Low Carb Salads And Dressings Recipes

Ingredients:

1/2 cup thinly-sliced celery hearts
2 green onions, halved lengthwise,
1 then cut into 1 pieces
16 sprigs cilantro, leaves only
1/2 cup fresh mint leaves
1 medium tomato, halved, and
1 cut into very thin slices
1/2 cup thinly-sliced english cucumber
1 head romaine lettuce, inner leaves only
1 head butter lettuce, inner leaves only
1 bunch watercress, large stems removed
2 hard cooked eggs, whites and
1 yolks separated
6 tbsp vegetable oil
1 tbsp minced garlic
1 tsp splenda
5 tbsp lemon juice
1 tbsp fish sauce

Instructions:

Combine the celery, green onion, cilantro, mint, tomato, cucumber, lettuce
and watercress. Thinly slice the egg whites and add to the mix.

Heat the oil in a small frying pan over medium heat. Add the garlic and
cook until the garlic turns pale gold. Remove from the heat and let cool.

Mash the egg yolks. Add the Splenda, lemon juice and fish sauce. Beat in
the garlic and oil. Toss with the salad, lightly pressing the ingredients
together.

This recipe yields 6 servings.

Total Carbohydrates: 38.12 grams
Total Carbohydrates minus Fiber: 25.63 grams
Carbohydrates per Serving: 6.35 grams
Carbohydrates per Serving minus Fiber: 4.27 grams

Comments: The Lao women that I used to work with in Toronto made this
salad for lunch. As the salad was tossed, they would lightly squeeze the
ingredients together, which would infuse the dressing into the lettuce and
give is a softer texture. One of them called it "Diet Salad". When I
asked why, she said that it was because it was eaten with meat as an
alternative to rice. I guess she was on to something!

Fish sauce is the salty liquid condiment used extensively in Southeast
Asian cooking. Well stocked grocery stores and Oriental supermarkets carry
it, but you can use salt in its place.

Servings: 6