Vietnamese Rice Noodle Salad with Grilled Tofu

I wanted a refreshing salad that worked as a meal so recently made the Vietnamese Rice Noodle Salad with Grilled Tofu from Appetite for Reduction. Rice noodles are tossed with chopped green beans, sliced cucumber, red onion, chopped mint, and a dressing that features chili garlic sauce and lime juice. Tofu is marinated in the dressing then grilled. A peanut-lime gremolata sprinkled on top adds even more flavor. I found the flavor best after it sat for a day in the fridge. It's 7 Weight Watchers point a serving, and you can find the recipe here. I would have liked a bit more flavor from the dressing; next time I might drizzle with additional chili garlic sauce. Otherwise, it's a refreshing summer salad.

Argentinian Hearts of Palm Salad

I tried a new salad this weekend that's my new favorite. It's a Weight Watchers recipe and is five points a serving. I served this for a Memorial Day cookout with SmartDogs vegan hot dogs, grilled asparagus, and veggie baked beans. This salad is delicious and easy to make, and it will be great to take to potlucks.

Argentinian Hearts of Palm Salad
Serves 4

Recipe from http://www.weightwatchers.com

Ingredients

	3 Tbsp water
	2 Tbsp fresh lime juice
	1 1/2 Tbsp olive oil, extra virgin
	1/4 tsp table salt
	1/4 tsp black pepper, freshly ground
	3 Tbsp uncooked scallion(s), sliced
	2 Tbsp cilantro, fresh, chopped
	14 oz hearts of palm, canned, drained, sliced 1/2-in thick
	2 small fresh tomato(es), roughly chopped
	1 medium avocado, uncooked, Hass, sliced

Instructions

• In a serving bowl, combine water, lime juice, oil, salt and pepper; stir in scallions and cilantro.
  
• Add hearts of palm, tomatoes and avocado to bowl; gently toss to coat. Yields about 1 1/4 cups per serving.