Best Weight Watchers Roasted Red Pepper Tuna Salad Recipes

Weight Watchers Roasted Red Pepper Tuna Salad image

Provided by Palmtreesbend

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup fat-free mayonnaise
1 tablespoon nonfat sour cream
1/2 tablespoon dill
1/2 medium onion, chopped
1/4 cup roasted red pepper, chopped (packed without oil)
12 ounces water-packed tuna fish, drained

Steps:

Nutrition Facts : Calories 120.8, Fat 1.2, SaturatedFat 0.3, Cholesterol 27.5, Sodium 531.2, Carbohydrate 4.2, Fiber 0.7, Sugar 2, Protein 22.2

Weight Watchers Tuna Salad image

Provided by xpnsve

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

12 ounces canned chunk solid white tuna packed in water, drained
1/2 cup celery, finely diced
2 tablespoons fresh parsley, chopped
2 tablespoons reduced-calorie mayonnaise
1/2 teaspoon Dijon mustard
1/2 teaspoon table salt
1/4 teaspoon black pepper, freshly ground

Steps:

bine tuna, celery and parsley in a medium bowl. Add mayonnaise, mustard, salt and pepper; stir to combine. Yields about 1/2 cup per serving.
For a flavor boost, add 1/4 cup of diced black or green olives (does not increase the recipe's points value).

Weight Watchers Roasted Pepper Salad (1 Point) image

Provided by AmandaMcG

Categories Peppers

Time 1h

Yield 8 , 8 serving(s)

Number Of Ingredients 10

2 large plum tomatoes, seeded and coarsely chopped
1/3 cup kalamata olive, chopped
1 tablespoon capers, rinsed and chopped
1 large garlic clove, crushed through a press
1/4 teaspoon red pepper flakes
3 teaspoons olive oil
4 bell peppers, cut into 1 inch wedges, use 4 different color peppers if possible
2 tablespoons red wine vinegar
1/4 teaspoon salt
2 tablespoons chopped fresh basil or 2 tablespoons chopped fresh parsley, coarsely chopped

Steps:

Preheat the oven to 350°F Spray a large rimmed baking sheet with nonstick spread.
Mix the tomatoes, olives, capers, garlic, red pepper flakes, and 1 tsp of the oil in a bowl. Spread the bell peppers, skin side down, on the baking sheet. Spoon the tomato mixture over them. Cover loosely with foil and roast 30 minutes. Uncover and roast until the peppers are tender, about 15 minutes. Let the pepper mixture cool. Transfer to an airtight container and refrigerate up to two days.
To serve, transfer the salad to a medium bowl and let come to room temperature, about 1 hour. Whisk the remaining 2 tsp oil, the vinegar, and salt in a small bowl. Drizzle over the salad and sprinkle with the basil or parsley.