Photo of Composed vegetable salad by WW

Composed vegetable salad

3
1
1
SmartPoints® value per serving
Total Time
25 min
Prep
25 min
Cook
0 min
Serves
4
Difficulty
Easy
A composed salad is a gourmet's trick: rather than tossing everything together with the dressing, it’s arranged on the plate, and the dressing is drizzled on.

Ingredients

Uncooked sugar snap peas

2 cup(s)

Frozen green peas

2 cup(s), or fresh peas

Cooked wax beans

2 cup(s), or fresh wax beans, trimmed (fresh preferred)

Romaine lettuce

1 head(s), medium-size, separated into leaves

Fresh cherry tomato(es)

12 medium, halved

Yellow pepper(s)

1 medium, cored, seeded and diced

Cucumber(s)

1 medium, peeled, seeded, and diced

Golden seedless raisins

¼ tbsp(s)

Plain fat free yogurt

½ cup(s)

Fat free mayonnaise

2 tbsp(s)

Curry powder

1 tsp(s)

Fresh lemon juice

1 cup(s)

Honey

1 tsp(s)

Table salt

¼ tsp(s)

Garlic clove(s)

1 clove(s), medium, minced

Instructions

  1. Bring a large pot of water to a boil over high heat. Add the sugar snap peas, peas, and beans; cook for 90 seconds. Drain in a colander set in the sink; rinse with cold water.
  2. Arrange the Romaine leaves among four plates. Divide the sugar snap peas, peas, wax beans, cherry tomato halves, bell pepper, cucumber, and raisins among the plates, arranging the ingredients in small clumps or a decorative pattern.
  3. Whisk the yogurt, mayonnaise, curry powder, lemon juice, honey, salt and garlic together in a small bowl. Drizzle dressing over the salads or serve on the side. Serve at once. Yields 1/4 of ingredients per serving.

Notes

Tip: Want more? You can add cooked large cocktail shrimp to the composed salad before you add the dressing (could result in a change to SmartPoints® values). You can find cooked cocktail shrimp at the fish counter of most markets. Plan Idea: To make this recipe fit the Core Plan, just omit the honey and raisins; and consider adding halved seedless red grapes.