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Spring Mix Salad CarbsPerServing:no counts provided
Ingredients:
Good sized handful of spring greens lettuce mix.
Hidden valley ranch dressing package mixed with sour cream instead of mayo (much better that way). Mix a little water and/or cream to get a more fluid consistency.1 Safeway Select brand Chicken, Parmesan, Mushroom, and Spinach Sausage, sauteed whole (slice when cooked), or any brand that has no carbs/sugar.
A small sprinkling of Planter’s mixed salted nuts instead of croutons (more natural and yummier than store bought croutons).
How to Prepare:
Toss all ingredients in a salad bowl with a tablespoon or two of your dressing, and you’ll have the most amazing brunch, lunch or dinner. Add a sprinkling of garlic powder and pepper for extra zip).
Spring Salad CarbsPerServing:17g total
Ingredients:
1 medium cucumber 1 large tomato
2 green onions4 tablespoons low carb italian salad dressing – 4 – 5
2 teaspoons splenda
How to Prepare:
Dice vegetables- slice green onion, combine in a small bowl, sprinkle dressing and splenda over all and add salt and pepper if desired. Gently stir to mix and coat all, and refrigerate for at least 2 hours or overnight.
Suggestions: This is always better the next day. This recipe serves 2-3, and is awesome with a steak or chicken breast. The marinade is good on the meat as well.
NOTES : Counts for salad dressing not included in totals.
Sweet and Crunchy Chicken Salad Serves:4+,1
Ingredients:
8 ounces cooked chicken breast half – diced small 1 ounce slivered almonds
½ cup jicama – diced small/see note ½ cup diced celery
½ cup diced onion 4 tablespoons mayonnaise
2 packets splenda packets 1 each salt and pepper – to taste
How to Prepare:
Put jicama and 2T water in a baggie with 1 packet splenda and let sit at room temperature for 1 hour, turning bag occasionally to marinate.
When ready to make, mix all ingredients well including liquid from jicama. Refrigerate at least 2-3 hours to blend flavors. *note: ½ cup of diced strawberries can be used instead, but don’t add them until ready to serve and fold in gently.
**Start with ¸ pack of splenda/sweetener added to the salad mixture and taste before adding more. You may not like it as sweet as I do.
**Nutritional information is for entire recipe. I get 3-4 servings, so divide the information provided by the number of servings you get.
Per serving: 990 Calories (kcal); 76g Total Fat; (66% calories from fat); 63g Protein; 23g Carbohydrate; 8g fiber; 174mg Cholesterol; 4768mg Sodium
Sweet Orange Dressing/Marinade CarbsPerServing:11g total
Ingredients:
½ cup oil – grapeseed or olive or vegetable 3 packets sweetener
2 tablespoons grated orange peel 4 tablespoons red wine vinegar1 teaspoon orange extract
2 tablespoons chopped parsley 1 tablespoon red bell pepper – diced very fine
1 tablespoon green bell pepper – diced very fine
How to Prepare:
Put the vinegar, sweetener,extract, and 1T orange peel into a blender and blend. Slowly blend in the oil. Stir in the remaining ingredients. Refrigerate, tightly covered. This is a good marinade for chicken, fish or pork and makes and excellent dressing for spinach salad
Sweet Spinach, Shrimp and Strawberry Salad Serves:4
Ingredients:
4 ounces spinach leaves 4 ounces baby lettuce leaves
1 cup sliced strawberries -- *reserve about ¼ cup
½ cup jicama slices *cut into matchstick pieces
1 pound boiled shrimp, jumbo – peeled and chilled
1 tablespoon balsamic vinegar
6 ounces plain yogurt -- *s/f vanilla, not plain
½ cup sliced red onion
How to Prepare:
Cut lettuce and spinach however you like and place on 4 plates. Divide jicama, onion, shrimp and strawberries on top. In a blender or food processor, blend reserved strawberries, yogurt and balsamic vinegar. Drizzle over the salads.
*IF you use plain yogurt, add ½tsp vanilla extract and 1 packet sweetener to the dressing mix when you blend it.
Taco Mexican Salad Serves:1
Ingredients:
How to Prepare:
Take a certain amount of hamburger meat, it depends on how manypeople are eating, cook it up in a pan and add low carb taco seasoning to the hamburger meat. While cooking, cut up one red onion into small pieces or however you like. Chop up one tomato into little squares. Slice up some lettuce. When hamburger meat is brown and cooked then dish it in a bowl, add your tomatoes, onions, and lettuce. Mix it all up and don’t forget the cheese. Add sour cream. It’s the greatest.
Taco Salad Dressing CarbsPerServing:5g total
Ingredients:
2 tablespoons vegetable oil
2 tablespoons white vinegar
1 tablespoon artificial sweetener
2 tablespoons La Victoria red taco sauce1/8 teaspoon worcestershire sauce
2 tablespoons white onion – finely minced
¼ cup mayonnaise
How to Prepare:
Mix all together with a wire whip. This is very good, tastes like it has catsup in it.
NOTES : Counts for taco sauce not included in totals.
Best Ever Taco Salad Serves:4 – nutritional information is per
Ingredients:
1 pound lean ground beef ½ pound chorizo 2 -- *see recipe
1 tablespoon chili powder 1 teaspoon garlic powder
1 teaspoon ground oregano 1 teaspoon ground cumin
½ cup water 6 cups shredded lettuce
½ cup diced onion ½ cup diced tomato
½ cup diced avocado 1 cup shredded brick cheese – or pepper jack
4 tablespoons sour cream 4 tablespoons salsa
2 tablespoons heavy cream
How to Prepare:
Combine salsa, sour cream and heavy cream and refrigferate. Saute ground beef, chorizo, chili powder, garlic powder, oregano and cumin until browned. Add water, reduce heat, cover and simmer for 10-15 minutes, stiring occasionally. Remove lid and continue to simmer until water is almost all gone. Taste for seasoning and add salt and pepper if needed. Place lettuce in a gallon sized zipper bag and pour sour cream mixture over it. Seal and shake to coat lettuce with dressing. Divide lettuce among 4 plates and then divide remaining ingredients(including cooked mixture) evenly.
Tapenade Serves:4
Ingredients:
½ cup kalamata olives 1 tsp capers
¼ cup extra virgin olive oil 1 tbsp balsamic vinigar
Equipment Needed:
Chef’s knife
cutting board
mortar & pestle
small bowl
measuring cups and spoons1/4 to ½ tsp oregano
¼ to ½ tsp rosemary
1 clove garlic
1/8 tsp black or white pepper
How to Prepare:
Hints: The vinaigrette should run slightly from the tapenade after it sits for a few seconds. Tapenade may be prepared a day in advance. Experiment with other herbs and types of acids to complment other foods such as fish or cold meats. Wine or cider vinigar may be substituted to reduce the carbohydrate by 0.5 g per serving. Instructions: Chop olives until pieces are 1/8” or less. Crush capers and garlic with knife blade and mince fine. Grind oregano and rosemary with mortar and pestle until powdered. Combine all ingredients in small bowl. Cover and chill for 2 hours. Serve over cold asparagus or thin sliced tomato or other cold cooked vegetables.
Tart and Tangy Blue Cheese Dressing CarbsPerServing:10g total
Ingredients:
¼ cup mayonnaise ½ cup sour cream
½ cup heavy cream 1 teaspoon spike or mrs dash seasoning – 1-2 tsp1 teaspoon salt – if using Mrs Dash
3 tablespoons malt vinegar – or red wine vinegar
½ cup blue cheese, crumbled – salemville or gorgonzola
How to Prepare:
Reserve ½ of the crumbled blue cheese. Put everything else in a blender and blend until smooth. Adjust for seasoning adding more salt, vinegar or spike as needed. Stir in remaining blue cheese. Let sit refrigerated at least 2 hours(overnight is better) before using to allow flavors to blend.
Yield: 1 1/3 cups
Store in the refrigerator, tightly covered.
NOTES : Salemville Amish blue cheese is a very good mild/medium flavored cheese. Gorgonzola is stronger and bolder. You can use a combination of both. You may prefer to use the stronger cheese in the blend and have the crumbles be milder.
Thousand Island Salad Dressing CarbsPerServing:1g total
Ingredients:
1 tablespoon mayonnaise 2 teaspoons sugar free ketchup
2 teaspoons apple cider vinegar1/2 teaspoon worcestershire sauce
1 Dash garlic powder 2 teaspoons sweet relish
How to Prepare:
Mix all together and chill before serving
NOTES : Counts for sugar free ketchup and sweet relish not included in totals.
Tuna and Egg Salad CarbsPerServing:no counts provided
Ingredients:
Tuna Mayonnaise
LettuceTomato (optional) Shredded cheddar cheese
Hard boiled egg
How to Prepare:
Mix tuna and mayo. Serve on a bed of lettuce and tomato. Add sliced hard boiled egg. Top with some shredded cheddar cheese.
Tuna & Goat Cheese Salad CarbsPerServing:no counts provided
Ingredients:
¼ cup tuna, canned – (1/2 can)
¼ cup crumbled goat cheese (can buy at grocery store)2 cups lettuce
2 tablespoons caesar dressing
How to Prepare:
Mix all ingredients! Only 210 calories, 13 grams of fat, 22 grams of protein and 4 grams of carbs…delicious!
Zippy Tuna Salad CarbsPerServing:no counts provided
Ingredients:|
2 cans of tuna packed in vegetable oil Minced onion as desired
Minced celery as desired Cheddar Cheese as desiredChopped bacon as desired
Mayo as desired 2 tbsp Balsamic Vinegar
How to Prepare:
Prepare everything but tuna, mayo, and balsamic in a large bowl.
Add as much mayo as you’d like.Add the tuna. Mix until all ingredients are
well mixed, and tuna is the consistency that you like. Add the balsamic. Mix until balsamic is evenly spread throughout the tuna, or until all the tuna has a slight brown tint to it from the balsamic.
Waldorf Salad 2 CarbsPerServing:33g total
Ingredients:
1 large red apple ½ cup chopped walnuts
1 cup celery – or 3 stalks ½ cup mayonnaise
Artificial sweetener to taste
How to Prepare:
Chop apples and celery in ½” chunks. Mix apples, celery, mayonnaise, and walnuts together. Add sweetener to taste.
About ¼ of the salad makes the perfect snack.
NOTES : Counts for artificial sweetener not included in totals.
Warm Spinach Salad with Bacon & Pine Nuts Serves:2,7
Ingredients:
2 tablespoons olive oil 4 slices bacon – cut into ½” pieces
2 tablespoons pine nuts
2 cloves garlic – small, minced1 pound spinach leaves – trimmed
1 tablespoon balsamic vinegar 1 tablespoon grated parmesan cheese
How to Prepare:
Heat 1 Tbsp oil in a heavy skillet over med-hi heat until hot but not smoking. Add the bacon and sautee, stirring occassionally, for 4 minutes, or until browned. Turn heat to Med., add the pine nuts, and cook for 1 min., stirring occasionally. Add the garlic and cook, stirring for 30 seconds. Add the spinach, vinegar and remaining Tbsp of oil, cook tossing gently for 15 seconds, or until the spinach is warm and a bit wilted. Transfer to serving plates, sprinkle with Parmesan, and serve immediately. The texture of the pine nuts mellows the saltiness of the bacon andthe tanginess of the vinegar.
Wilted Salad CarbsPerServing:1g total
Ingredients:
4 cups salad greensDressing: 2 tablespoons bacon drippings
½ teaspoon salt ¼ teaspoon dry mustard
1 teaspoon Splenda 1 tablespoon vinegar
How to Prepare:
Mix all dressing ingredients in saucepan and heat to sizzling. Pour over salad greens.
NOTES : Counts for salad greens not included in totals.
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