Bacon Potato Salad (and it's Weight Watchers friendly! Seriously.)

I made this over the weekend and OMG! Super yummy, rather light (only 4 WW points per serving), and a nice side dish for the impending summer barbecues you're bound to either be hosting or attending. Enjoy!

Bacon Potato Salad

1 lb. small potatoes, scrubbed and cut into small chunks
3 slices bacon
5 scallions, trimmed and sliced
1/4 C mayonnaise
2 Tbsp. red wine vinegar

Cook the potatoes in lightly salted water until just tender. Drain and cool.

While the potatoes are cooking, cook the bacon until it's crisp. Drain the cooked bacon on paper towels, to absorb the grease. Then cut or crumble into small pieces.

In a serving bowl, combine the mayonnaise and vinegar. Then add the potatoes, bacon, and scallions, and toss until well coated.

Chill at least an hour before serving.

Serves 6 "side dish" portions

This weekend is the unofficial start of summer? Bikini ready? No... well, here's a great chickpea salad to help you get there!

Middle Eastern Chickpea Salad

Serves 4

6 WW points per serving

3 sprays olive oil cooking spray
1 large whole-wheat pita, split open
3/4 tsp. kosher salt, divided
1/2 tsp. ground cumin, divided
3 Tbsp. fresh lemon juice
2 Tbsp. water
1-1/2 Tbsp. extra-virgin olive oil
1/4 tsp. freshly ground black pepper
2 C canned chickpeas, rinsed & drained
2 C halved or quartered grape tomatoes
1/3 English cucumber, cut lengthwise, sliced into 1/2" thick pieces
1/4 C diced red onion
1/2 C coarsely chopped fresh parsley
6 C thickly shredded romaine lettuce

Place oven rack in middle position. Preheat oven to 400 degrees F. Line a baking sheet with foil.

Coat both sides of the pita with cooking spray; place rough side up on baking sheet. Sprinkle tops with 1/4 tsp. each salt and cumin. Bake until crisp, 5 to 7 minutes. Remove to a wire rack to cool.

Meanwhile, in a large bowl, whisk together lemon juice, water, oil, remaining 1/2 tsp. salt, remaining 1/4 tsp. cumin, and pepper.

Add chickpeas, tomatoes, cucumber, onion, and parsley; toss to coat. Let stand, tossing occasionally, at least 10 minutes for flavors to blend.

To serve: line each of four plates with 1-1/2 C lettuce; top with slightly heaping 1-1/4 C chickpea mixture. Break 1/2 of each pita into small pieces over each salad. Drizzle any dressing left in bowl evenly over salads. Serve.