Pile It High Salad

This salad works out to 2pp/approx.150kcal


My trick is to use loads of interesting and tasty, vibrant and attractive ingredients, then top the salad with a fabulous dressing and seasonings to keep your tastebuds alive. Please feel free to substitute any ingredients I suggest with your own personal preferences-I probably make this three or four times a week but it's different every time, depending if I'm in a pickly, tangy mood or a fruity, crunchy one!


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YOU WILL NEED : (Per serving)


2 generous handfuls salad leaves

(I buy supermarket mixes-sometimes watercress/rocket, sometimes sweeter, crunchy varieties)


1 large tomato, sliced and diced


1/4 cucumber, diced


Baby sweet peppers in mixed colours, sliced


3 slices pickled cucumber, sliced finely


1 Spring onion, sliced


2 cloves pickled garlic, sliced

(these are so tasty-the garlic flavour is much more mild than fresh garlic)


A handful of sugar-snap peas


Freshly torn basil leaves


50g protein-either wafer thin ham, cooked chicken breast or vegetarian equivalent such as Quorn, sliced thinly


For the dressing:


1 tablespoon seasoned rice wine vinegar

(if you cant get this, simply sweeten white vinegar with a little artificial sweetener)


15g Lighter than Light Mayonnaise


1/2 teaspoon garlic pepper

(black pepper alone is fine)


1/2 teaspoon chopped, dried garlic

(this looks like sesame seeds)


Chilli sauce, drizzled (optional)


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Starting with the salad leaves, simply layer up all the salad vegetables as high as you dare. For some reason I love the tomato diced into small squares-it just seems to taste even more delicious!

Dress with the vinegar.


Add the sliced meat/vegetarian equivalent in a generous mound on the top.


I like to 'squiggle' my mayo on the top for a cheffy finish, but it's really important to measure accurately as WeightWatcher followers don't have to charge propoints for the first 15g of extra light/lightest mayo.

(It's 10kcal).

The best method is to pop the salad onto the scales, recalibrate back to zero, then squiggle away until you reach 15g.



Finish by sprinkling with garlic pepper , chopped, dried garlic and a drizzle of hot chilli sauce if you're in a spicy mood!


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