best — they’re sweet yet firm.

  • Pomegranate Seeds: Can be swapped for dried cranberries if you prefer.

  • Kiwi: Golden kiwi adds a different color and a sweeter flavor.

Recipe Variations & Serving Suggestions

  • Minty Twist: Add finely chopped fresh mint for a cool finish.

  • Holiday Dessert Parfait: Layer the salad with vanilla yogurt and granola in glasses.

  • Tropical Upgrade: Toss in pineapple chunks for extra brightness.

Storage & Make-Ahead Information

  • Make Ahead: Prepare fruit and dressing separately. Combine just before serving.

  • Storage: Keep covered in the refrigerator for up to 6 hours. Best enjoyed fresh.

Nutrition Facts (per serving)

Calories: ~120 kcal | Carbs: 32g | Protein: 1g | Fat: 0.5g | Sugar: 24g | Fiber: 4g

FAQs

Q: Can I double this recipe for a big crowd?
A: Absolutely! Just keep the same dressing ratio to maintain flavor balance.

Q: How do I keep raspberries from getting mushy?
A: Add them right before serving and handle gently when tossing the salad.

Personal Story

The first time I made this salad for Christmas brunch, I didn’t expect it to disappear faster than the desserts — but it did. Everyone loved the fresh burst of flavor between heavier holiday dishes, and now it’s a must-have tradition on our table.

Do you want me to also make a matching winter salad photo inspiration guide so it looks perfect on a holiday spread? That could tie in beautifully with the rest of your recipe blog.

 

Seven Layer Taco Salad

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Ingredients

  • 1 head lettuce, shredded

  • 1 can black beans, rinsed & drained

  • 1 cup cherry tomatoes, halved

  • 1 cup corn, drained

  • 1 cup shredded cheese (cheddar or Mexican blend)

  • 1 cup sour cream

  • 1 package taco seasoning

  • 1 cup salsa

  • Tortilla chips, for topping

Optional Garnish: extra cheese, green onions, fresh cilantro

👨‍🍳 Instructions

  1. Mix the Dressing

    • In a small bowl, combine sour cream and taco seasoning. Set aside.

  2. Layer the Salad (use a clear glass bowl or trifle dish for presentation)

    1. Shredded lettuce

    2. Black beans

    3. Corn

    4. Cherry tomatoes

    5. Shredded cheese

    6. Taco-seasoned sour cream

    7. Salsa

  3. Top & Serve

    • Just before serving, sprinkle crushed tortilla chips on top for crunch.

    • Garnish with extra cheese, green onions, or fresh cilantro if desired.

⏱ Prep Time: 15 min
🔥 Cook Time: None
📅 Total Time: 15 min
🍽 Servings: 6–8
⚡ Calories: ~320 kcal per serving

💡 Tip: Add guacamole or diced avocado between layers for extra creaminess.

If you want, I can also make a “walking taco salad” version of this that’s perfect for parties or picnics—no bowl needed. Would you like me to write that up?

Apple Salad with Honeycrisp Apples, Celery, Grapes, Pecans, and Dried Cranberrie

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Introduction: A Fresh, Flavorful, and Nutrient-Dense Salad
Salads are a cornerstone of healthy eating, and when prepared thoughtfully, they can serve as both a satisfying and nutrient-packed meal. This WW Apple Salad with Honeycrisp Apples, Celery, Grapes, Pecans, and Dried Cranberries brings together the best of fresh fruits, crunchy vegetables, and healthy fats for a refreshing dish that’s perfect for any occasion. Whether you’re seeking a light lunch, an energizing snack, or a flavorful side dish, this salad delivers on both taste and health benefits while keeping SmartPoints low.

Made with the crisp sweetness of Honeycrisp apples, the freshness of celery, and the sweetness of grapes and dried cranberries, this salad is bursting with vibrant flavors and textures. Pecans add a delightful crunch while also providing healthy fats and protein, making the dish more filling. It’s the perfect balance of sweet, savory, and satisfying, without being too heavy.

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In this comprehensive guide, we’ll take you through the step-by-step process of creating this Apple Salad, providing the exact measurements, detailed instructions, and nutritional information. Whether you’re following the WW program, a Keto lifestyle, or simply want to enjoy a refreshing and delicious salad, this recipe will suit all your needs.

Ingredients for WW Apple Salad with Honeycrisp Apples, Celery, Grapes, Pecans, and Dried Cranberries
The key to making this WW Apple Salad both tasty and nutritious is the careful selection of fresh ingredients. Each component adds its own unique texture, flavor, and nutritional value, resulting in a delightful mix of sweetness, crunch, and tang.

For the Salad:
2 medium Honeycrisp apples (or any other variety you prefer) – Honeycrisp apples are known for their crisp texture and perfect balance of sweetness and tartness. This variety of apple is ideal for a fresh salad, providing a refreshing crunch and natural sweetness.
2 stalks celery, finely chopped – Celery adds a refreshing, crunchy texture and is low in calories, which makes it the perfect low-carb ingredient. It’s also packed with fiber and antioxidants.
1 cup red or green grapes, halved – Grapes are naturally sweet, which complements the apples and dried cranberries in this salad, adding a burst of juiciness.
1/2 cup pecans, roughly chopped – Pecans provide healthy fats, fiber, and protein, making them a great addition to balance the sweetness of the fruit and offer some crunch.
1/4 cup dried cranberries, unsweetened or lightly sweetened – Dried cranberries provide a chewy texture and a pop of color, while also contributing some natural sweetness and antioxidants.
1/4 cup crumbled feta cheese (optional) – Feta cheese adds a salty, tangy flavor that enhances the sweetness of the fruit, though you can omit it if you’re looking for a dairy-free version.
For the Dressing:
1/4 cup plain Greek yogurt – The creamy base of this dressing, Greek yogurt, is rich in protein and provides a tangy, smooth texture. For a lighter version, you can substitute it with non-fat yogurt.
1 tablespoon honey or maple syrup – A touch of honey or maple syrup adds a natural sweetness to balance the tartness of the apples and cranberries.
1 tablespoon apple cider vinegar – Apple cider vinegar is a great addition to the dressing for a tangy kick that balances out the sweetness of the honey and fruits.
1 tablespoon fresh lemon juice – Lemon juice adds a fresh and zesty flavor that brightens up the dressing and helps tie all the flavors together.
1 teaspoon Dijon mustard – Adds a mild kick and depth of flavor to the dressing, perfectly complementing the sweetness and creaminess.
Salt and pepper, to taste – Season the dressing to taste with salt and black pepper to enhance the overall flavor.
1 teaspoon olive oil (optional) – For a little extra creaminess and smooth texture, you can add a small amount of olive oil to the dressing.

Step-by-Step Instructions
Now that we’ve gathered all the ingredients for the WW Apple Salad, let’s walk through the process of making this delicious, healthy dish. The steps are simple and easy to follow, and the salad can be prepared in about 15-20 minutes. Let’s get started:

Step 1: Prepare the Ingredients
Start by prepping all your ingredients before assembling the salad. This ensures everything is ready to go when you’re ready to toss everything together.

Chop the apples: Core and slice the Honeycrisp apples into bite-sized pieces. You can choose to leave the skin on for added fiber, or peel them if you prefer a smoother texture. To prevent the apples from browning, you can toss them in a small amount of lemon juice or apple cider vinegar.
Chop the celery: Wash and chop the celery stalks into small pieces. Celery adds a wonderful crunch and is low in calories, so it’s a perfect base for the salad.
Prepare the grapes: Wash the grapes thoroughly, then slice them in half. Grapes add a sweet burst of flavor, so be sure to evenly distribute them throughout the salad.
Chop the pecans: Roughly chop the pecans. If you prefer, you can toast them for an added flavor boost, though this is optional.
Prepare the cranberries: If you’re using dried cranberries, make sure they’re unsweetened or lightly sweetened to keep the carb count low. If the cranberries are too sticky, you can lightly coat them with a dusting of cornstarch or arrowroot powder to keep them from clumping together.
Crumbled feta: If using, crumble the feta cheese into small pieces and set aside. It will be sprinkled on top at the end.
Step 2: Make the Dressing
While the salad ingredients are being prepped, make the creamy dressing.

In a small bowl, combine the Greek yogurt, honey, apple cider vinegar, lemon juice, and Dijon mustard. Whisk them together until smooth and well combined.
Taste the dressing and adjust the seasoning. Add salt and pepper as needed to enhance the flavors. If you prefer a slightly thinner dressing, you can add a small amount of water or additional lemon juice.
Step 3: Assemble the Salad
Once all the ingredients are ready, it’s time to assemble the salad.

In a large mixing bowl, add the prepared Honeycrisp apples, celery, grapes, pecans, and dried cranberries.
Pour the dressing over the salad and toss gently to combine. Be sure that each piece of fruit and vegetable is coated in the creamy dressing.
If using, sprinkle the crumbled feta cheese over the top and toss again lightly.
Step 4: Serve and Enjoy
Serve the salad immediately or refrigerate it for later use. This WW Apple Salad is a perfect side dish for grilled chicken or as a standalone meal. It’s perfect for meal prepping and can last for up to 2-3 days when stored in an airtight container in the fridge.

Tips for Making the Best WW Apple Salad
Use fresh ingredients: The key to a flavorful salad is using the freshest ingredients you can find, especially when it comes to the apples and grapes. Honeycrisp apples are sweet and crisp, which makes them ideal for this salad.
Dressing options: If you prefer a dairy-free version of this salad, you can swap the Greek yogurt for a plant-based yogurt (such as coconut or almond milk yogurt). Additionally, you can opt for agave syrup or stevia as a substitute for honey if you’re avoiding sugar.
Make it a meal: To turn this side salad into a more substantial meal, consider adding some grilled chicken, shrimp, or a scoop of your favorite protein. It will help balance out the macronutrients and keep you full for longer.
Keep it crunchy: If you plan to make the salad ahead of time, it’s a good idea to keep the dressing separate until just before serving to ensure the fruits and vegetables stay crisp.
Add extra texture: If you’re looking for additional crunch, try adding some chopped almonds, walnuts, or sunflower seeds for a boost of healthy fats.
Nutritional Breakdown
This WW Apple Salad is not only delicious but also a healthy choice, providing a good balance of vitamins, antioxidants, and fiber with low SmartPoints. Here’s the nutritional breakdown per serving:

Per Serving (1/4 of the recipe):
Calories: 140 kcal
Protein: 2g
Fat: 9g
Carbohydrates: 17g
Fiber: 3g
Net Carbs: 14g
Sugar: 12g
Sodium: 90mg
SmartPoints Breakdown (Weight Watchers):
Blue Plan: 4 SmartPoints per serving
Green Plan: 5 SmartPoints per serving
Purple Plan: 4 SmartPoints per serving
Conclusion
This WW Apple Salad is an ideal dish for anyone following the Weight Watchers program or anyone simply looking for a nutritious, low-carb salad option. It’s packed with fresh fruits, vegetables, healthy fats, and a creamy dressing that ties everything together in a delightful way. Whether served as a side dish or enjoyed as a standalone meal, this salad will keep you satisfied and on track with your dietary goals.

Enjoy it as a refreshing snack, a light lunch, or a side at your next gathering—this salad is sure to become a favorite in your meal prep rotation!

Cherry Banana Fruit Salad

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A sweet, colorful fruit salad featuring juicy cherry pie filling, tropical pineapple, and fresh bananas — perfect for potlucks, barbecues, or a simple make-ahead dessert.

Prep Time: 10 minutes
Chill Time: 30 minutes
Total Time: 40 minutes
Servings: 8

Ingredients

Main Fruit Mix:

  • Mixed fruit cocktail – 1 can (15 oz), well drained

  • Crushed pineapple – 1 can (8 oz), thoroughly drained

  • Cherry pie filling – 1 can (21 oz)

  • Bananas – 2 medium, freshly sliced

Optional Add-ins:

  • Mini marshmallows – to taste

  • Shredded coconut flakes – as desired

  • Fresh whipped cream – for extra richness

Instructions

  1. Mix the fruit:
    In a large mixing bowl, combine drained fruit cocktail, crushed pineapple, and cherry pie filling. Stir gently until evenly blended.

  2. Add bananas:
    Just before serving, fold in freshly sliced bananas to keep them from browning or getting mushy.

  3. Customize:
    Toss in mini marshmallows for sweetness or sprinkle in coconut flakes for a tropical flair.

  4. Chill & serve:
    Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld together. Serve cold.

Quick Notes & Pro Tips

  • Banana timing: Add bananas last to preserve their freshness and texture.

  • Make it creamy: Fold in whipped cream or a dollop of Cool Whip for a fluffier dessert-like salad.

  • Texture boost: Chopped nuts like pecans or walnuts add a nice crunch.

Why You’ll Love It

This no-fuss fruit salad is vibrant, refreshing, and easy to throw together in minutes — perfect for any gathering.

Serving Suggestions

  • Serve as a light dessert after a barbecue or holiday meal.

  • Pair with pound cake or angel food cake for a fun twist.

Storage & Make-Ahead

  • Refrigerate: Store covered for up to 2 days.

  • Bananas: If making ahead, add bananas right before serving to keep them fresh.

FAQs

Q: Can I make this ahead of time?
A: Yes, but wait to add the bananas until serving time to prevent browning.

Q: Can I use fresh fruit instead of canned?
A: Absolutely! Fresh pineapple, cherries, or seasonal fruits work wonderfully.

Q: Can I make it less sweet?
A: Use unsweetened fruit and swap cherry pie filling for fresh cherries with a light glaze.

Would you like me to create a “creamy ambrosia-style version” with Cool Whip and nuts or a “holiday version” with red and green cherries for a festive look?

Dill Pickle Macaroni Salad

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A creamy, tangy, and refreshing pasta salad packed with dill pickles, fresh dill, and a zesty dressing — perfect for picnics, barbecues, or as a make-ahead side dish.

Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: ~1 hour 20 minutes
Servings: 6–8

Ingredients

  • Macaroni pasta – 2 cups

  • Mayonnaise – ½ cup

  • Sour cream – ¼ cup

  • Pickle juice – ¼ cup

  • Dill pickles – 1 cup, chopped

  • Red onion – ¼ cup, diced

  • Fresh dill – ¼ cup, chopped

  • Salt & black pepper – to taste

Instructions

  1. Cook the pasta:
    Bring a large pot of salted water to a boil. Add macaroni and cook according to package directions until tender. Drain well and let cool completely to prevent the dressing from becoming watery.

  2. Make the dressing:
    In a large mixing bowl, whisk together mayonnaise, sour cream, and pickle juice until smooth and creamy.

  3. Combine:
    Add the cooled macaroni, chopped pickles, red onion, and fresh dill to the bowl. Gently toss until all ingredients are evenly coated with the dressing.

  4. Season:
    Taste and season with salt and pepper as needed (remember, the pickles and juice already add saltiness).

  5. Chill:
    Cover and refrigerate for at least 1 hour to allow flavors to meld.

  6. Serve:
    Stir well before serving. Garnish with extra fresh dill or pickle slices for presentation.

Quick Notes & Pro Tips

  • Cool the pasta completely: This is key for keeping the dressing creamy instead of watery.

  • Pickle juice matters: Use juice from your favorite dill pickles — it gives the dressing its zesty kick.

  • Make it heartier: Add diced ham, shredded cheese, or even chopped hard-boiled eggs for extra protein.

Why You’ll Love It

This isn’t your typical macaroni salad — it’s creamy, tangy, and bursting with dill flavor. It’s a crowd-pleaser for BBQs, potlucks, or weekday lunches.

Variations & Serving Suggestions

  • Add-ins: Try peas, shredded carrots, or celery for extra crunch.

  • Make it spicy: Stir in a spoonful of diced pickled jalapeños or a splash of hot sauce.

  • Pair it with: Grilled burgers, BBQ chicken, or sandwiches.

Storage & Make-Ahead

  • Refrigerate: Store in an airtight container for up to 3 days.

  • Make-ahead: Prepare the day before — it tastes even better after sitting overnight.

FAQs

Q: Can I use a different pasta shape?
A: Yes! Shells, rotini, or penne work well for this salad.

Q: Can I use Greek yogurt instead of sour cream?
A: Absolutely — it adds a bit of tang and cuts the richness slightly.

Q: What if I want it creamier?
A: Add an extra 2–3 tablespoons of mayonnaise or sour cream.

Personal Note

This is one of those recipes I always bring to summer cookouts — it disappears fast! The combo of fresh dill, pickle crunch, and creamy dressing makes it irresistible.

Zero Point Cowboy Caviar

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Ingredients

  • Base:
  • – 1 can black beans
  • – 1 can corn
  • – 1 diced red bell pepper
  • – 1/3 diced  red onion
  • – 1/2 diced jalapeño no seeds
  • – 32g @traderjoes hot and sweet jalapeños chopped up
  • Dressing:
  • – juice of 2 limes
  • – splash of water
  • – red wine vinegar I didn’t measure but start slow and you can always add more to taste
  • – 1 tsp @skinnymixes simple syrup you could also make your own with any sweetener
  • -1 tsp taco seasoning

Recipe Notes

The just pour the dressing right on! I added  guacamole and feta to mine and used these @traderjoes crunchy crisps for dipping!

It came out to 5 servings for 1 point per serving on my personal @ww plan. For reference, I do have zero point beans but do not have zero point corn.

Weight Watchers Creamy Broccoli Salad

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This Weight Watchers Creamy Broccoli Salad is packed with broccoli, bacon, red onions, sunflower seeds and tossed together with a creamy ranch dressing!! The combination of all the flavors makes this Broccoli Salad irresistible!

Skinny Creamy Broccoli Salad: A Healthful Twist on a Classic Favorite
Introduction
Indulge in the perfect marriage of flavor and nutrition with our Skinny Creamy Broccoli Salad. This delightful rendition takes a beloved classic and transforms it into a healthful yet delicious dish, making it an ideal addition to your repertoire of wholesome recipes.

Wholesome Ingredients
Crafted with an emphasis on nutrition, this salad begins with a generous serving of fresh broccoli florets, providing a robust base packed with essential vitamins, minerals, and dietary fiber. The inclusion of crisp red onions and colorful cherry tomatoes adds a burst of freshness and visual appeal, while also contributing vital nutrients.

Creamy Dressing Magic
The secret to this skinny version lies in the creamy dressing. Utilizing a light Greek yogurt base instead of traditional mayonnaise, we maintain the creamy texture without compromising on nutritional value. The dressing is elevated with a hint of Dijon mustard for a tangy kick, and a touch of honey for a subtle sweetness, creating a perfect balance of flavors.

Nutty Crunch
To add a satisfying crunch and a dose of heart-healthy fats, we incorporate a medley of chopped almonds or walnuts. This not only enhances the texture but also introduces a delightful nuttiness that complements the creamy dressing and crisp vegetables.

Flavorful Seasoning
A judicious seasoning of salt, pepper, and a dash of garlic powder ties the elements together, elevating the overall taste profile. This careful seasoning ensures that each bite is a symphony of flavors, showcasing the natural goodness of the ingredients.

Serving Suggestions
This Skinny Creamy Broccoli Salad isn’t just a side dish; it’s a versatile culinary creation. Serve it as a refreshing accompaniment at barbecues, picnics, or potlucks. Alternatively, elevate it to a light meal by adding grilled chicken or shrimp for a protein boost, making it a well-rounded and satisfying option for any occasion.

Conclusion: A Nutrient-Rich Delight
In conclusion, our Skinny Creamy Broccoli Salad is a testament to the belief that wholesome eating can be both delicious and nourishing. By carefully selecting nutrient-dense ingredients and optimizing the dressing, we’ve created a salad that doesn’t compromise on taste while aligning seamlessly with a health-conscious lifestyle. Elevate your culinary experience with this vibrant and satisfying dish, making each bite a celebration of flavor and well-being.

Ingredients
Salad Ingredients
2 heads of broccoli, or about 5 cups, cut into bite size pieces
8 slices center cut bacon or Hormel precooked bacon, cooked and crumbled
1/2 cup reduced fat cheddar cheese, shredded or cubed ( I use Velveeta Shreds)
1/3 cup red onion, diced
1/4 cup dry and roasted sunflower seeds
handful of craisins, optional
Dressing Ingredients
1/2 ( .5 oz.) dry ranch dressing packet
1/2 cup Kraft light mayo
1 cup non fat plain yogurt
1/4 cup unsweetened almond or skim milk
1 Tbsp white wine vinegar or apple cider vinegar
¼ tsp salt
pinch of sugar sweetener ( I use Lakanto Classic Monkfruit Sweetener)
Instructions
In a large mixing bowl combine broccoli pieces, red onion, sunflower seeds and cheese.
Meanwhile make the dressing: In a small bow combine, mayonnaise, vinegar, dry ranch mix, salt, sweetener, unsweetened almond or skim milk, and yogurt. Whisk until well combined.
Pour dressing over broccoli salad mix. Toss until all ingredients are well combined.
Sprinkle the salad with cooked bacon crumbles. Toss just before serving.
Garnish with handful of craisins, if desired for addtional points.
Store in an airtight container the refrigerator for up to 5 days.
Makes 7 ( 1 cup) servings

3 Points® per serving

Smartpoints: Green, Blue, and Purple: 4 SmartPoints per serving

What other ingredients could I add to this salad?

Cubed cheese
Raisins
Cashews
Pecans
Cherry tomatoes
White onion rather than red onion

Nutrition Information:
YIELD:7
SERVING SIZE:1
Amount Per Serving: CALORIES: 177TOTAL FAT: 13gSATURATED FAT: 3gTRANS FAT: 0gUNSATURATED FAT: 0gCHOLESTEROL: 26mgSODIUM: 342mgCARBOHYDRATES: 6gNET CARBOHYDRATES: 5gFIBER: 1gSUGAR: 3gPROTEIN: 10g

Strawberry Pretzel Salad

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A classic layered dessert with a crunchy-salty pretzel crust, creamy cheesecake filling, and sweet strawberry gelatin topping — perfect for picnics, potlucks, and holidays.

Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 4–5 hours
Total Time: ~5 hours
Servings: 12–15
Dietary: Vegetarian (contains dairy)

Ingredients

For the crust:

  • Crushed pretzels (2 cups)

  • Melted butter (¾ cup)

  • Granulated sugar (3 tbsp)

For the filling:

  • Cream cheese (8 oz / 225 g), softened

  • Granulated sugar (¾ cup)

  • Whipped topping (1 tub / 8 oz, like Cool Whip), thawed

For the topping:

  • Boiling water (2 cups)

  • Strawberry gelatin (1 box / 6 oz)

  • Fresh strawberries (2 cups), sliced

Instructions

  1. Make the pretzel crust – Preheat oven to 350°F (175°C). Mix crushed pretzels, melted butter, and sugar. Press firmly into the bottom of a 9×13-inch baking dish. Bake for 10 minutes. Cool completely.

  2. Prepare the cream filling – Beat cream cheese and sugar until smooth. Gently fold in whipped topping. Spread evenly over the cooled crust, sealing all edges to prevent leaks. Refrigerate for 30 minutes.

  3. Make the gelatin layer – Dissolve gelatin in boiling water. Stir well until completely dissolved. Cool to room temperature.

  4. Add strawberries & assemble – Stir sliced strawberries into cooled gelatin. Carefully pour over the cream layer.

  5. Chill & serve – Refrigerate at least 4 hours (preferably overnight) until the gelatin is fully set. Slice and serve chilled.

Quick Notes & Pro Tips

  • Seal edges: Spread the cream layer fully to the edges to keep the gelatin from seeping through.

  • Pat berries dry: Remove excess moisture to avoid watery gelatin.

  • Cool the gelatin: Let it reach room temperature before pouring so it doesn’t melt the cream layer.

  • Crunchy crust: Press pretzels firmly and let them cool fully before adding the filling.

Why You’ll Love It

This Strawberry Pretzel Salad is a perfect mix of sweet, salty, creamy, and fruity. It’s refreshing, easy to assemble, and a nostalgic crowd-pleaser at summer BBQs, potlucks, or holiday dinners.

Step-by-Step Cooking Guide

1. Build the Pretzel Crust

  • Mix pretzels, butter, and sugar. Press into a 9×13 dish and bake. Cooling is key for a firm crust.

2. Add the Cream Layer

  • Blend cream cheese and sugar until smooth, then fold in whipped topping. Seal to the edges for a leak-proof layer.

3. Top with Gelatin & Berries

  • Dissolve gelatin, let it cool, and combine with sliced strawberries. Pour carefully over the cream layer.

Ingredient Details & Substitutions

  • Gelatin: Swap strawberry for raspberry or lime for fun flavor variations.

  • Crust: Replace pretzels with crushed graham crackers or vanilla wafers for a sweeter base.

  • Fruit: Use mixed berries or peaches for a creative twist.

Variations & Serving Suggestions

  • Festive version: Use different gelatin colors (red & green) for holiday gatherings.

  • Mini servings: Assemble in individual cups for parties.

  • Topping: Add a dollop of whipped cream before serving for extra indulgence.

Storage & Make-Ahead

  • Refrigerate: Cover tightly and store up to 3 days.

  • Make-ahead: Prepare crust and cream layer a day in advance; add gelatin layer the same day as serving.

  • Freezing: Not recommended (gelatin will lose texture).

FAQs

Q: Can I make this with frozen strawberries?
A: Yes — thaw and drain them well before adding to the gelatin.

Q: Can I use homemade whipped cream?
A: Yes, but stabilize it with a little powdered sugar or gelatin so it holds its shape.

Q: Why did my gelatin seep into the cream layer?
A: The cream layer wasn’t fully sealed to the crust or the gelatin was too warm when poured.

Personal Note

This is a family favorite at our summer barbecues — my grandmother’s go-to dessert that always disappears first. The salty pretzel crust with the creamy filling and bright berry topping is the perfect balance of flavors.

Your turn!
Tried this Strawberry Pretzel Salad? Leave a review or tag me on social media — I’d love to see your version!

Would you like me to create a “mini dessert cups” version (great for parties) or a no-bake version (for when you don’t want to turn on the oven)?

Ask ChatGPT

Weight Watchers Chicken Salad on Croissants

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Yield: 4 servings
Prep Time: 15 minutes
Total Time: 15 minutes

For the Chicken Salad:

  • 2 cups cooked and shredded skinless, boneless chicken breast
  • 1/2 cup non-fat Greek yogurt
  • 1/4 cup light mayonnaise
  • 1 celery stalk, finely chopped
  • 1/4 cup red onion, finely chopped
  • 1/4 cup grapes, halved
  • 1 tablespoon Dijon mustard
  • Salt and pepper, to taste

For Serving:

  • 4 small whole wheat croissants

Instructions:

  1. Prepare the Chicken Salad:
    • In a large bowl, combine shredded chicken, non-fat Greek yogurt, light mayonnaise, chopped celery, chopped red onion, halved grapes, Dijon mustard, salt, and pepper. Mix until well combined.
  2. Assemble the Sandwiches:
    • Slice the whole wheat croissants in half. Place an equal amount of chicken salad onto the bottom half of each croissant.
  3. Serve:
    • Place the top half of the croissants on the chicken salad to create sandwiches.

SmartPoints Information:

  • The SmartPoints value will depend on the specific ingredients and brands used. Be sure to calculate the points based on your Weight Watchers plan and the ingredients you choose. Consider using light or fat-free alternatives to reduce points.

Enjoy your Weight Watchers Chicken Salad on Croissants, a delicious and point-friendly lunch option!

Pico De Gallo

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Fresh and Zesty Pico De Gallo Recipe Ingredients: 4 medium-sized tomatoes, diced 1 small red onion, finely chopped 1 jalapeño, seeds removed and finely diced 1 cup fresh cilantro, chopped 1-2 cloves garlic, minced Juice of 2 limes Salt and pepper to taste Instructions: Chop and Dice: Dice the tomatoes into small, even pieces. Finely … Read more

Ambrosia Salad

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Ingredients: 1 cup mini marshmallows 1 cup mandarin oranges, drained 1 cup pineapple chunks, drained 1 cup shredded coconut 1 cup sour cream 1 cup whipped topping 1/2 cup maraschino cherries, halved 1/2 cup chopped nuts (pecans or walnuts) 1 tablespoon honey (optional) Fresh mint leaves for garnish (optional) Instructions: In a large bowl, combine … Read more

Perfect Greek Salad Recipe

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Fresh tomatoes, crunchy cucumbers, crisp red onions, green peppers, romaine lettuce, savoury olives and crumbled feta cheese all tossed in a homemade lemony Greek salad dressing makes for the most perfect Greek salad. This refreshing classic salad takes just a few minutes to prep and toss together.

TIPS FOR MAKING GREEK SALAD

Make it in advance. The great thing about this salad is that you can make lots at once and store it in your fridge for lunches throughout the week. Just be sure to keep the Greek salad dressing separate and only add it to the salad that you are consuming that day.

Double the recipe. So whenever I make this, I double or even triple the quantities of the vegetables so that I have enough leftovers to take to work for lunch the next couple of days.

How to store. Store the salad in an airtight container and store the lemon Greek salad dressing in separate dressing containers on the side.

The perfect Greek salad with fresh tomatoes, cucumbers, red onions, green peppers, romaine lettuce, olives and feta cheese tossed in a lemon vinaigrette.

Total Time: 10 minutes

Yield: 4 side salads

Diet: Vegetarian

INGREDIENTS:

3 cups romaine lettuce, chopped

1 cup grape tomatoes (or cherry tomatoes)

1 cup red onion, chopped (roughly 1 small red onion)

1 + 1/2 cups cucumber, sliced and chopped into quarters (roughly 1 medium cucumber)

1 medium green pepper, chopped

1/4 cup whole Kalamata olives

1/4 cup feta cheese, crumbled

GREEK SALAD DRESSING

2 tablespoons extra virgin olive oil

1 + 1/2 tablespoons freshly squeezed lemon juice

1/2 teaspoon dried oregano

1/4 teaspoon sea salt

1/4 teaspoon ground black pepper (or more to taste)

INSTRUCTIONS:

In a large bowl, combine the romaine lettuce, cherry tomatoes, red onion, cucumber, olives and feta cheese.

In a small bowl, make the lemon Greek salad dressing by whisking together the olive oil, lemon juice, oregano, salt and pepper.

Pour dressing over the salad and toss to combine. Add more black pepper to taste.

NOTES:

Make it in advance. The great thing about this salad is that you can make lots at once and store it in your fridge for lunches throughout the week. Just be sure to keep the Greek salad dressing separate and only add it to the salad that you are consuming that day.

Double the recipe. So whenever I make this, I double or even triple the quantities of the vegetables so that I have enough leftovers to take to work for lunch the next couple of days.

How to store. Store the salad in an airtight container and store the lemon Greek salad dressing in separate dressing containers on the side.

Grilled Romaine Salad Recipe

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Grilled Romaine Salad is this summers go-to for an easy and delicious side salad. Romaine lettuce is grilled and topped with bacon, toasted hand-torn croutons, parmesan cheese and the creamiest lemon dressing

Prep Time: 15mins

Cook Time: 6mins

Total Time: 21mins

Servings: 4 servings

INGREDIENTS:

FOR THE DRESSING:

1/3 cup mayonnaise I use a light mayo

1 teaspoon garlic (grated)

1/2 large lemon zest and juice

1/4 teaspoon kosher salt or to taste

freshly ground black pepper to taste

FOR THE SALAD:

8 slices center cut bacon

2 cups seedy whole grain bread hand torn into pieces

2 medium romaine lettuce heads halved

garlic olive oil or regular, for brushing

pickled red onion

parmesan cheese shavings

INSTRUCTIONS:

MAKE THE DRESSING:

In a small jar or bowl, combine mayo, garlic, lemon zest and juice, salt and pepper. Whisk well to combine. Add a splash of water to thin out the dressing, if desired. Cover and refrigerate until ready to serve.

MAKE THE SALAD:

Cook bacon in a skillet until crispy. Drain on paper towels before giving a fine chop. Drain out all but a little of the bacon fat and add the torn pieces of bread to the pan. Toast the croutons over medium heat until crisp and golden.

Preheat your grill to 500°.

Meanwhile, cut your romaine in half and brush the cut side with olive oil. Once your grill is preheated, place the romaine cut-side down onto the grill grates. Use tongs to press the lettuce gently onto the grates. Grill for 2 to 3 mintues before turning. Repeat on the second side before transferring to a platter.

Top grilled romaine with a little of the dressing, the bacon crumbles, croutons, some pickled red onion, parmesan cheese shavings. Top with more dressing and lots of freshly ground black pepper.

Nutritional Info:

Serving: 1wedge | Calories: 439kcal | Carbohydrates: 20g | Protein: 17g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 21g | Cholesterol: 52mg | Sodium: 1162mg | Fiber: 2g | Sugar: 9g

Chopped Power Salad With Chicken

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Enjoy this filling and colorful salad for lunch or dinner. The dressing gets made in the same bowl that the salad is tossed in, so the greens absorb every bit of flavor.

Active Time: 20 mins

Total Time: 20 mins

INGREDIENTS:

  • ¼ cup extra-virgin olive oil
  • 3 tablespoons lemon juice
  • 1 clove garlic, grated
  • ½ teaspoon dried oregano
  • ½ teaspoon sugar
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 4 cups torn green-leaf lettuce
  • 4 cups baby spinach
  • 2 cups shredded cooked chicken
  • 1 cup halved grape tomatoes
  • 1 cup halved and sliced cucumber
  • ½ cup slivered red onion
  • ⅓ cup sliced pepperoncini
  • ⅓ cup crumbled feta cheese
  • 2 tablespoons toasted unsalted sunflower seeds

Directions: 

Whisk oil, lemon juice, garlic, oregano, sugar, salt and pepper together in a large bowl.

Add lettuce, spinach, chicken, tomatoes, cucumber, onion and pepperoncini; toss to coat.

Serve sprinkled with feta and sunflower seeds.

Nutritional Info:

Serving Size about 2½ cups

calories 66 total carbohydrate 14g dietary fiber 4g total sugars 7g protein 49g total fat 24g saturated fat 5g cholesterol 130mg vitamin a 6881iu sodium 591mg potassium 1068mg

Watermelon Salad with Feta Recipe

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This delicious, refreshing watermelon salad recipe is meant for hot summer days. With feta, avocado, mint & lime, it’s the perfect mix of savory & sweet

Once summer rolls around, I can’t get enough of salads made with a mix of peak-season fruits and veggies. I love a good sweet & savory combination, and this watermelon salad with feta, mint, avocado, and a tangy lime dressing is exactly that.

Every year, as soon as I spot a good watermelon, I rush home to make this recipe. It takes minutes to throw together, and it’s incredibly refreshing. Try it once, and you’ll have it on repeat for the rest of watermelon season

What to Serve with Watermelon Salad

I love to make this salad for cookouts. It pairs well with whatever you’re grilling, whether that be portobello mushroom burgers or dogs, black bean burgers, veggie burgers, or corn on the cob.

It’s also good with picnic sandwiches like these chickpea shawarma wraps, these BBQ jackfruit sandwiches, this caprese sandwich, or this mushroom po’ boy.

If you have extra watermelon, make watermelon margaritas! If you don’t have extra watermelon, you can never go wrong with classic margaritas.

If you love this watermelon salad recipe…

Try more of my favorite fruity salads like this strawberry caprese salad, this watermelon tomato salad, this summer slaw, or this corn salad!

Watermelon Salad with Feta & Mint

Prep Time: 15mins

Total Time: 15mins

Serves 4

This refreshing watermelon salad is one of our favorite summer sides. Feta, mint & avocado are the perfect tangy, creamy, and fresh counterpoints to the juicy watermelon.

Ingredients:

Dressing
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons lime juice
  • ½ garlic clove, minced
  • ¼ teaspoon sea salt
For the salad
  • 5 cups cubed watermelon
  • 1 heaping cup diced English cucumber
  • ¼ cup thinly sliced red onions
  • ⅓ cup crumbled feta cheese
  • 1 avocado, cubed
  • ⅓ cup torn mint or basil leaves
  • ½ jalapeño or serrano pepper, thinly sliced, optional
  • Sea salt

Instructions:

  • Make the dressing: In a small bowl, whisk together the olive oil, lime juice, garlic and salt.
  • Arrange the watermelon, cucumber, and red onions on a large plate or platter.
  • Drizzle with half the dressing.
  • Top with the feta, avocado, mint, and serrano pepper, if using, and drizzle with remaining dressing. Season to taste and serve.

Broccoli Apple Salad Recipe

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Broccoli, pecans, cranberries, carrots and apples come together to make an amazing salad with delicious flavors and textures. The creamy dressing on top makes this salad absolutely incredible!

Broccoli is amazing in salads, it adds crunch, nutrition and flavor. 

Broccoli in salads is my favorite. I especially love this Broccoli Cashew Salad that is on the blog. But this Broccoli Apple Salad became an instant favorite! As I was eating it, I just couldn’t get enough! I knew this salad would be amazing but I wasn’t expecting it to become a new favorite! SO many delicious new textures and flavors in this salad. The broccoli, carrots, and red onion, was followed by the sweetness of the apples and dried cranberries. The pecans added another yummy flavor and crunch. The creamy dressing on top was THEE best. It completed this fresh and delicious salad perfectly. I know that if you make this salad, it will become an instant favorite as well!

At first you might think that broccoli and apples don’t go together, but they do, trust me. This is truly one of the best salads out there. It’s healthy, full of flavor and the dressing is even light. I traded out some of the mayonnaise for greek yogurt, giving you a boost of calcium, protein and cutting the fat. All without compromising on taste and tang. It’s going to be a new go to salad for sure!

Why This Recipe Needs to be Made Today!

Besides being extremely delicious this broccoli apple salad has so many pros to it, you will truly want to keep this recipe close by.

Nutritious: Packed with vegetables and fruit and even nuts, this broccoli salad is an immune boosting, fiber enhancing delicious dish. This salad is high in vitamin C, K and A plus it’s high in fiber. Pecans add protein and a healthy fat. Even though you have mayonnaise in the dressing, it’s such a big salad that the amount you’ll actually ingest is just little. Unless you eat the whole thing, which I wouldn’t blame you. It’s extremely diet friendly.

Make Ahead: This broccoli apple salad actually tastes better if it sits for at least an hour. The flavors and the dressing all meld together in the most fantastic way. This non lettuce salad is full of hearty ingredients so this will stand up to being made ahead of time beautifully. It’s a great choice for packing in lunches, taking to potlucks, and having as leftovers. Make it ahead of time and free up time for making other dishes before dinner.

Colorful: It’s been said we should eat the rainbow! Well, this broccoli apple salad is definitely a rainbow of colors! It’s as fun to look at as it is too eat! Not only isn’t appealing to the eyes, but to the tastebuds too! It’ll be a salad that gets eaten first at your next picnic

Hearty and Satisfying: This salad is packed with nutritious ingredients that will not only taste good, but fill you up. The crunchiness satisfies your desire to chew and the high fiber will fill up your tummy!

Pour the dressing over the salad ingredients. 

Tips and Variations for Creamy Broccoli Apple Salad

This salad is delicious as a side dish for beef, fried chicken or even salmon. Or make it a highlight in a light meal served with a refreshing fruit salad and some bread sticks. Yummy!

Make it Easy: You can make the prep for this salad even easier by buying pre shredded carrots, and pre cut broccoli florets.

Substitute Dried Cranberries: Use raisins, golden raisins, or dried cherries instead of the cranberries if you wish.

Nuts: Try using walnuts or cashews instead of pecans. Also try toasting them in a pan on the stovetop till fragrant and slightly browned for added flavor.

Cheese: For a twist add blue cheese to the broccoli apple salad which adds incredible flavor.

Apples: I used gala apples in this recipe. You want an apple on the sweeter side. Try Fuji or Braeburn as well for excellent results.

Prep Time: 20mins

Total Time: 20mins

Course: Salad, Side Dish

Cuisine: American

Keyword: broccoli apple salad, broccoli salad

Servings: 6 Servings 

Ingredients:

  • 4 cups fresh broccoli florets (about 2 medium heads)
  • 1/2 cup shredded carrots
  • 1/4 cup diced red onion
  • 2 large apples finely chopped (I used gala apples)
  • 1/2 cup pecans coarsely chopped
  • 1/2 cup dried cranberries

Creamy dressing ingredients:

  • 1/2 cup lite mayonnaise
  • 1/2 cup low fat greek yogurt
  • 2 Tablespoons lemon juice
  • 1 Tablespoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Instructions:

  1. In a large bowl combine broccoli, carrots, red onion, apples, pecans, and dried cranberries.
  2. Whisk together mayonnaise, greek yogurt, lemon juice, sugar, salt and pepper.
  3. Add the dressing to the salad and toss to coat. Chill until ready to serve.
How to Store Apple Broccoli Salad

Broccoli Apple Salad keeps great for up to 3 days before it will start to really get soggy. It’ll still be good for another 2-3 days after, but the quality of the vegetables and fruit will decrease rapidly. If you plan to eat it all week long, try dividing the salad in half and only add dressing to the half you are eating up first. It will help keep the sogginess at bay

Nutritional Info:

Calories: 215kcal | Carbohydrates: 28g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 272mg | Potassium: 334mg | Fiber: 5g | Sugar: 19g | Vitamin A: 2217IU | Vitamin C: 60mg | Calcium: 63mg | Iron: 1mg

Marinated Cucumber, Tomato, And Onion Salad

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Active Time: 15 mins

Marinate Time: 12 hrs

Total Time: 14 hrs 15 mins

Ingredients:

2/3 cup extra-virgin olive oil

2 1/2 tablespoons sherry vinegar or red wine vinegar

1 tablespoon dried herbes de Provence or Italian herb blend

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Pinch red pepper flakes (optional)

3 large ripe beefsteak-style tomatoes, cored and cubed into ¾-inch chunks

1 medium red onion, halved and sliced into thin half-moons

1 large English or seedless cucumber, peeled and quartered lengthwise, then diced in ½-inch chunks

Garnish: Minced fresh herbs to serve, such as parsley, basil, chives or chervil (optional)

Directions

Make dressing:

Mix oil, vinegar, dried herbs, salt, black pepper, and red pepper in a large bowl with a tight-fitting lid.

Add cucumbers, tomatoes, and onions:

Add the vegetables, and toss well to coat and combine.

Marinate:

Leave at room temperature for one hour. Toss again, and taste for salt and pepper. Adjust seasoning as needed. Cover with lid (or spoon into a zip-top bag), and store in the fridge for 12 to 24 hours, stirring occasionally.

Season and serve:

Let come to room temperature for 30 to 60 minutes before serving. Top with optional minced herbs.

Frequently Asked Questions

Should you eat cucumbers and tomatoes in a salad together?

Yes, absolutely. Cucumber and tomatoes are natural partners in a salad—and we like them even more with onions.

Should I leave the skin on a cucumber for a salad?

This is up to you and what you prefer. English cucumbers have softer skins, so they’re OK to leave on. Kirbys are a bit tougher, so you might prefer to run a vegetable peeler down them before you slice.

 

grilled calamari salad

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Cover calamari in chermoula and grill it for a delicious addition to this yummy grilled calamari salad • 1h 20m prep • 10m cook • 4 servings INGREDIENTS for grilled calamari salad: 1 long fresh red chilli chopped  1 cup parsley  1 cup fresh coriander leaves  2 garlic cloves, crushed 2 tsp ground cumin 2 … Read more