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Low Carb Salad

Phen375

You may think a low carb salad would be nothing but lettuce and meat. But there are plenty of ways to make a healthy and complete meal out of a salad and a good dressing. Check out these recipes, you won’t be disappointed!

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Creamy Calico Salad

Category: Low Carb Salad

Serves 8

1 package lime sugar-free Jello

1 cup boiling water

1 cup cottage cheese

½ cup mayonnaise

½ cup heavy cream

¼ cup green onion, finely chopped

¼ cup red pepper, finely chopped

¼ cup celery, finely chopped

¼ cup carrot, grated

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

One serving: 172 calories with 2.7 grams of carbohydrate

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The Pantry Coleslaw

Category: Low Carb Salad

1 1/2 cups plus 2 tablespoons mayonnaise

6 tablespoons plus 1 teaspoon sugar (use artificial sweetener eqivilent)

3 tablespoons plus 1/2 teaspoon wine vinegar (optional)

1/2 to 3/4 cup oil

1/3 teaspoon each of garlic, onion, mustard and celery powers

Dash of black pepper

1 tablespoon plus 2 teaspoons of lemon juice (optional)

1 tablespoon plus 2 teaspoons half and half

1/2 teaspoon salt

2 heads cabbage, very finely shredded

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.

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Rare Roast Beef Salad with Mustard Mayonnaise

Category: Low Carb Salad

Serves 6

Dressing:

1/3 cup (3 1/2 fl oz/100 ml) olive oil

1/4 cup (2 fl oz/60 ml) lemon juice

2 tablespoons finely chopped chives

1 tablespoon drained tiny capers

1 tablespoon finely chopped sun-dried bell pepper (capsicum)

Salt and freshly ground black pepper

Combine all of the dressing ingredients in a small bowl. Whisk together until well blended.

Mustard Mayonnaise:

1/4 cup (2 fl oz/60 ml) mayonnaise

1 tablespoon Dijon mustard

2 teaspoons Worcestershire sauce

A few drops of Tabasco sauce

Combine all the mayonnaise ingredients in a small bowl. Stir until well blended.

Salad:

3 lbs (1.5 kg) rare roast beef, sliced – allow 2 large slices per person

6 oz (185 g) cherry tomatoes, halved

1 head (3 1/2 oz/100 g) radicchio, washed and torn

1 bunch (3 1/2 oz/100g) lamb’s lettuce, washed and torn

1 jar (8 oz/250 g) artichoke hearts, halved

1/3 cup (2 1/2 oz/75 g) tiny cornichons (tiny gherkins or dill pickles)

Divide the remaining ingredients among 6 serving plates. Spoon the dressing over and place a tablespoon of mayonnaise in the center of each salad.

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Seafood Salad

Category: Low Carb Salad

1 six ounce can *tiny* shrimp, well drained

1 six ounce can crab meat, well drained

1 hard boiled egg, peeled and finely chopped

6 large olives, sliced

2 green onions, finely chopped (include the long green part)

1/2 cup mayonnaise

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.

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Sweet and Sour Asparagus Salad

Category: Low Carb Salad

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.

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Wilted Lettuce

Category: Low Carb Salad

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.

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Caesar Salad

Category: Low Carb Salad

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.

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Cucumber Salad

Category: Low Carb 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.

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Cucumber Salad

Category: Low Carb 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.

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My Favorite Cuke Salad

Category: Low Carb 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 pourable 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.

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Warm Chicken Salad

Category: Low Carb 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.

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Cabbage Salad

Category: Low Carb Salad

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!

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Blue Cheese Salad Dressing

Category: Low Carb Salad

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.

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Coleslaw Dressing

Category: Low Carb Salad

Mix mayonnaise and sour cream with little artificial sweetener and vinegar, pour over coleslaw or broccoli and add cooked bacon.

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Red Pepper Salad (Ensalada de Pimientos)

Category: Low Carb Salad

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.

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Antipasto Salad

Category: Low Carb Salad

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…

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Almond Chicken Salad

Category: Low Carb Salad

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.

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Cauliflower Salad

Category: Low Carb 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.

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Broccoli Crunch Salad

Category: Low Carb 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.

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Greek Mushroom Salad

Category: Low Carb 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

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Coleslaw

Category: Low Carb Salad

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.

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Warm Wild Mushroom Salad with Pancetta

Category: Low Carb Salad

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 vinigrette

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.)

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Seared Scallop and Fresh-Orange Salad

Category: Low Carb 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.

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Dressing recipe

Category: Low Carb Salad

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.

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Easy Salmon Salad

Category: Low Carb 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.

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Taco Salad for One

Category: Low Carb Salad

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.

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Cumin Coleslaw

Category: Low Carb Salad

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.

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Starburst Salad

Category: Low Carb 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

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Bacon Salad

Category: Low Carb 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 low carb salad!

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Easy Tuna Salad:

Category: Low Carb 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.

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Beef and Broccoli Salad

Category: Low Carb 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.

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Seven Layer Salad

Category: Low Carb 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.

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Easy Salad Dressing

Category: Low Carb Salad

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.

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