8tablespoonslight balsamic vinaigrette(such as Ken’s lite or Marzetti Simply)
2ozcrumbled goat cheese
1tablespoonchopped fresh basil
Instructions
Cook the bacon to crisp according to package instructions (I baked mine for 14 minutes at 400 degrees). Drain on a stack of paper towels and chop a slice for each salad you’re serving.
To build each salad*, place 3 cups of lettuce into a bowl and top with 1 chopped peach, ¼ of a tomato, and an ounce of avocado. Drizzle each salad with two tablespoons of balsamic vinaigrette dressing. Top each salad once slice worth of the chopped bacon, ½ an ounce of goat cheese, and a sprinkle of chopped basil and serve.*Build each salad to serve! If you’re only serving one or two salads at a time, I’d recommend only chopping the slice(s) of bacon you’re currently serving and saving the rest whole. Store the leftover components separately in the fridge until you’re ready to use.
Notes
To view your current WW Points for this recipe and track it in the WW app, click here!WW Points per serving: 6* (Points calculated using the recipe builder in the WW app)*or 8 Points per serving if following the diabetic Weight Watchers planNutrition Information per serving: 267 calories, 28 g carbs, 20 g sugars, 14 g fat, 4 g saturated fat, 9 g protein, 6 g fiber, 601 mg sodium (from myfitnesspal.com)Weight Watchers Points Plus: 7 per serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info)