1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back (33 page)

8 cups (160 g) mixed greens

Citrus Dressing (page 172)

½ navel orange

½ black avocado

6 slices bacon, cooked and drained

red onion

Put your greens in a big mixing bowl and pour the dressing over them. Toss well.

Peel your half-orange and separate the sections; halve each one again. Slice the avocado, crumble the bacon, and slice the red onion paper-thin. Now strew everything artfully over the greens and serve.

Yield:
4 servings

Each with 6 g protein; 9 g carbohydrate; 5 g dietary fiber; 4 g usable carbs.

This elegant dinner party fare is a carbohydrate bargain with lots of flavor.

6 cups (120 g) torn romaine lettuce, washed and dried

6 cups (120 g) torn red leaf lettuce, washed and dried

2 cups (40 g) torn radicchio, washed and dried

1 cup (60 g) chopped fresh parsley

4 scallions, thinly sliced, including the crisp part of the green shoot

½ cup (120 ml) extra-virgin olive oil

½ small onion, minced

3 cloves garlic, crushed

6 ounces (170 g) Brie, rind removed, cut into small chunks

¼ cup (60 ml) sherry vinegar

1 tablespoon (15 ml) lemon juice

1½ teaspoons Dijon mustard

Put the lettuces, radicchio, parsley, and scallions in a large salad bowl and keep cold.

Put the olive oil in a heavy-bottomed saucepan over medium-low heat. Add the onion and garlic and let them cook for 2 to 3 minutes.

Melt in the Brie, one chunk at a time, continuously stirring with a whisk. (It’ll look dreadful at first, but don’t sweat it.)

When all the cheese is melted in, whisk in the sherry vinegar, lemon juice, and Dijon mustard. Let it cook for a few minutes, stirring all the while, until your dressing is smooth and thick. Pour over the salad and toss.

Yield:
6 servings

Each with 7 grams of carbohydrates and 3 of fiber, for a total of 4 grams of usable carbs and 8 grams of protein.

10 cups (200 g) romaine, iceberg, red leaf, or any other favorite lettuce

¼ pound (115 g) deli turkey breast

¼ pound (115 g) deli ham

¼ pound (115 g) deli roast beef

¼ pound (115 g) Swiss cheese

1 green pepper, cut into strips or rings

½ sweet red onion, cut into rings

4 hard-boiled eggs, halved or quartered

2 ripe tomatoes, cut vertically into 8 wedges each

Salad dressing

Make nice beds of the lettuce on 4 serving plates.

Cut the turkey, ham, roast beef, and Swiss cheese into strips. (It’s nice, by the way, to get fairly thickly sliced meat and cheese for this.) Arrange all of this artistically on the beds of lettuce and garnish with the pepper, onion, eggs, and tomatoes. Let each diner add his or her own dressing.

Yield:
4 servings

Each with 13 grams of carbohydrates and 4 grams of fiber, for a total of 9 grams of usable carbs and 37 grams of protein. (Analysis does not include salad dressing.)

This salad is infinitely variable, of course; if you don’t eat ham, hate roast beef, or love Swiss cheese, feel free to play around with these instructions. I only put down amounts so we could analyze the carb count and give you a guide to work from.

This really exotic tossed salad from Southeast Asia makes a great first course!

4 cups (80 g) romaine lettuce, broken up

4 cups (80 g) torn butter lettuce

3 scallions, sliced, including the crisp part of the green shoot

1 ruby red grapefruit 1 tablespoon (1.5 g) Splenda

3 tablespoons (45 ml) fish sauce (nuoc mam or nam pla)

3 tablespoons (45 ml) lime juice

1½ teaspoons chili garlic paste

2 tablespoons (15 g) chopped peanuts

½ cup (32 g) chopped cilantro

½ cup (12.8 g) chopped fresh mint

Wash and dry your lettuce, combine it, and then divide it onto 4 salad plates.

Slice your scallions and scatter over the lettuce.

Halve your grapefruit and use a sharp, thin-bladed knife to cut around each section to loosen. Divide the grapefruit sections between the salads.

Mix together the Splenda, fish sauce, lime juice, and chili paste. Drizzle equal amounts of the dressing over each salad. Then top each portion with chopped peanuts, cilantro, and mint and serve.

Yield:
4 servings

Each with 4 g protein; 14 g carbohydrate; 4 g dietary fiber; 10 g usable carbs.

We’ve served this salad over and over, and we never tire of it. This dressing tastes a lot like Caesar, but it’s less trouble, and there’s no blender to wash afterwards.

1 clove garlic

½ cup (120 ml) extra-virgin olive oil

1 head romaine

½ cup (30 g) chopped fresh parsley

½ green pepper, diced

¼ cucumber, quartered and sliced

¼ sweet red onion

2 to 3 tablespoons (30 to 45 ml) lemon juice

2 to 3 teaspoons Worcestershire sauce

¼ cup (25 g) Parmesan cheese

1 medium ripe tomato, cut into thin wedges

Crush the clove of garlic in a small bowl, cover it with the olive oil, and set it aside.

Wash and dry your romaine, break it up into a bowl, and add the parsley, pepper, cucumber, and onion. Pour the garlic-flavored oil over the salad and toss until every leaf is covered.

Sprinkle on the lemon juice and toss again. Then sprinkle on the Worcestershire sauce and toss again. Finally, sprinkle on the Parmesan and toss one last time. Top with the tomatoes and serve.

Yield:
6 servings

Each with 7 grams of carbohydrates and 3 grams of fiber, for a total of 4 grams of usable carbs and 4 grams of protein.

This recipe went around in the 1960s, but it used curly endive instead of this mixture of bitter greens, and sugar in the dressing. I like to think I’ve brought it into the 21st century—hence the name.

FOR THE SALAD:

2 medium green peppers, cut in smallish strips

1 large bunch parsley, chopped

cup (13 g) torn radicchio

cup (13 g) chopped curly endive

cup (13 g) chopped frisée

3 tomatoes, each cut in 8 lengthwise wedges

of a large, sweet red onion, thinly sliced

2 tablespoons (18 g) chopped black olives

FOR THE DRESSING:

¼ cup (60 ml) water

½ cup (120 ml) tarragon vinegar

½ teaspoon salt or Vege-Sal