Side-dish Salads

[Mitra]

Index of Side-dish Salads:


Broccoli, Bacon & Cheese Salad -- 9g protein, 7g ECC
Cilantro Slaw (from Becky at yahoo! group PPBBS)
Curried Red Cabbage Slaw -- 2g protein, 9g ECC per cup
Fresh Cabbage and Tomato Salad (from Songwriter)
Fresh strawberry and blue cheese salad (from cmcole)
Green Tea Marinated Cucumbers (from cmcole)
Japanese Spinach Salad with Sesame Dressing (from cmcole) -- 4g protein, 2g ECC
Lemon Zinger® Vinaigrette Tuna Salad (from cmcole)
Lemons Stuffed with Piquant Fruit Salad (from cmcole)
Middle Eastern Cucumber & Tomato Salad (from Ammy)
Orange Dreamsicle Jello Salad (from kevinpa) -- trace protein, 2.5g ECC
Red Apple Slaw -- each serving about 6g ECC
Rainbow Slaw by neuronaut -- each serving about 4g ECC depending on your brand of packaged 'Rainbow Salad'
Sassa's Spinach Salad -- for four servings: 3g protein, 8g ECC (Gluten-Free, Vegetarian, from Whole Foods Market newsletter)
Spaghetti Squash Mock Pasta Salad (from kevinpa) -- entire recipe 120g protein, 52g ECC
Spinach Salad with Hot Bacon Dressing (from Missy)
They Cauli Me Tatar Salad (from kevinpa) -- 5g protein, 2.5g ECC
Zucchini Salad with Tomatoes and Basil Vinaigrette -- 2g protein, 4g ECC


Make sure to check out additional salad dressings in this thread: Savory Sauces and Salad Dressings (http://www.proteinpower.com/forum/showthread.php?t=27).

[Mitra]

Originally posted to eatprotein.com PPBBS, and filed at the yahoo! group PPBBS

BROCCOLI, BACON AND CHEESE SALAD -- 9g protein, 7g ECC

Recipe From : Ava on the PPBBS
Serving Size : 1 cup Preparation Time : 15 min., plus chilling time
Categories : salads, pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lbs. broccoli florets -- (3-4 crowns, slightly steamed if desired)
1 jar bacon bits
1 cup cheddar cheese, shredded
½ cup slivered almonds
1 cup mayonnaise
2 tblsp white vinegar
8 teaspoons Splenda(r) -- or any other artificial sweetener

Chop the broccoli into bite-sized pieces. Mix everything together and
chill.

Recipe provided by Ava.

Yield: "6 cups"

Per Serving : 387 Calories; 38g Fat (80.9% calories from fat); 9g Protein;
11g Carbohydrate; 4g Dietary Fiber; 33mg Cholesterol; 384mg Sodium.
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 3 1/2 Fat; 1/2 Other Carbohydrates.

[Gaelen]

(originally posted by Becky (meaniemouse) at yahoo! group PPBBS)

Cilantro Slaw
(from PeakMarket.com)

1 small head green cabbage, finely shredded
fresh cilantro, snipped 2 tbsp
1 medium cucumber, peeled, seeded & coarsely shredded
1 small onion, minced
-homemade or bottled caesar salad dressing-

In a medium bowl; toss together cabbage, cilantro, cucumber and onion. Add
desired amount of dressing. Cover with plastic wrap and refrigerate for
about one hour before serving.
Serves 6
More recipes available at http://www.PeakMarket.com

[Gaelen]

Choubear (Julie) from the old eatprotein BBS once posted a coleslaw that included apple, and it became one of my favorites. Then I made it with red cabbage, and it became an even bigger favorite. ;) This recipe makes 12 servings; I generally cut it in half so that I don't get 'cole-slawed' out.

RED APPLE SLAW -- each serving about 6g ECC
Yields: 12 servings
INGREDIENTS:
1/2 medium head red cabbage, finely shredded (about 4 cups)
1/4 cup finely minced white onion
2 Fuji or Granny Smith apples, peeled, cored and finely shredded (about 1 1/4 cup)
1 cup mayonnaise
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablepoons apple cider vinegar or lemon juice
2 tablespoons milk

DIRECTIONS:
1. In a large serving bowl, toss together the cabbage, onion, and apples.
2. In a small bowl, whisk together the mayonnaise, salt, pepper, lemon juice or vinegar, and milk.
3. Pour dressing over the cabbage mixture, and toss to coat. Chill at least 1 hour or until serving.

NUTRIENT INFO FOR 12 SERVINGS:
Calories: 160
Total Fat: 14.8g
Cholesterol: 11mg
Sodium: 206mg
Total Carbs: 7.5g
Dietary Fiber: 1.4g
Protein: 0.9g

[Gaelen]

This salad appeared in the Whole Foods e-newsletter that came today...a different take on spinach salad. I haven't made this yet (I'm in a chemo-induced no-food place) but it sounds wonderful and it's full of tastes I love.

Whole Foods editors also suggest that to make this a main course, bump up the protein with grilled shrimp, grilled or sauteed tofu, or grilled or roasted chicken. As is, it's vegetarian and gluten free. You could also increase the protein by adding in shredded cheese or a quartered whole egg to each serving. Nutrient info is based on four servings; six servings would be lower carb.

Sassa's Spinach Salad -- as is, for four servings: 3g protein, 8g ECC (Gluten-Free, Vegetarian)

Thanks to our reader who sent us this already natural recipe for a tasty and extremely versatile salad. Baby spinach leaves are adorned with sun-dried tomatoes, cranberries, pine nuts and avocado and then tossed with a fresh balsamic-lime dressing.

Serves 4–6
5 oz organic baby spinach leaves (about 5 cups)
1/4 cup sun-dried tomatoes packed in extra virgin olive oil, chopped
1/4 cup dried cranberries
1/4 cup roasted pine nuts
1/2 avocado, diced
1/3 cup crumbled feta cheese (optional)
4 TB extra virgin olive oil
2 TB balsamic vinegar
2 tsp freshly squeezed lime juice
sea salt, to taste
ground pepper, to taste
Toss spinach with tomatoes, cranberries, pine nuts, avocado and optional feta cheese, if using, in a large salad bowl. In a separate small bowl, whisk together the olive oil, balsamic vinegar, lime juice, salt and pepper. Toss spinach salad with dressing and serve.

Nutrition Info (provided by Whole Foods Market)
Per Serving (67g-wt.): 190 calories (150 from fat), 17g total fat, 3g saturated fat, 3g protein, 10g total carbohydrate (2g dietary fiber, 5g sugar), 5mg cholesterol, 320mg sodium

[kevinpa]

The inspiration for this was Linda the fontlady's recipe for Raspberry Dream. (http://users3.ev1.net/~fontlady/raspberry_dream.html)

Orange dreamsicle Jello Salad is my twist to her wonderful recipe. 2.5 ecc trace protein approx. 8 servings

2 small packages of sf orange jello
one 8.25 oz can of DelMonte Carb Clever peach chunks (drained)
1/2 cup sf Davinci syrup (simple syrup or orange syrup or a combination of both)
1 cup water (boiling)
1/2 cup Nestle orange splash flavored water
1 can LAND O LAKES™ Sugar Free Whipped Heavy Cream.http://i43.photobucket.com/albums/e352/kevinpa/PP%20recipes/15106.gif
6 oz carton LC vanilla yogurt

In a 2 quart mixing bowl, wisk jello with 1 cup boiling water till dissolved.
Add Davinci syrup, flavored water and yogurt and wisk until smooth.
Refrigerate till partially set, about 40 minutes, then fold in the peaches and wisk in the entire can of LAND O LAKES™ Sugar Free Whipped Heavy Cream.

Pour into a 2 quart casserole or a 9 x 13 glass dish whichever suits your serving needs.

Cover and refrigerate for several hours.

http://i43.photobucket.com/albums/e352/kevinpa/PP%20recipes/DSC00002_321167.jpg

[cmcole]

Green Tea Marinated Cucumbers
Here the green tea works with sesame oil and rice wine vinegar as a low-oil dressing. This is a good relish with hot rice and grilled beef or tofu.
Green Tea Vinaigrette:
1 teaspoon sesame oil
1 teaspoon soy sauce
2 tablespoons rice wine vinegar
1 cup strong Celestial Seasonings Authentic green tea
1 teaspoon toasted sesame seeds
1 teaspoon shredded, dried seaweed, if available, OR 1 dash hot pepper sauce
3 small cucumbers, sliced into chunks
To make green tea, pour hot but not boiling water over teabags and steep for five minutes. Use one teabag for every 8 ounces (1 cup) of hot water. Whisk together vinaigrette ingredients, and toss with cucumbers. Cover and marinate for at least 2 hours before serving. Serves 2-4.
http://www.celestialseasonings.com/justforfun/recipes/gt_marinatedcucumbers.php

[cmcole]

http://www.celestialseasonings.com/justforfun/recipes/lz_vinaigrettetunasalad.php

Lemon Zinger® Vinaigrette Tuna Salad
After trying this dressing over tuna, you'll never use mayonnaise again.
1/2 cup cider vinegar
2 Lemon Zinger tea bags
1 cup light oil (such as vegetable or canola)
1 teaspoon dried basil
1/4 teaspoon sugar
1 head iceberg lettuce, chopped
1/2 cup sunflower seeds
1 large can (12-1/2 ounce) water-packed white tuna
Place the vinegar and tea bags in a jar, and steep for 20 minutes. Remove the tea bags, and squeeze the excess liquid into the jar before discarding the bag. Add the oil, basil, and sugar, and shake well. Combine the remaining ingredients in a large salad bowl; toss with the dressing. Chill 15 minutes, and serve.
Serves: 4
Preparation Time: 30 minutes
Chill Time: 15 minutes
From the Cooking With Tea Cookbook by
Jennifer and Mo Siegel.

[kevinpa]

They Cauli Me Tatar Salad

1 small to med head Cauliflower, chopped into 2 inch peices
4 scallions, sliced thin
1 stalk celery, sliced thin
1/4 cup dill relish, drained well
2 tablespoons sweet relish
1 tablespoon white vinegar
2 tablespoons SF Vanilla Davinci syrup
1 1/2 tablespoon Frenchies honey dijon mustard
1/2 cup mayonnaise (not salad dressing)
6 eggs, hard boiled and chopped
fresh ground pepper to taste
salt to taste


put chopped cauiflower is covered glass bowl with 2 tablespoons water and microwave on high for 7 min then let sit covered for 5 more min.

then put the first 9 ingredients in a large casserole and mix gently to keep cauliflower from breaking into small pieces.

top with eggs and salt and pepper to taste
then fold in gently cover and refridgerate for 2 hours or so.

8 Servings:
ecc: 2.5g
Protein: 5g
http://i43.photobucket.com/albums/e352/kevinpa/PP%20recipes/DSC00007.jpg

[Gaelen]

* Exported from MasterCook *

Curried Red Cabbage Slaw -- 2g protein, 9g ECC per cup

Recipe By : Gaelen, adapted from 'World Vegetarian' by Madhur Jaffrey
Serving Size : 8 Preparation Time : about 15 minutes stovetop, and 1 1/42 hours baked or braised
Categories : vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons extra virgin olive oil
1 teaspoon cumin seed
1/2 teaspoon fennel seed
3/4 cup onion -- finely sliced
3 cloves garlic
1 teaspoon grated ginger root
2 tablespoons curry powder
8 cups red cabbage -- finely shredded
1 cup unsweetened cranberry juice
1 cup Pacific Organics vegetable broth
1 tablespoon honey
1 1/4 teaspoons salt

Heat the oil, cumin and fennel seeds in a 4-6 qt. ovenproof casserole or frying pan, and when the spices begin to smell fragrant, stir in the onion, garlic, and grated ginger root. Saute 5 minutes, or until onions begin to brown (carmelize) slightly.

Stir in the curry powder, and toss to coat the onions. Stir in the cabbage, cranberry juice, vegetable broth, honey and salt. Bring to a boil, cover and bake in a 300 degree oven for about 1 hour. The cabbage should be sweet and sour, and meltingly tender. Dish can also be finished, tightly covered, on the stovetop on low heat. Taste halfway through, and adjust seasonings as needed.

Gaelen's Notebook: This recipe can be served hot, cold, or room temperature. I used half the sweetener Jafrey used. Her recipe called for sugar, but I switched it to honey. I also used unsweetened cranberry juice, but if you want to eliminate the honey, you can use an artificially sweetened cranberry juice cocktail, or one labeled "low calorie" or "diet."
- - - - - - - - - - - - - - - - - - -
Per Serving : 98 Calories; 6g Fat (47.6% calories from fat); 2g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 412mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

[cmcole]

http://www.foodfit.com/recipes/recipe.asp?rid=1449

Zucchini Salad with Tomatoes and Basil Vinaigrette
This recipe serves:
6



1 large zucchini, cut into half-circles about 1/2 inch thick
1 large yellow squash (or 2 small), cut into half-circles about 1/2 inch thick
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon finely chopped shallots
1 tablespoons extra virgin olive oil
2 tablespoons freshly chopped basil
salt to taste
1 large fresh tomato, diced (or 1 cup canned diced tomatoes, drained)
freshly ground black pepper



1. Place about 2 inches of water in a large pot, insert a rack or steamer basket into the pot and bring the water to a boil. Steam the zucchini and squash in the basket for about 3 minutes, or until their colors turn bright. Remove the basket and run under cold water to stop the cooking process. Set aside. 2. Meanwhile, in a small bowl, whisk the Dijon mustard, red wine vinegar and lemon juice together. Add the shallots and slowly whisk in the olive oil and basil. Season with salt and pepper to taste.
(The vinaigrette can be made in advance and stored in the refrigerator for up to 5 days.)
3. Gently toss the zucchini and squash in the vinaigrette with the tomatoes and serve at room temperature or chilled.
Serving Size: 3/4 cup of salad with vinaigrette

Number of Servings: 6
Per Serving Calories 50 Carbohydrate 6 g Fat 3 g Fiber 2 g Protein 2 g Saturated Fat 0 g Sodium 145 mg

[cmcole]

* Exported from MasterCook *

Japanese Spinach Salad with Sesame Dressing

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound spinach -- fresh or frozen
1 Tablespoon rice wine vinegar
1 Tablespoon sesame oil
1 Tablespoon tamari soy sauce
1 teaspoon sweetener
1 Tablespoon sesame seeds -- roasted

If using fresh spinach, wilt in a steamer 5 minutes; drain and refrigerate until cool

Thaw frozen spinach and drain well

Mix remaining ingredients and add to spinach

Sprinkle toasted sesame seeds on top

Serve cold or at room temperature

Source:
"Canada's Healthy Living Guide, May 2004"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 73 Calories; 5g Fat (53.7% calories from fat); 4g Protein; 5g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 343mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0

[cmcole]

http://lifewise.canoe.ca/FoodDrink/2006/08/15/1757032-ap.html

Fresh strawberry and blue cheese salad
- 500 ml (2 cups) halved or sliced strawberries (cut lengthwise)
- 500 ml (2 cups) mixed baby greens
- 250 ml (1 cup) cilantro, leaves only
- 1 rib celery, sliced lengthwise and finely diced
- 125 ml (1/2 cup) thinly sliced Bermuda onion
- 60 g (2 oz) toasted pecans
- 140 g (5 oz) blue cheese or Roquefort, crumbled
Dressing
- 125 ml (1/2 cup) extra-virgin olive oil
- 50 ml ( 1/4 cup) freshly squeezed fresh lemon juice
- 30 ml (2 tbsp) honey
- 15 ml (1 tbsp) raspberry vinegar
- Salt and freshly ground pepper, to taste
- 1/2 hot chili, minced
Place all ingredients for salad, except cheese, in a large bowl and toss gently.
Whisk dressing ingredients together (or place in a jar with a cover and shake vigorously) and pour over salad. Garnish with cheese.
Makes 4 servings.

[cmcole]

http://lifewise.canoe.ca/FoodDrink/2006/08/15/1757036-ap.html

Lemons Stuffed with Piquant Fruit Salad

This quick and easy dessert is high in aesthetics and low in calories. Double or triple the recipe, if you wish, to make the number and size of servings you want, and substitute other summer fruit, to taste.
With their pepper-inflected stuffing the lemons can also be served as a condiment, to accompany other courses of your meal. Just remember that basically each medium lemon half will hold about a rounded 50 ml ( 1/4 cup) of finely diced fruit salad and 5 ml (1 tsp) of the rosy lavender dressing. Larger lemons will hold more, of course. http://lifewise.canoe.ca/FoodDrink/2006/08/15/salads-inside3.jpg
Lavender dressing
- 90 ml (6 tbsp) water
- 30 ml (2 tbsp) freshly squeezed lemon juice
- 37 ml (21/2 tbsp) dried lavender leaves
- 50 ml ( 1/4 cup) superfine sugar (you could probably use Splenda or some other sweetener)
- Drop of rose water (optional)
Stuffed lemons
- 2 medium lemons, halved, squeezed and juice reserved
- 2 fresh apricots, pitted and finely diced
- 2 plums, pitted and finely diced
- 10 to 20 ml (2 to 4 tsp) minced fresh green jalapeno pepper
- Mint leaves for garnish
Prepare dressing first: In a small saucepan, mix water, lemon juice, lavender and sugar together and heat on low heat for 2 to 3 minutes, stirring constantly till sugar is dissolved. Strain and add a drop of rose water, if desired. Do not overcook or let stand without straining or mixture will turn bitter. (May be prepared in advance and refrigerated. Use extra over fruit salads, fine vanilla cake or ice cream.)
Use a spoon to hollow out each lemon half, leaving only the white pith. Cut a slice out of the stem end so it will stand. (Beware of making a hole in the bottom).
Finely dice fruit and combine in a small bowl with jalapeno pepper. Add a pinch of salt, if desired. Mix gently and stuff lemon halves. Top each with 5 to 7 ml (1 to 11/2 tsp) Lavender Dressing, garnish with mint leaves and serve, or cover and chill till serving time.
Makes 4 servings, of 1/2 lemon each, for a light dessert. May also be served as a condiment.

[Songwriter]

It doesn't list carbs but it surely must be low. This came from here (http://www.everydayhealth.com/publicsite/index.aspx?puid=A7FA6DE3-9451-447D-ADBE-CB2A39293834&IsP=16595&ct=HEART%20HEALTH). I have never tried it but I like to eat cabbage.

~ ~ ~
Fresh Cabbage and Tomato Salad

A quick and easy recipe that is a great alternative to the usual side dishes.

1 small head cabbage, sliced thinly 2 medium tomatoes, cut in cubes 1 cup sliced radishes 1/4 teaspoon salt 2 teaspoons olive oil 2 tablespoons rice vinegar (or lemon juice) 1/2 teaspoon black pepper 1/2 teaspoon red pepper 2 tablespoons fresh cilantro, chopped




In a large bowl, mix together the cabbage, tomatoes, and radishes.
In another bowl, mix together the rest of the ingredients and pour over the vegetables. Yield: 8 servings--Serving size: 1 cup
Each serving provides:
Calories: 41
Total fat: 1 g
Saturated fat: Less than 1 g
Cholesterol: 0 mg
Sodium: 88 mg
Calcium: 49 mg
Iron: 1 mg

[Gaelen]

Songwriter, I'll try to run your recipe through Mastercook...I'm guessing, based on the calories and the counts that are given, that it's around 8g carbs per serving, but I'll let you know.

[Missy]

Spinach Salad with Hot Bacon Dressing!!!! DELICOUS TOO!!!!

I made this off a recipe, but changed it enough to call it my own. I think. lol It's made with the intentions of tasting LIKE Applebee's spinach salad with hot bacon dressing...but? well, it's just darn good whether I achieved that or NOT! lol :D

Ingredients:

1/2 lb of Bacon, (chop while raw), fry it up, yum.
1/2 cup of onion (applebee's uses red onions, I used sweet)
some black pepper
1/4 cup of olive oil
1/2 cup of sherry wine vinegar
1 1/2 Tbs of sugar (you may even be able to make this completely with splenda actually?)
2 Tbs of Splenda
1 Tbs Dijon Mustard

SALAD:
8 cups of fresh Baby spinach
2 hardboiled eggs...only I ended up with 4, cause I liked that part! lol

Dressing:

Fry up the bacon bits, along with the onions till carmelized and bacon semi crispy. Pepper it.

Mix in a bowl your olive oil, sherry wine vinegar and sugar/splenda with wisk. Mix in dijon mustard until completely dissolved.

Pour in with the hot bacon and onions...and increase the heat to high and whisk until the sugar is dissolved completely.

Toss the hot bacon dressing with the spinach. Top with eggs and gently toss.

and EAT..and EAT AND EATTTTTTTTTTTTTTTTT!!!!!!!!

I don't know the counts specifically...but from what I can tell it's pretty much the onions and the sugar that are the carbs in this recipe. You can eat ALOT of spinach for little carbs!

Anyways, it was delicious..and both my husband and myself definitely enjoyed this and went back for MORE!

[kevinpa]

If I would have had black olives, that is the only thing that seems to be missing that I would add next time I make this.

Spaghetti Squash Mock Pasta Salad (total ecc 52 protein 120) at least twelve 1/2 c. servings.


1 spaghetti squash, about 1 1/2 lbs.
2 stalks of celery, chopped
6 green onions, chopped
3 small zucchini, chopped
1/2 tsp. basil leaves, crushed
1/2 tsp. oregano leaves, crushed
1 tsp. minced garlic
1/4 tsp. each of marjoram, thyme, and Salad Supreme
2 tbsp. EVOO
5 to 6 med. roma tomatoes, seeds and pulp removed then chopped
1/2 c. grated Parmesan cheese
1/2 c. shredded Parmesan cheese
1/4 c. shredded chedder cheese
1/2 c. bacon chopped

Cook bacon until it starts to crisp and remove from pan and save bacon grease.
Cook squash per your normal method(I cut in half and steam mine).
Remove seeds and fibrous strings.
Remove spaghetti-like squash strands with two forks and drain any excess water and set aside to cool.
Sauté veggies(except tomatoes) and herbs in bacon grease and EVOO until they are the desired tenderness and set aside.
In a large mixing bowl combine spaghetti squash, veggie sauté, tomatoes, cheese, and bacon.
Salt and pepper to taste.
Cover and chill in fridge until ready to serve.

http://i106.photobucket.com/albums/m273/kevinpa1/ssps02.jpg

[neuronaut]

Rainbow Slaw - 4 net carbs per serving (http://lowcarbohydrate.blogspot.com/2007/02/rainbow-slaw-4-net-carbs-per-serving.html)

http://bp0.blogger.com/_sn6U-Rug5ZI/Rcc1XP0nh7I/AAAAAAAAAD4/zOcOA66O9Lg/s320/IMG_0868.jpg (http://bp0.blogger.com/_sn6U-Rug5ZI/Rcc1XP0nh7I/AAAAAAAAAD4/zOcOA66O9Lg/s1600-h/IMG_0868.jpg)Rainbow Slaw is my own invention. It is also now my favorite low carb dish! The primary ingredient is called "Rainbow Salad". This is found in your grocery store produce section next to the bagged lettuce. "Rainbow Salad" contains slivers of stocks from broccoli, cauliflower, carrots, and red cabbage. And, it is relatively low in net carbohydrates. The "Rainbow Salad" gives the slaw a delightful crunchiness. The sauce is tangy but sweet. The dish is quick and easy to make. The entire dish has 34 net carbs. It makes 8 large servings at 4 net carbs each.



Ingredients:

1/2 cup vegetable oil
1/4 cup white vinegar
2 tablespoon Soy Sauce
1 Splenda Quick Pack
1/2 tsp. - 1 tsp. garlic salt
1 tsp. finely grated fresh ginger
24 oz. (2 bags) of "Rainbow Salad"
1/2 cup sunflower seeds

Instructions:

In microwavable bowl, combine oil, vinegar, soy sauce, Splenda Quick Pack, garlic salt, and ginger. Microwave on high for 1 minute to release flavors from spices. Add "Rainbow Salad" and sunflower seeds. Stir or toss until evenly coated.

Comments:

I welcome your comments on this recipe. I think if you try it, you'll like it. For more of my recipes, come visit my diet blog... http://lowcarbohydrate.blogspot.com/index.html

[Ammy]

Middle Eastern Cucumber & Tomato Salad
(makes 4-6 servings)
4 cups peeled cucumbers, cut in 1/2-inch chunks
4 cups riped tomatoes, cut in 1/2-inch chunks
1 large red or green bell pepper, cut in 1/2-inch chunks
3 tablespoons fresh cilantro, chopped (optional)
3 tablespoons fresh mint, chopped (optional)
1 cup crumbled or cubed feta cheese (optional)
1/2 cup pitted kalamata olives (optional)
2 scallions, cut in 1/4-inch slices (optional)
3 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1) Chop the fresh vegetables as described above and place in a large salad bowl or glass bowl. Refrigerate until ready to serve so the salad will be nice and cold. If adding olives, feta, herbs, and/or green onion, sprinkle them evenly over the salad.
2) Mix the oil and vinegar, salt, and pepper in a small bowl and set aside until ready to serve.
3) Pour the dressing over the vegetables, toss.
4) Taste for salt, pepper, quantity and balance of the dressing. Add more of any of the dressing ingredients if you like.

I don't have the counts, but this certainly CAN'T be high in carbs!

[Gaelen]

I've been eating a lot of watermelon during this chemo regimen--it takes away the metallic taste from chemo, and hydrates me a little and just is generally refreshing when it's 90+ degrees.

Getting a little inventive, I came up with this recipe for a fresh fruit (mainly melon) salad with a little Japanese kick. A 3/4 cup serving is only 7g ECC. Enjoy!

Fresh Herbed Fruit Salad

Recipe By : Gaelen/Pat
Serving Size : 6 Preparation Time :0:15 minutes
Categories : fruit, salad, vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup watermelon -- seedless, medium dice or 1/2" melon balls
1 cup honeydew melon
1 cup diced pineapple -- fresh
1 tablespoon chopped chives
1 tablespoon chopped cilantro
2 tablespoons rice wine vinegar -- Mirin, unsweetened
1 teaspoon sesame oil
1/2 teaspoon red pepper flakes -- or to taste

Yield:
"4 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving : 38 Calories; 1g Fat (21.4% calories from fat); trace Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg Sodium.

Directions: dice or make into small balls the melons and pineapple.
Mix the prepared fruit, chopped chives and cilantro together.
Mix the rice wine vinegar, sesame oil and red papper flakes to taste together. Toss with the fruit and herbs, and serve with a squeeze of fresh lime and a grinding of salt. Enjoy!

[Bellgirl]

This is a favorite summer salad right now; it came from Tooran K at Family Oven:

Cucumber Avocado and Cilantro Salad

1 large Cucumber (or 2-3 small), peeled and cubed
2 med. Tomatoes or 10-12 grape tomatoes, cut up
1 Avocado, peeled, seeded and cubed
1/2 Red Bell Pepper, seeded and cubed
2 Green Onions, sliced
2 T fresh Cilantro, chopped
A shake of Lemon Pepper (if you've got it; Black Pepper will do)
Juice of 1/4 Lemon
Juice of 1/2 Lime

Toss gently together and chill for a bit before serving (if you can wait that long!)

Counts for the *entire recipe* are approx:

390 Cal; 31 Fat; 31 carb; 14 Fiber = 17 ECC; 7 Protein

Enjoy!