1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back (34 page)

1½ tablespoons (23 ml) lemon juice

1 tablespoon (1.5 g) Splenda

teaspoon blackstrap molasses

6 tablespoons (90 g) sour cream

To make the salad: Put the peppers, parsley, radicchio, endive, frisée, tomatoes, onion, and olives in a big bowl and set aside.

To make the dressing: In a separate bowl, combine the water, vinegar, salt, lemon juice, Splenda, and molasses. Pour it all over the salad and toss.

Stick the whole thing in the refrigerator and let it sit there for a few hours, stirring it now and then if you think of it.

To serve, put a 1-tablespoon (15 g) dollop of sour cream on each serving.

Yield:
6 servings

Each with 9 grams of carbohydrates and 2 grams of fiber, for a total of 7 grams of usable carbs and 2 grams of protein.

¼ cup (30 g) chopped walnuts

8 cups (160 g) romaine lettuce, broken up

Cumin Vinaigrette (page 171)

½ black avocado, cut in

½-inch (1.3-cm) cubes 1 stalk celery, diced

medium cucumber, diced

¼ small red onion, sliced paper-thin

Toast your walnuts—you can simply stir them in a hot skillet or toast them in a 300°F (150°C, or gas mark 2) oven while you’re assembling the rest of the salad.

Toss the lettuce with the Cumin Vinaigrette. Top with everything else and serve.

Yield:
About 4 to 5 servings

Assuming 5 servings, each will have 4 g protein; 8 g carbohydrate; 3 g dietary fiber; 5 g usable carbs.

4 cups (600 g) cauliflower

1 black avocado, peeled and diced

½ green bell pepper, diced

8 kalamata olives, pitted and chopped

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

Sun-Dried Tomato–Basil Vinaigrette (page 171)

Cut your cauliflower in roughly ½-inch (1.3-cm) chunks. Put it in a microwaveable bowl, add 1 tablespoon (15 ml) of water, and cover. Microwave on high for 7 minutes.

When the cauliflower is ready, drain it and dump it in a mixing bowl. Add everything else, including the Sun-Dried Tomato–Basil Vinaigrette, and toss. Serve warm on a bed of lettuce.

Yield:
6 servings

Each with 3 g protein; 11 g carbohydrate; 4 g dietary fiber; 7 g usable carbs.

1 green pepper

2 cucumbers, scrubbed but not peeled

½ large, sweet red onion

½ head cauliflower

2 teaspoons salt or Vege-Sal

1 cup (230 g) sour cream

2 tablespoons (30 ml) vinegar (Apple cider vinegar is best, but wine vinegar will do.)

2 rounded teaspoons dried dill weed

Slice the pepper, cucumbers, onion, and cauliflower as thinly as you possibly can. The slicing blade on a food processor works nicely, and it saves you mucho time, but I’ve also done it with a good, sharp knife.

Toss the vegetables well with the salt and chill them in the refrigerator for an hour or two.

In a separate bowl, mix the sour cream, vinegar, and dill, combining well.

Remove the veggies from the fridge, drain off any water that has collected at the bottom of the bowl, and stir in the sour cream mixture.

Yield:
10 servings

Each with 4 grams of carbohydrates and 1 gram of fiber, for a total of 3 grams of usable carbs and 1 gram of protein.

You can eat this right away and it will be great, but it improves overnight.

This salad is sweet and hot and so good! This, by the way, is one of those magnificent recipes that is low-carb, low-fat, low-calorie, okay for vegetarians, and tastes great.

½ small red onion

1 small, fresh jalapeño, seeds removed

3 medium cucumbers

2 or 3 cloves fresh garlic, crushed

2 tablespoons (12 g) grated fresh ginger

½ cup (120 ml) rice vinegar

½ teaspoon salt

¼ teaspoon pepper

2 tablespoons (3 g) Splenda

Using a food processor with the S-blade in place, put the onion and jalapeño in the food processor and pulse until they are both finely chopped.

Remove the S-blade and put on the slicing disk. Quarter the cucumbers lengthwise and then run them through the processor. (If you’re not using a food processor, you’ll want to dice the onion and mince the jalapeño and then slice the cucumber as thin as you can.)

Put the onion, jalapeño, and cucumbers in a big bowl. In a separate bowl, thoroughly combine the garlic, ginger, vinegar, salt, pepper, and Splenda. Pour over the vegetables and mix well.

Chill for a few hours before serving for the best flavor.

Yield:
8 generous servings

Each with 6 grams of carbohydrates and 1 gram of fiber, for a total of 5 grams of usable carbs and 1 gram of protein.

This salad is unusual and unusually good.

½ head cauliflower, broken into small florets

½ cup (80 g) diced red onion

1 can (2¼ ounces, or 60 g) sliced ripe olives, drained

½ cup (30 g) chopped fresh parsley

¼ cup (60 ml) lemon juice

¼ cup (60 ml) olive oil

¼ cup (60 g) mayonnaise

½ teaspoon salt or Vege-Sal

About a dozen cherry tomatoes Lettuce (optional)

Combine the cauliflower, onion, olives, and parsley in a bowl.

Combine the lemon juice, olive oil, mayonnaise, and salt in a separate bowl. Pour over the veggies and toss well.

Chill for at least an hour—a whole day wouldn’t hurt a bit. When you’re ready to serve the salad, cut the cherry tomatoes in half and add them to the salad. Serve on a bed of lettuce if you wish, but it’s wonderful alone, too.

Yield:
4 servings

Each with 7 grams of carbohydrates and 2 grams of fiber, for a total of 5 grams of usable carbs and 1 gram of protein.

½ head cauliflower, shredded

6 scallions, sliced, including the green

½ yellow pepper, diced

½ green pepper, diced

½ ripe tomato, diced

¼ cup (16 g) chopped fresh cilantro

¼ cup (60 ml) extra-virgin olive oil

1 tablespoon (15 ml) red wine vinegar

1 tablespoon (15 ml) balsamic vinegar

1½ teaspoons Dijon mustard

Salt and pepper

Put the cauliflower in a microwaveable casserole dish with a lid, add a couple of tablespoons (30 to 45 ml) of water, cover, and microwave on high for 6 minutes.

When the microwave beeps, uncover the cauliflower immediately to stop the cooking. Drain it well and dump it into a large mixing bowl. Let it cool for 5 to 10 minutes (stir it once or twice during this time).

Stir the chopped vegetables into your “rice.” Now, mix together everything else, pour over the salad, and toss well. Chill before serving.

Yield:
5 serving

Each with 1 g protein; 4 g carbohydrate; 1 g dietary fiber; 3 g usable carbs.

½ cup (120 ml) olive oil

¼ cup (60 ml) vinegar

1 clove garlic, crushed

½ teaspoon Italian seasoning herb blend

½ teaspoon salt or Vege-Sal

teaspoon pepper

4 cups (1 kg) frozen broccoli “cuts”

Whisk the olive oil, vinegar, garlic, herbs, salt, and pepper together.

Don’t even bother to thaw the broccoli—just put it in a bowl and pour the olive oil mixture on top of it. Mix well and let it sit for several hours in the fridge. Stir it now and then if you think of it and serve as-is or on greens.

Yield:
6 servings

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

Of course, if you prefer, you can use fresh broccoli to make this salad. You’ll have to peel the stems, cut it up, and steam it for about 5 minutes first. And at that point, it will be very much like thawed frozen broccoli! Personally, I take the easy route.

This salad is unusual but very good.

2 cups (150 g) snow pea pods

4 medium celery stalks, diced fine

½ cup (80 g) minced red onion

½ cup (60 g) chopped peanuts

¼ cup (60 g) mayonnaise