Spring Rolls with Ginger-Carrot Dipping Sauce

Serves: 1
WW pp: 3

DIPPING SAUCE
2 TBSP carrot juice
2 tsp rice vinegar
1 tsp low-sodium soy sauce
1 tsp peeled and grated fresh ginger

1. Whisk together in small bowl for dipping sauce.


SPRING ROLLS
2 rice-paper wrappers
1/2 cup shredded carrots
1/2 cup red bell pepper strips
1 TBSP sliced scallions

1. Dip two rice-paper wrappers into a bowl of warm water until softened, about one minute. Transfer to work surface.

2. Top center of each wrapper with 1/4 cup shredded carrots, 1/4 cup red bell pepper strips, and 1 TBSP of sliced scallion.

3. Fold two opposite side in, then roll up to enclose filling. Serve with dipping sauce.


From: Fruits and Veggies A-Z


I did some with green bell pepper since I do not like red bell pepper. Next time I am going to saute the veggies and maybe add some others, like onion.

Greek Salad - Quinoa Tabbouleh Variation

Serves: 1
WW pp: 6

Greek Salad Ingredients

2 TBSP red-wine vinegar
1 tsp chopped fresh oregano or parsley
1 tsp olive oil
1/8 tsp salt
1 small tomato, chopped
1/2 green bell pepper, chopped
1/2 small cucumber, seeded and chopped
1/4 small red onion, thinly sliced
2 TBSP reduced-fat crumbled feta cheese

Directions:

Combine vinegar, oregano, olive oil, and salt in large bowl; add tomato, bell pepper, cucumber, and onion; toss to mix well. Sprinkle with cheese.


Quinoa Tabbouleh Variation:

Add 1/3 cup cooked quinoa, 2 thinly sliced scallions, 2 TBSP chopped fresh mint, and 1 TBSP lemon juice to the salad.


From: Fruits and Veggies A-Z


I served this salad with chicken breast sauteed in olive oil and seasoned with salt, pepper, oregano, dried basil, and dried thyme.