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SALADS & DRESSINGS 67 RECIPES Creamy Calico Salad 1 package lime sugar-free Jello Place boiling water in blender container, add Jello. Let sit for a minute, then gently run the blender to make sure it is fully dissolved. Add cottage cheese, cream, mayonnaise and blend till smooth. Mix in chopped vegetables and pour into a 4-cup jelly mould or bowl. Chill for at least four hours. Dip mould into larger bowl filled with hot water for a second or two. Unmould onto plate, decorate with red pepper strips. Serve and enjoy! Notes: this can be made in a bowl, if you like the cottage cheese in chunks. Any combination of chopped vegetables, even dill pickles or olives, that add up to 1 cup can be used, staying away from the more "liquid" types such as tomatoes or cucumber. Total salad: 1,378 calories with 21.2 grams of carbohydrate The Pantry Coleslaw 1 1/2 cups plus 2 tablespoons mayonnaise Blend together mayonnaise, sugar, vinegar, and oil. Add spice powders, pepper, lemon juice, half and half and salt. Stir until smooth. Pour over coleslaw in a large bowl and toss until cabbage is well coated. Dressing keeps well, covered tightly in the refrigerator for several days. Makes 1 quart dressing. ....
Rare Roast Beef Salad with Mustard Mayonnaise Dressing: 1/3 cup (3 1/2 fl oz/100 ml) olive oil Combine all of the dressing ingredients in a small bowl. Whisk together until well blended. Mustard Mayonnaise: Salad: Divide the remaining ingredients among 6 serving plates. Spoon the dressing over and place a tablespoon of mayonnaise in the center of each salad. .... Combine the above in a medium sized bowl, cover and chill in fridge for 30 minutes. Serve on green salad or pork rinds. Tastes even better when chilled overnight.
1 pound fresh asparagus spears, woody lower stems removed 6 slices bacon 1/4 cup wine vinegar Artificial sweetener (AS) to = 4 tsp sugar <2 pink packets, 2 blue packets works well> 1/8 t salt Dash of pepper 2 green onions, finely chopped 2 hard cooked eggs, peeled and sliced 6 cups torn lettuce, well drained. Red leaf lettuce works best, butter lettuce is good too. Do NOT use iceburg lettuce.
In a skillet spread out asparagus; cook in small amount of boiling water till tender, 8 minutes. Drain asparagus and set aside. In skillet cook bacon over medium low heat till crisp. Do not burn the grease. Drain, reserving 2 T drippings; crumble bacon. To reserved drippings in skillet add vinegar, 1/4 C water, artificial sweetener, salt, pepper, onions and asparagus; heat through. Remove asparagus; toss lettuce with hot dressing 1 minute (this allows the lettuce to wilt a bit.) Arrange on plates with asparagus, egg slices and bacon. Serves 6. ....
Wilted Lettuce
8 cups of lightly packed Romaine Lettuce 1 cup of chopped green onions (or scallions) 1 tbsp. lemon juice 1/2 cup white vinegar (Don't use cider vinegar unless you count the carbohydrates) 2 pkg. of Nutrasweet (or equivalent substitute) 8 pieces of bacon cut into small bits
Fry bacon in skillet until crisp. Add the green onions and sauté. Add the vinegar, lemon juice and nutrasweet and stir until blended. Stir in lettuce until wilted. Serve Warm.
Total Carbohydrates: 20.671 after subtracting fiber 10.394. Serves 4. ....
1 clove fresh garlic 1 head romaine 3/4 tsp. salt 1/4 tsp. dry mustard Generous grating of black pepper 5 fillets of anchovies, cut up small or mashed to a paste 1 1/2 Tbsp. red wine vinegar 3 Tbsp. good olive oil Juice from 1/2 lemon 2 - 3 Tbsp. grated Reggiano Parmesano cheese
Smash garlic clove and rub bowl all over with it. Discard all but the tiniest shreds that are left clinging to the bowl. Wash, dry and break up the romaine into 2" pieces and place in bowl. Sprinkle over it the salt, dry mustard, pepper and the anchovies. Add the vinegar, oil and lemon juice. Add the grated cheese and toss well. .... Cucumber Salad
This cool side dish is simple to fix and a nice change from everyday tossed greens.
2 tablespoons seasoned rice vinegar 1/4 teaspoon salt 1/4 teaspoon Asian sesame oil 1 English (seedless) cucumber (about 12 ounces), unpeeled and thinly sliced 1/2 small red onion, thinly sliced
In medium bowl, with wire whisk, mix vinegar, salt, and sesame oil until blended. Add cucumber and red onion, and toss to coat.
Serves: 4. Work Time: 6 minutes Total Time: 6 minutes Each serving: About 30 calories, 1 g protein, 8 g carbohydrate, 0 g total fat, 0 mg cholesterol, 335 mg sodium. ....
Cucumber Salad
1 yellow onion, peeled, sliced thin 3 cucumbers, thinly sliced 1/2 cup white vinegar 1/2 tsp. celery, fennel or mustard seed (your favorite) Salt
Place onion and cucumber in a bowl. In a saucepan, combine salt (if desired), water, vinegar and sugar, heating slightly to dissolve sugar. Add seeds. Pour over onion and cucumber. Chill and serve. Makes 3 servings. ....
My Favorite Cuke Salad
Sliced sweet onion Sliced or chunked cucumber Sour cream Vinegar to thin Dill to taste, (or tarragon, or any fresh herb chopped) Salt & pepper
Use only enough vinegar to thin out the sour cream to mixable not pour able consistency, the cucumbers will through a lot of moisture as well. Great with salmon or any fish. Can substitute for tartar sauce if you chop fine. ....
Warm Chicken Salad
1 cup cooked chicken breast, shredded 1/4 cup sliced mushrooms 1 cup sweet red pepper, diced 1/4 cup mayonnaise 1 Tbsp. lemon juice 2 Tbsp. green onion, minced 1 tsp. salt 1/2 cup mozzarella cheese, shredded 2 cups lettuce, shredded
In a large bowl, mix the chicken, mushrooms, peppers, mayonnaise, lemon juice, green and herbal blend. Coat a small baking sheet with non-stick spray. Form the chicken mixture into 2 flat patties. Place on the sheet. Sprinkle the chicken mixture with the mozzarella. Place in the broiler, and broil about 4 inches from the heat until the cheese has melted and the chicken is warmed through, about 5 minutes. Place the lettuce on 2 dinner plates. Top with the hot chicken mixture and garnish with the lemon slices. Makes 2 servings. ....
1 head of cabbage Chopped onion (to taste) Chopped Red Pepper ¼ - 1/3 cup chopped almonds and sesame seeds Butter Apple cider vinegar (has NO carbs!) Soy sauce Oil (olive or whatever you're using) Sweetener
Chop up a head of cabbage into ribbons or whatever size you like. Chop up some onion and red pepper (optional). Brown some chopped almonds and sesame seeds (about 1/4 - 1/3 cup total) in butter. Mix the remaining ingredients for the dressing: Taste this dressing until it suits you - there are no "set in stone" quantitative amounts.
Pour the dressing over the cabbage, almonds, sesame seeds and chopped onions and toss -- cover and refrigerate, tossing several times before serving. This salad is excellent and really complements grilled chicken! ....
Blue Cheese Salad Dressing
1 Cup Mayonnaise 3 Tbsp. minced red onion 1-1/2 tsp. minced garlic 1/3 Cup minced parsley 1/2 Cup Sour Cream 1 Tbsp. lemon Juice 1 Tbsp. white vinegar 1/3 Cup crumbled Blue Cheese Salt and Pepper to taste
Add all ingredients to blender or food processor. Blend briefly to mix well. Pour into bottle and refrigerate. ....
Mix mayonnaise and sour cream with little artificial sweetener and vinegar, pour over coleslaw or broccoli and add cooked bacon. ....
2 medium red peppers, sliced in rings 1 small onion, sliced in rings 6 tablespoons olive oil 3 tablespoons white vinegar 1 garlic Clove, minced 3 tablespoons fresh parsley, minced Salt Pepper 1/2 head lettuce, cut in pieces 8 canned anchovies 1 hard-boiled egg, chopped
Place pepper and onion rings in salad bowl. In small bowl combine olive oil, vinegar, garlic, parsley, salt and pepper. Pour over onions and peppers and let sit for a couple of hours. Stir once in a while. Arrange lettuce pieces on bottom of large serving plate. Pour pepper-onion mixture over. Garnish with anchovies and sprinkle with chopped egg. ....
I make an antipasto salad with pepperoni, mozzarella cheese cubes, olives, mushrooms, artichokes, a little onion and green pepper dressed with vinegar, olive oil and a dash of basil. It's really good - may be a little high on the carbohydrates, but much better than it would be with pasta in it... ....
4 cups cubed cooked chicken 1 1/2 cups seedless green grapes, halved (omit for LC) 1 cup chopped celery 3/4 cup sliced green onion 3 hard boiled eggs, chopped 1/2 cup mayonnaise 1/4 cup sour cream 1 Tbsp. prepared mustard 1 tsp. salt 1/2 tsp. pepper 1/4 tsp. onion pepper 1/4 tsp. celery salt 1/8 tsp. dry mustard 1/8 tsp. paprika 1/2 cup slivered almonds, toasted 1 kiwifruit, peeled and sliced (optional) (omit for LC)
In large bowl combine chicken, grapes, celery, onions, eggs. In another bowl, combine the next 9 ingredients; stir until smooth. Pour over chicken mixture and toss gently. Stir in almonds and serve immediately, or refrigerate and add almonds right before serving. Garnish with kiwifruit if desired. ....
Cauliflower Salad
1 head iceberg lettuce 2 heads cauliflower 1 48oz. jar of Mayo 1/2 cup Splenda 1 pound of bacon cooked crisp and crumbled Pepper to taste (I use fresh ground, so I am not sure of my measuring) Onion salt to taste (might not need it if your bacon is salty enough)
Cut up the lettuce and cauliflower into bite-sized pieces. Toss it into a large (and I mean HUGE) bowl with the rest of the ingredients. Mix well and refrigerate covered overnight. It needs the overnight marinating in order to get all the flavours married nicely. Another version I do uses a cup (or more) of grated Parmesan, I didn't do it this time and it was fine. This makes quite a large amount of salad, great for parties and whatnot. You could easily do a half batch if you don't want tons of this around. ....
Broccoli Crunch Salad
1 medium size head of broccoli, cut up 1/2 lb. bacon, fried and crumbled 1 cup grated Cheddar or American cheese 1 cup mayonnaise 2 tbs. vinegar 2 tbs. sugar substitute
Mix together first 3 ingredients. Mix together last three ingredients. Then combine everything. ....
Greek Mushroom Salad
Serving Size: 6
1 tbsp. olive oil 1/2 pound mushroom 3 cloves garlic, chopped fine 1 tsp. basil and marjoram 1 medium tomato, diced 3 tablespoons lemon juice 1/2 cup water 1 pinch salt 1 pinch fresh ground pepper 1 tablespoon fresh chopped parsley or fresh coriander
Heat the oil on low in a frying pan, then gently fry the mushrooms for 2-3 minutes. Do not overcook. Sprinkle in garlic and basil, then toss the mixture for a minute or two so that mushrooms are well coated. Add the tomato, lemon juice, water, salt, and pepper. Stir together and cook until the tomato softens. Remove from heat and let cool. Garnish with chopped herbs.
Per serving (excluding unknown items): 38 Calories; 2g Fat (53% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 26mg Sodium ....
Coleslaw
1 bag of ready cut slaw 1/2 cup sour cream 1/2 cup mayonnaise 1 teaspoon celery seed 2 tbsp. of artificial sweetener 2 tbsp. of vinegar Grated onion, just a bit, 1T guessing.
Mix and serve, better next day so make it a day head of time ....
Warm Wild Mushroom Salad with Pancetta
6 tablespoons walnut oil (or just use a good quality olive oil) 1 1/2 pounds assorted fresh wild mushrooms and regular button mushrooms (e.g., shitake, oyster, porcini and Portobello) 1/4 pound pancetta, chopped (or just use thick bacon) 1/4 cup pecans 2 shallots, finely chopped 2 cloves garlic 2/3 cup Trader Vic’s French salad dressing (or use your own favorite vinaigrette dressing, with a little tarragon added.) Salad bowl 2/3 full of Spring mix salad lettuces
Brown pancetta in a heavy skillet. Remove the pancetta, add the pecans to the skillet and LIGHTLY brown them. Remove the pecans, add the remaining 3 tablespoons of oil and the garlic and shallots to skillet, lightly brown. Add the mushrooms to the garlic and shallots in the skillet, sauté the mushrooms until lightly browned, about 10 minutes. Add back in the pancetta and the pecans, stir well, then add the dressing and stir again, then pour the whole mess over the salad greens and toss. (Or, if you want a more elegant presentation, put the salad greens on individual plates, and place about a quarter cup of the mushroom mixture in the centre of the greens, garnishing with a sprig of fresh tarragon.) ....
Seared Scallop and Fresh-Orange Salad
2 tablespoons + 1 tsp vegetable oil, divided 1/3 cup sliced shallots 3 cups each: trimmed watercress (about 3 bunches) and coarsly chopped curly endive 1 cup orange sections (about 3 oranges, supposedly - guess it depends on how big the orange is) 1/2 cup diced peeled avocado (about 1 small avocado) 1 1/2 lbs sea scallops (I used the smaller bay scallops and it worked just fine; they're less expensive) 1/4 tsp salt 1/3 cup chopped fresh mint Dressing (recipe follows)
Heat 2 tbsp oil in small saucepan over med-high heat. Add shallots; cook 2 minutes or until crispy, stirring constantly. Remove shallots from pan with slotted spoon; drain and cool. Set aside.
Arrange watercress and endive on a serving platter. Top with orange sections and avocado. Sprinkle scallops with salt. Heat remaining oil in a nonstick skillet over med-high heat. Add scallops; cook 4 minutes, turning once. Spoon scallops over greens mixture. Pour dressing over salad. Sprinkle with mint and reserved shallots.
Dressing recipe
1/2 cup fresh lemon juice (2 lemons) 2 tbsp. brown sugar twin (this is the only real modification I made; the original recipe wants real brown sugar) 1 1/2 tbsp. Thai fish sauce (Available at larger, upscale supermarkets or Asian supermarkets. If you can't find it or don't like that fishy flavour, substitute soy sauce.) 1 tbsp. minced seeded Thai, hot red or serrano chili 2 garlic cloves, crushed
Whisk all ingredients together and heat in a small saucepan over medium heat one minute.
RECIPE SERVES 4: Per serving, protein 31.4 grams, carbs 22.7 grams (probably less if you use the brown sugar twin), fat 8.9 grams. And 292 calories if you're interested in that. ....
Easy Salmon Salad
1 can Salmon (the 14 oz (approx.) size like Bumblebee brand) drained 1 medium cucumber-de-seeded, peeled and cut into small chunks 1 thin slice of a large onion chopped fine or substitute onion powder to taste Mayonnaise- I start with 1 tablespoon Dill.. fresh or dried to taste Optional-sour cream 1 teaspoon
Put the drained Salmon in a bowl and break it into small pieces. Add the cucumber & onion (or onion powder) Add the Dill to taste.. I use 2 tablespoons fresh. Add mayonnaise to the consistency you prefer (some like them real creamy - other's more "chunky") Mix well. I sometimes add a teaspoon of sour cream for extra flavor. Chill. This is a great change from Tuna Salad. It's also a great party kind of "dip" (like crab dip) with cuke slices, or on Wasa crisps. ....
Taco Salad for One
4 oz. ground beef, cooked and drained 2 cups lettuce 1 tablespoon sliced ripe olives 2-3 tablespoons grated cheddar or Monterey Jack cheese 1 tablespoon sliced green onion 2 tablespoons guacamole (pre-made, from deli case) 1 tablespoon sour cream 2 tablespoons old El Paso taco sauce
Dump ingredients in a salad bowl and mix together. Makes one serving, at least for me. Carb count: about 8 grams, depending on the accuracy of food labels and measurements. I'll probably round it off to 10 for my daily carb count just to be safe. ....
Cumin Coleslaw
2 tablespoons mayonnaise 1 tablespoon milk 1/2 teaspoon minced fresh jalapeno chile (wear rubber gloves) 1 tablespoon chopped fresh coriander leaves 1/2 teaspoon ground cumin 6-ounce piece cabbage (about 1/4 head) 1 large carrot 1 scallion
In a large bowl stir together mayonnaise, milk, jalapeno, coriander, and cumin. Thinly slice cabbage and cut carrot into julienne strips. Diagonally cut scallion into thin slices. Stir cabbage, carrot, and scallion into dressing and season with salt and pepper. ....
Starburst Salad
Serves 2
24-28 thin spears asparagus (about ¾ pound) 1 avocado 1 sweet red pepper 2 tbsp. Italian or vinaigrette dressing Red leaf or butter lettuce
Steam asparagus spears until bright green, but still somewhat crisp. Chill in running cold water. Slice red pepper into thin strips, cutting off the curved bits at the end at the end of each slice, to make thin straight strips. Finely chop the curved pieces taken from the ends of the pepper strips.
Peel avocado, cut in half and remove stone. Slice each avocado half into six lengthways wedges. Arrange lettuce leaves on two plates. Place a pinwheel of asparagus spears on lettuce, alternating with red pepper strips. Centre the six avocado slices on top of asparagus and red pepper, centre a small mound of finely chopped red pepper on top of avocado. Drizzle each salad with 1 tbsp. Italian or other vinaigrette dressing.
Total calories: 500 Total carbohydrates: 29.4 Per serving: Calories: 250 Carbohydrates: 14.7 ....
Bacon Salad
Serves 8 -10 about 1.3 carbs a serving
1 full head of romaine lettuce, chopped 1 lb. of bacon, cooked and crumbled 2 T bacon grease 1 cup mayonnaise 1/4-1/2 c parmesan, shredded (not the stuff in the green can) 1 T white wine vinegar 1/4 c. scallions, chopped fine
While cooking bacon, prepare greens in bowl with scallions and parmesan cheese. Mix bacon grease, after bacon is done with mayo and vinegar. Mix well and add to salad bowl. Stir until all ingredients are mixed well. You may add a little pepper if you like. Forgo the salt--you have a ton of it with the bacon and parmesan. Serve immediately. You will get raves for this one! ....
Easy Tuna Salad:
1 can drained tuna 1 dill pickle chopped 1 dollop mayonnaise 1 dollop sour cream
Mix together. You can also add any or all of the following:
* a few chopped onions or peppers (if past induction) * chopped celery * chopped radish * chopped hard boiled eggs * crumbled bacon * shredded cheese
Variations:
* To the above basic recipe, omit the sour cream, and use mustard instead. Add some curry powder to taste. * Use mustard instead of the sour cream. Add a bit of cumin, garlic, crushed red pepper and horseradish. * Use ranch dressing instead of sour cream. * Mix tuna with a vinagrette instead of mayo/sour cream.
....
Beef and Broccoli Salad
1 bunch of broccoli (approx. 1 112 lbs.) 1/2 cup sesame oil (not Oriental) 6-8 fresh mushrooms, quartered 1/4 cup balsamic vinegar 1/4 cup soy sauce 1 clove garlic, finely chopped 1/2 tsp. sugar 1 lb. (2 or 3) Top Sirloin or Boneless Strip Sirloins, cooked and sliced into thin strips 1 (14 oz.) can artichoke hearts, quartered 2 avocados, cut into chunks 1 Tbsp. sesame seeds, toasted
Prepare broccoli into flowerets and stems. Sir-fry the stems in 114 cup of oil in a large deep skillet for 2 minutes. Add flowerets and continue to stir-fry for 4 minutes or until crisp-tender. Transfer to large serving bowl. Stir-fry mushrooms in remaining oil for 4 minutes. Add to broccoli.
In a small bowl, mix vinegar, soy sauce, garlic and sugar together. Pour over vegetables and mix well. Stir in beef, artichoke hearts and avocado chunks. Chill for 3-4 hours. Sprinkle with toasted sesame seeds just before serving.
Serves 4-6.
....
Seven Layer Salad
1 head crisp lettuce (finely shredded) 1 red, orange or yellow pepper (Chopped) 1 bunch celery (chopped) 1-2 red onions (chopped) 1 carton grape tomatoes (or cherry tomatoes) 1 cup mayonnaise 1 cup sour cream Sweetener equivalent to 2 tbsp. sugar (I used 2 tbsp. Splenda) 6 oz. cheddar cheese (shredded) I use more. 8 strips bacon (Fried drained and crumbled) I use more.
Arrange lettuce evenly in large glass bowl. Sprinkle the peppers on top of lettuce, then celery, onion and tomato. Mix mayonnaise with sour cream until smooth. Spoon sour cream mixture evenly over mixture in bowl. (Do not mix salad). Sprinkle sweetener evenly over sour cream mix. Sprinkle top with cheese and bacon. Cover with foil, pinching foil around sides of pan, but leaving air space between salad and foil, so foil does not touch top of salad. Refrigerate at least 8 hours.
As stated this looks best in a large glass bowl so you can see and admire the various layers. After everyone has had a change to ooh and ah over it you can mix the salad for serving it. ....
Easy Salad Dressing
Salad dressing is one of the easiest things to make. You can do it in the blender, or just put ingredients in a jar with a tight-sealing lid. Off the top of my head (this might vary in the spices, since I do it differently every time).
3/4 cup oil (I use half olive oil, half canola) 1/4 cup vinegar (make half of this balsamic, if you don't mind the carbs) 1/2 tsp. dried mustard 1/4 tsp. paprika 1/4 tsp. dried thyme/oregano/basil (whichever strikes my fancy) 1 clove garlic (whole, if I'm using the blender, otherwise pressed)
Even though this doesn't have sugar in it, it would have some carbs. ....
Aioli/Garlic Mayonnaise
1 egg 1 tbsp. lemon juice 1 tsp. mustard 1/2 tsp. crushed garlic Approximately 1 cup oil, vegetable or olive, or mix half and half Salt and pepper to taste
Put the egg in the blender, along with the mustard, lemon and garlic. Cover the blender but take out the little plastic cup device in the centre. Blend on high while slowly and steadily pouring in the oil (do a small trickle at fist, after it emulsifies you can be a bit more heavy handed), it should start to emulsify after a little while. The more oil you add (as well as blending time) the fluffier and less runny it becomes.
If it should curdle (yes, it happens) pour out the mixture into a cup, wash the blender and start with another egg. Trickle in the curdled mix.... this should save it (practice with canola before you use up the good stuff).
Empty into a very clean glass jar and keep in the fridge for up to 7-10 days. If you're afraid of salmonella, it can also be made with heavy cream, although I have never done so myself and can't vouch for the results :) ....
Peppery Cole Slaw
Mix together in a large bowl:
2 bags of pre-shredded coleslaw (has a few carrots in it but not enough to matter) 1 medium red onion -- chopped 4 tablespoons of fresh, chopped dill
Mix dressing in a measuring cup:
1 cup of mayonnaise (I use Hellman's) 1/2 cup cider vinegar 1 packet of Splenda 1/4 teaspoon of black pepper 1/4 teaspoon of white pepper 1/4 teaspoon of dried red pepper flakes 1/2 teaspoon salt
Mix the dressing thoroughly then pour over the slaw/onion/dill mixture - let sit on the counter about an hour or so, stirring occasionally to mix through -- then chill about 1/2 hour before serving. Incredibly good! (Makes about 10 servings -- don't have the carb count but definitely less than 5 grams of carb). ....
Curry Chicken Salad
2 C. diced cooked chicken 1/2 C mayonnaise 1 1/2 sticks celery, chopped 1/4 C. chopped walnuts 2 Tbs. curry powder
Just add to a bowl and stir! This is great for lunch or as a quick dinner, for those nights that I get home late and REALLY don't want to cook - it keeps me from grabbing something carby just because it's fast... ....
Bleu Cheese Dressing
3/4 cup sour cream 1-1/4 cups mayonnaise 4 oz. crumbled Blue Cheese 1/4 tsp. dry mustard 1/2 tsp. black pepper 1/2 tsp. salt 1/3 tsp. garlic powder 1 tsp. Worcestershire sauce
If you prefer more sour cream taste than mayonnaise taste (which I do), just reverse the amounts of mayonnaise and sour cream. I never seem to have dry mustard on hand, either, so I just add a small spoonful of prepared mustard. ....
Vinaigrette
The basic recipe is 3 parts oil (I mix olive and canola oil) to 1 part vinegar (I use half balsamic, half plain white). You can lower the oil to 2 parts to each 1 part of vinegar if you want. For 3/4 cup of dressing, I then add 1 crushed garlic clove, 1/2 tsp. dried mustard, 1/2 tsp. paprika, 1/2 tsp. of some dried herb (usually thyme); these can all be varied to taste.
You can mix it in a blender, or just shake hard. ....
Middle East Salad Dressing
Olive oil (about 1/4 cup) 2 cloves garlic, smashed and minced Juice of one lemon 1-2 tsp. dried mint, crushed, or 2 T finely minced fresh mint leaves
Mix, and let sit for a few minutes for flavours to blend. Great on tomato/cucumber/onion only salads. ....
Fresh Basil Mayonnaise
1cup of mayonnaise 1 clove of garlic 2 tablespoons fresh lemon juice 1 cup packed washed fresh basil leaves fresh pepper to taste
Whiz the garlic in a food processor add the fresh basil and process until fine. Dump in the mayonnaise, lemon juice and pepper to taste. Keeps for 2 weeks or so in fridge. Great on chicken, salmon, eggs...anything! ....
Caesar Salad
4 cups torn leaves of romaine, bibb,cos,or leaf lettuce 1 egg Salt, for sprinkling the bowl 1 clove garlic 1/2 tsp. dry mustard 1 1/2 tsp. lemon juice A few drops of Tabasco 2 Tbsp. olive oil 2 tsp. Parmesan cheese 3 anchovies, drained
1. Chill lettuce leaves. 2. Place the egg in the a small saucepan, cover with water and heat. When the water begins to simmer, cook the egg for 1 to 1 1/2 minutes. Drain and set aside. 3. Sprinkle a little salt in the bottom of a wooden salad bowl. Rub the garlic clove around the inside of the bowl. Add the mustard, lemon juice, and Tabasco and stir to combine and dissolve the salt. Whisk in the olive oil, stirring briskly to blend the ingredients. 4. Add the lettuce to the bowl. Sprinkle with the Parmesan cheese and add the anchovies. Break the egg over the salad and toss the mixture gently but thoroughly to combine the egg, the dressing that has settled to the bottom and the lettuce, cheese and anchovies.
....
Spinach Salad
(2)- 10 oz packages of frozen chopped spinach 1/2 tsp salt 1/2 tsp Tabasco sauce 1&1/2 tsp vinegar 3/4 cup chopped celery 1/4 cup chopped onion 1/3 cup mayonnaise 3 hard boiled eggs, chopped 3/4 cup cheddar cheese (cubed)
Thaw/drain spinach thoroughly. Make sure it is free of water. Mix all ingredients together and serve w/horseradish (w/no sugar added of course) **DO NOT cook spinach** This is served cold. ....
Broccoli Salad
1 bunch of fresh broccoli 8 strips of bacon 1 handful of sunflower seeds 1 cup of real Hellman’s mayonnaise 2 TBS white vinegar 3 packages of Equal
Cut up the broccoli (the nice ends, no stalks, it comes to about 4 or 5 cups). Put in a bowl. Fry the bacon and drain, crumble into the bowl with the broccoli. Add sunflower seeds. In a separate bowl mix mayonnaise, vinegar and equal. Pour over the broccoli mixture. Eat right away, or cool for an hour then eat. Sounds gross right?? TRY IT ANYWAY it's wonderful. You'll thank me later. ....
Broccoli Salad
2 heads broccoli cut into little florets 3/4 C. grated sharp cheddar cheese 1/2 lb. bacon, cooked and chopped into bits 1-medium onion (I used a small one due to the carbs though!)
Dressing:
1/2c. Mayonnaise 1Tbls. Vinegar Artificial Sweetener to equal 1Tbsp. sugar (I used 1 packet of equal)
Mix into the veggies!! ....
Warm Wilted Spinach Salad
Put a tablespoon or so of olive oil in a skillet. Cook a few onion slices in it until they're just starting to soften up. Add salt, pepper, cumin, and anything else that sounds good. Throw in a big handful of fresh baby leaf spinach, and cook for just a few seconds until the spinach starts to wilt.
Put into a salad bowl and top with feta cheese, nuts, chicken chunks, avocado slices, tomato bits, or anything else that strikes your fancy.
This is a good way to clean out the fridge, actually :-) ....
Savory Salad
1 flat tin Clover Leaf smoked oysters, (85 grams) drained and rinsed 1 tbsp. onion slivers 1 small piece of red sweet pepper, sliced 1 ounce bleu cheese crumbled 4 leaves of Boston lettuce, torn in pieces 1 tablespoon sugar free Ranch Dressing Salt and pepper
Combine and toss well. ....
Caesar Salad Dressing
3/4 cup olive oil 1 can anchovies (use oil) 1 tbsp. Grey Poupon mustard 1 tbsp. Worcestershire sauce 1 tbsp. red wine vinegar 1 juice from 1 lemon 2 eggs (raw) 3-4 cloves garlic Romano cheese in dressing and on salad grated None of the croutons of course Black pepper to taste
More Salads and Salad Dressings
Cole Slaw
I make cole slaw all the time - and in various ways, but this is probably my most "standard" version:
2-3 cups shredded cabbage 2 tsp. olive oil or Udo's Choice Oil 2-3 tbsp. mayonnaise Pepper and Morton's Lite salt to taste 1/2 package equal, Splenda or equivalent sweetener
Combine all ingredients and enjoy! I adore this. ....
Low-Carbohydrate Waldorf Salad
Start with: chopped raw cabbage
Sprinkle in: garlic powder, dry minced onion, dry parsley, curry powder
Add: minced celery and a little bit of apple, chopped walnuts, cooked bacon
Mix with lots of mayonnaise . Let the flavors mix and mingle for at least a half hour. ....
Low-carb Thousand Island Dressing - from Jeri Vondera
1 cup Mayonnaise 2 Tbsp. dill pickle relish 2 Tbsp. low-carb ketchup ( I used Westbrae's Unketchup) 1 green onion, white part only, chopped 1 hard cooked egg, chopped 1/2 tsp. paprika 1 - 2 packets sweetener, to taste 1 Tbsp. snipped parsley, optional
Mix ingredients. Cover and refrigerate. About 10 carbs for entire recipe. Makes approx. 20 Tablespoons. ....
Mixed Slaw
1 bag each of Coleslaw and Broccoli Slaw 1 cup each of Sour Cream and Mayo
I sprinkled just a wee bit of Splenda over the top, then added 3-5 drops of Rice Vinegar (I mixed mine with the Sour Cream and Mayonnaise to make sure it would spread evenly).
It is wonderful, it's delicious and it's pretty and it's great because it's so crunchy. ....
Chicken Salad
This is what I used this time and it's really good.
Half a bowl of cooked, chopped chicken. 1 cup (combined) of red bell pepper, green onion, cucumber and celery, all finely diced.
The dressing...
Equal parts mayonnaise and sour cream, Two teaspoons lemon juice, Some salt 2 teaspoons Mrs. Dash.
Stir dressing and mix into chicken and diced veggies. Allow time in fridge for flavors to blend. There you go.
Chicken Salad
2 large cans of chicken 1 cup sliced celery 1/3 cup slivered almonds 1/2 cup mayonnaise 1/2 tsp. garlic powder 1/4 tsp. pepper 1/4 tsp. ginger
We spread it on celery stalks or just eat it on a lettuce bed with a few bits of chopped tomato. ....
Honey Mustard Salad Dressing
1/2 cup oil 1/4 cup Dijon mustard (I just use French's, we like it better that way) 1 cup mayonnaise 3/4 tsp. vinegar Dash of garlic powder Dash of onion powder 1/4 cup spoonable sweetener
Blend it all together and you are finished! This is quite thick and can be thinned down with water if you like a "runnier" dressing. Great on grilled chicken too ....
Hot Bacon Dressing
1/2 pound bacon slices 2 tablespoons minced shallots 1 garlic clove, minced 1/4 cup firmly packed brown sugar (use Brown Sugar Twin) 1/4 cup cider vinegar 1 teaspoon chopped fresh parsley 1/4 teaspoon salt 1/2 teaspoon pepper
Serve with spinach salad. ....
Red Onion Salad Dressing
In a blender put:
1 c. vegetable oil 1/4 c. vinegar 1/3 c. Equal/Splenda or ?? 1 tsp. dry mustard 1 tsp. salt (I use less) 2 Tbsp. water 1/2 small to medium size red onion.
Turn on the blender. -- It comes out in varying shades of pink -- depending on the colour & amount of the red onion you use.
Put in a dish -- a bunch of lovely romaine lettuce. Decorate with a few segments of mandarin orange, and a few pecans (or sunflower seeds, or pinenuts), either toasted or raw. Pour on some dressing. Enjoy! I store the rest of the dressing in an old liquid honey dispenser -- makes a great salad dressing server. Shakes without spilling, pours in controllable amounts, and doesn't take up too much room in the fridge. ....
Southwest Chicken Fajita Salad
This salad is sooo good and easy to make that I have had it three times this week. It works perfect w/ my Foreman grill and I use frozen boneless skinless thighs or breasts. This is my Induction version - if you’ve got carbs to spare, add grilled onions, peppers, and anything else you like.
Put a bed of lettuce on a plate. Fry 4 or 5 strips of bacon real crisp / cut up and put on lettuce. Fry chicken and add copious amounts of Cumin while cooking :). Chop chicken and put on salad. Add shredded cheddar, several hefty dollops of sour cream, fresh cilantro (a must) and hot sauce. ....
Italian Salad Dressing
1 packet Good Seasons Italian (8g carbs per packet) 1/2 cup mayo (0g) 1/2 cup water (0g) 1/2 cup vinegar (7.2g? Atkins lists all vinegars at .9 per tablespoon, even balsamic... I used red wine vinegar, balsamic would be faboo!) 1 cup oil (0g - I used safflower) 3 cloves garlic (2.7g total - you could use less)
Whip it all together in a BLENDER (practically required to emulsify the oils so it doesn't separate). This will make 2 1/2 cups with total carbs 17.9 so just under 1g of carbs per tablespoon... and a little goes a looong way. ....
Fabulous Spinach Salad
For those of you who like spinach salad, you've got to try this. Its to die for. This recipe is for 2 large side dish salads. Very few carbs, I think.
1/2 bag spinach, washed and torn into mouthful size pieces 4 slices bacon. diced 1 teaspoon minced onion 2 tablespoons wine vinegar 1 teaspoon lemon juice 1 tablespoon Splenda 1 tablespoon oil 1/2 teaspoon salt Some freshly ground pepper 4 large mushrooms, sliced 1 hard boiled egg, coarsely chopped
Put the spinach in a bowl and set aside. Then fry the bacon and minced onion in a skillet until the bacon is crispy. Add vinegar, lemon juice, oil, splenda, salt and pepper and just mix together. Pour over spinach and toss until the leaves are well coated. Add the mushrooms and egg and toss a little more. Serve immediately. Hope you enjoy it as much as I did. ....
Pretzel Jello-Salad
2 Cups Planters Dry Roasted Sunflower Kernels (48 Carbs minus 32 - 16 Carbs 1.5 Sticks of Butter - 0 Carbs 2 Cups Non-Dairy whipped Topping (High CARB, may try Redi-Whip or real whipping cream) - 100 Carbs 8 oz Cream Cheese - 16 Carbs 10 Packets equal (Or other artificial sweetener) - 0 Carbs 3 - 3oz Packets of Sugar Free Cherry Gelatin (May use another flavour) - 0 Carbs 3 Cups boiling water - 0 Carbs TOTAL - 132 Carbs
Melt the butter. Mix the butter and the kernels in a 9x13 baking dish. Spread evenly along the bottom. Bake in a 400F oven for about 10 minutes. LET COOL!
Mix 2 C Non-Dairy topping with 8oz Cream Cheese and 10 packets of Equal, mix well with electric blender. Spread over the kernel/butter mix THAT HAS COOLED!
Mix 3 cups of boiling water with the gelatine and mix well. Let cool for about 15 minutes in the refrigerator. Once cooled, pour over the cream cheese mix. Cover with Saran Wrap, refrigerate until firm.
The 9x13 pan has 117 sq. in. and the recipe has 132 carbs. Therefore, each sq. inch has 1.12 carbs. A 2x2 square only has 4.48 carbs and a BIG 3x3 square has 10.08 carbs. I eat a 2x2 square and get about 28 pieces out of the batch. ....
Thousand Island Dressing
3/4 cup mayonnaise 1 tbsp. sweet pickle relish (any pickle relish) 2 tbs. chili sauce or ketchup (The Volume 1 Cookbook has lots of good low carb ketchup recipes) 2 tbsp. chopped green bell peppers 2 tbsp. onion (chopped) 1 tbsp. lemon juice 1 pkg. sweetener 1/4 tsp. Worcestershire sauce 1 hard cooked egg, chopped.
Combine all in a small bowl (I use the blender) add egg last. (though I usually DON'T use the egg.. grin). Makes approximately 1 1/3 cups. ....
Ranch Dressing
1 cup mayonnaise 1 cup buttermilk (i use 1 cup cream with 1 tsp. lemon instead and it works fine) 2 tbsp. onion (chopped) 1/4 tsp. powdered onion 2 tsp. minced parsley 1/3 tsp. garlic powder 1/4 tsp. paprika 1/2 tsp. cayenne pepper 1/4 tsp. salt 1/4 tsp. pepper
Combine (again, I use the blender), and place in refrigerator. Makes approximately 2 cups. ....
Avocado Shrimp Salad
Dressing:
This is based on the Hot Bacon Salad Dressing from R. Sanchez
1/2 pound bacon slices, diced 2 tablespoons minced green onions 1 teaspoon minced garlic 1/4 cup Brown Sugar Twin 1/4 cup cider vinegar 1 tablespoon mixed salad herbs (I used a mixture of parsley, tarragon, oregano and basil) 1/4 teaspoon salt 1/2 teaspoon pepper
Fry diced bacon until crisp. Mix together the remaining ingredients and add to frying pan. Cook until very hot (do not boil - the Sugar Twin can become bitter at high heat).
Salad:
1 large bunch fresh spinach 1 small red onion, sliced and separated into rings 2 small cans medium shrimp 2 avocados, peeled, stone removed and coarsely chopped
Clean spinach, removing stems. Place in large salad bowl with remaining ingredients. Pour the hot bacon dressing over the salad, and toss till coated. Serve as a first course, and watch it disappear! ....
Wilted Spinach Salad
Mound of steamed (then cooled) spinach (I just used canned today 1/2 can) Dollop of mayonnaise on top Squirt of mustard
Slice 2 boiled eggs and layer over the mound. Sprinkle with bacon. Eat! ....
No-Carb Salad Dressing
In a jar or processor slop in 2/3 cup of very virgin olive oil (no carbs here). Add 1/3 cup of really good balsamic vinegar (no carbs here). Plop in two good and full tablespoons of good mustard (no carbs here). Add about the same of .02 carb mayonnaise. (sorry, that would make .04 carbs). Drop in a good dash or two of dry dill weed spice (don't think it would count ). Throw in a goodly amount of pure garlic power (to taste). Toss in a Two Fat Ladies pinch or two of course salt. (should be no carb type). Taste it. If it's too vinegary add as much water as you think best. Maybe a half cup or so. Put the lid on tight and shake like hell. Voila!! A tasty dressing without any carb sin to speak of. ....
Pink Onion Dressing
In a blender put: 1 c. vegetable oil 1/4 c. vinegar 1/3 c. Equal/Splenda or ?? 1 tsp. dry mustard 1 tsp. salt (I use less) 2 Tbsp. water 1/2 small to medium size red onion.
Turn on the blender. -- It comes out in varying shades of pink -- depending on the colour & amount of the red onion you use. Put in a dish -- a bunch of lovely romaine. Decorate with a few segments of mandarin orange, and a few pecans (or sunflower seeds, or pine nuts...), either toasted or raw. Pour on some dressing. Enjoy! I store the rest of the dressing in an old liquid honey dispenser -- makes a great salad dressing server. Shakes without spilling, pours in controllable amounts, and doesn't take up too much room in the fridge.
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