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Archive for the ‘Salads & Dressings’ Category

001

This was what we had for lunch today.  I love this recipe in the summertime!  So easy to throw together for lunch without heating up the kitchen.  When I have a little leftover cooked chicken or steak, I like to add it to the top of this salad to make it a complete meal.  But this salad is delicious without any meat at all!  🙂 .  This can tasty dish be enjoyed by people on all phases of Atkins and Keto diets.  It is suitable for Primal-Paleo followers as well.

Many more delicious low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself, is almost exclusively comprised of my recipes with some new creations by Chef George Stella and Jennifer Eloff.  Order your copy (or any of our  cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

2 T. lime juice

2 T. rice vinegar

2T. + 2 tsp. sesame oil

1 tsp. hot sesame oil (or ¼ tsp. Sriracha sauce)

3-4 drops liquid sweetener

3 T. low-sodium soy sauce

1 tsp. minced fresh ginger

6 c. shredded Napa cabbage

1 c. chopped fresh cilantro

1 shredded carrot

½ fresh jalapeno, seeded, sliced in small julienne strips

OPTIONAL:  2 T. peanut butter added to dressing (not calculated in below).  Leftover cooked steak (or chicken as shown above). Adding ½ c/ chicken to each serving adds about 150 calories, 9g fat, 18g protein to each serving.

DIRECTIONS:  Whisk first 7 ingredients together in a small bowl for the dressing.  Set aside.  Shred/slice napa cabbage and place in large bowl.  Add grated carrot, cilantro and julienned jalapeno.  Toss well and plate servings.  You can alternately so plate directly in layers on each person’s plate if you prefer (what I in the photo above).  If adding any meat, sprinkle in equal amounts on each serving.  Provide dressing in individual small cups for each person to add as they please.

NUTRITIONAL INFO: Makes 4 servings, each containing approximately:

95 calories, 3.6 g  fat, 2.9 g  protein, 13.5 g  carbs, 5.0 g  fiber, 8.5 g  NET CARBS, 350 mg sodium

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Click to enlarge (shown with my Balsamic Vinaigrette)

Grilled Chicken Green Salad (shown with my Balsamic Vinaigrette)

The light and delicious salad shown above makes a complete meal.  I’ve eaten it both for lunch or dinner.   It’s one of my favorite ways to use 1-2 pieces of leftover grilled chicken if that doesn’t go into a sandwich first.  I like to have my husband grill a few extra pieces of chicken and freeze for a quick thaw and quick lunch like this.  I remembered today I still had a char-grilled chicken breast in my freezer and decided to thaw and slice it to have atop our salads.  We both love smoked meats, and to go on green salads……well how can you go wrong?  A very nice and easy meal, this one!   This salad can easily help you stay within your carb limits!  This salad is suitable for all phases of Atkins, Keto diets and Primal-Paleo consumption as well.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

2½-3 c. loosely packed mixed salad greens of your choosing (enough to fill a dinner plate nicely)

¼ small carrot, sliced thinly (optional)

5 thin slices cucumber

3 cherry tomatoes, sliced in halves

3 oz. grilled chicken breast, sliced thin (I leave the skin on)

1½ T. my Balsamic Vinaigrette

DIRECTIONS:  Cut up and plate the salad greens, carrot, tomatoes and cucumbers.  Slice and add the grilled chicken.  Top with the dressing and serve.  ENJOY!

NUTRITIONAL INFO:  Makes salad for 1 person.  This salad contains:

329 cals., 20.2g fat 8.9g carbs, 4.1g fiber, 4.8g NET CARBS (3.6 if you omit carrot), 25.7g  protein, 356 mg sodium

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Asian Chicken Salad with Peanut Dressing

Asian Chicken Salad with Peanut Dressing

This recipe is an older one on my site, but it is so good and has been so popular, I thought I’d re-share it for those who missed it the first time around.  I love this recipe in the summertime!  It’s so easy to prepare and simply DELICIOUS!  Best of all, no oven required to heat up your kitchen.  Summer in Texas forces us to think about such things.  We’re already averaging 98º-100º daily! Lord what will July and August be like this year in Central Texas?  I don’t mind doing a quick skillet sear, but don’t want to turn that oven on very often in summer.   This salad is is just perfect for Texas summer weather and is suitable for all phases of Atkins and Keto diets as well.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS:

1 large chicken breast, skinned (8 oz.)

1 T. butter

2 T. lime juice

2 T. rice vinegar

1 T. olive oil

1 tsp. sesame oil

1 tsp. hot sesame oil (or 1/8 tsp. Sambal Oelek chili sauce, or Sriracha)

2 drops liquid stevia

1/2 tsp. low-sodium soy sauce, tamari or coconut aminos

1 T. peanut butter

4 c. Napa cabbage, shredded (or mixture of lettuce or cabbage slaw mix)

½ c. fresh cilantro, chopped

2 large green onions, chopped

½  carrot (5″) shredded with a carrot peeler

1  fresh jalapeno, seeded, sliced in thin strips 1″ long

DIRECTIONS:  Slice chicken diagonally into smaller pieces for quickest cooking.  Heat butter in skillet and sear chicken well on all sides.  Remove and slightly cool.  Alternately, you can use leftover grilled chicken as I did in photo above.  Slice into smaller slices if desired.

For the dressing, whisk the next 8 ingredients together in a small bowl and set aside for flavors to develop.

In a large bowl or on your cutting board, shred cabbage and place in large bowl.  Add grated carrot, cilantro, green onion and chopped jalapeno.  Toss well and plate greens equally on two plates.  Top each with half the chicken meat.  Provide dressing in individual cups on the plate for each person to add as they please.

NUTRITIONAL INFO: Makes 2 large servings, each contains:

450 calories, 25.5g fat, 10.2g carbs, 3.35g fiber, 6.85g NET CARBS, 39.5g protein, 632mg sodium

 

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Iranian Cucumber Salad

This is one of those recipes I make so often, I no longer even think of it as a recipe.  I keep saying I’m going to upload it to the blog, but frankly, keep forgetting to do it.  I think it’s high time I shared this with my readers because it’s so darn good!

When I lived in Iran as a child, our maid Fatimeh made this salad often for us.  She preferred it with traditional Iranian sheep or goat yogurt but my mother preferred it with sour cream, as did the rest of us.  But Greek yogurt makes this salad nicely as well.  This is absolutely delicious with baked or grilled meats, grilled fish and all Middle Eastern food.  We find it is even good with Indian food, as it is similar to Raita.  It is suitable for all phases of Atkins, Keto diets and Primal Blueprint if you eat sour cream or yogurt.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

INGREDIENTS:

1   8″ long cucumber, peeled or not, your preference

¼ c. sour cream or Greek yogurt (or a mixture of the two)

2 tsp. crushed dried spearmint (or 1 T. fresh finely chopped)

VARIATION:    Add 1 T. finely minced onion

DIRECTIONS:  Peel cucumber if that is your preference.  Cut into slides not too thin and place in a bowl of ice water.  Chill there for 15-20 minutes.  Strain off water and ice and dump the slices onto some paper towels.  Pat them dry with more paper towels and place in a medium mixing bowl.  Finely crush the mint between your palms and add to the bowl.  Add the sour cream (or yogurt) and dash of salt.  Stir until all sides of the cucumbers are coated with sour cream and mint.  Place in a pretty serving bowl.   Garnish with mint or tomatoes if desired and serve right away or the dressing will get watery from the bleeding moisture of the cucumbers.  When I serve this for company, I toss the sour cream on at the very last minute before serving. 🙂

NUTRITIONAL INFO:    Makes 4 small servings, each contains:

40 calories, 3.15 g fat, 2.25 g carbs, 0.57 g fiber, 1.68 g NET CARBS, 1 g protein, 87 mg sodium

 

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Click to enlarge

        Tomato Mushroom Salad

This Atkins Induction, Keto and Primal-Paleo friendly salad is ever so good and colorful, too!  I just love this stuff!

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! But George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8! You’ll LOVE these delicious recipes, so order yours (Volume 8 or ANY of our cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  For a limited time, there is free shipping if you order 2 or more cookbooks on the same order.  Remember, they make GREAT birthday or holiday gifts!If you’ve already purchased a book, take a moment and drop by the our Amazon page and  leave your personal review on the latest book.  Inquiring minds want to know. 🙂

INGREDIENTS:

3 T. olive oil

1 portobello mushroom, cut into ¾” dice

2 Roma tomatoes, seeded and chopped large

10 black olives, cut into halves or thirds

2 fresh basil leaves chopped

¼ c. green onion, chopped

1 tsp. yellow onion, chopped

1 T. balsamic vinegar

1 clove minced garlic

Sprinkle of black pepper and salt

VARIATION:  Add a little crumbled feta cheese on top.

DIRECTIONS: Saute cubed mushroom in olive oil with shallots and green onion.  Remove when mushroom is done and cool.  Add other ingredients and stir well.  Chill 30 minutes or so before serving.  Would also be nice to served in a lettuce leaf.

NUTRITIONAL INFO: Makes 2 servings, each containing:

251 calories, 23 g fat, 10.7 g  carbs, 3.1 g fiber, 7.6 NET CARBS, 3.75 g  protein, 190 mg sodium

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This delightfully tasty salad was what we had for lunch today.  It was filling yet light.  I was out of my homemade Italian sausage so I had to use some commercial from Sam’s I had in the freezer.  This is the time of year we like to eat light like this for lunch.  Too hot in Central Texas to be cooking at noon time. 🙂  This recipe is suitable for all phases of Atkins.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! But George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8! You’ll LOVE these delicious recipes, so order yours (Volume 8 or ANY of our cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  For a limited time, there is free shipping if you order 2 or more cookbooks on the same order.  Remember, they make GREAT birthday or holiday gifts!If you’ve already purchased a book, take a moment and drop by the our Amazon page and  leave your personal review on the latest book.  Inquiring minds want to know. 🙂

INGREDIENTS:

2 links Italian sausage

4 c. fresh raw baby spinach leaves

2 oz. red onion, sliced as thin as possible

1 Roma tomato, cut into pieces

6 black olives, cut into halves

¼ c. my Shawarma Mayo Salad Dressing

2 T. shredded Parmesan cheese

Dash each coarse black pepper and salt

DIRECTIONS:  Place 2 cups spinach leaves on each of two serving plates.  Sliver up the onion and sprinkle evenly over both salads.  Slice and add half the olives to each plate.  Cut the tomato into wedges and those in half and add half of the tomato to each plate.  Sprinkle 1 T. shredded Parmesan atop each salad.  Set aside for now.  Brown the sausage links in a skillet over medium-high head until fully done. Slice them and place slices on each of the salads equally.  Drizzle half the salad dressing on top of each salad and serve at once, allowing each person to salt and pepper to their taste at table.

NUTRITIONAL INFO:   Makes two servings, each contains:

642 calories, 62.1 g fat, 9.2 g carbs, 2.45 g fiber, 6.75 g NET CARBS, 23.25 g protein, 845 mg sodium

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Click to enlarge

         Greek Tzatziki

This well-known Greek sauce is one of those recipes I’ve been meaning to put up on my site for ages and ages and just kept forgetting to do it.  This year I’m really trying to get to posting all those recipes I make often but are the meal “extras” and not the “main attraction”.   This is typical condiment with Greek food and  Middle Eastern/Mediterranean grilled beef or lamb kebabs and ground beef/lamb koftas.  It’s also great on tuna, salmon or crab cakes or on shawarma gyros-type sandwich wraps.  I’ve even used this sauce on cucumber-tomato salads as a dressing!  It’s ever so simple to make, too!

Be sure to squeeze out as much water from your grated cucumber as you can before combining all the ingredients or else it will bleed out its water into the sauce and really weaken the flavor and spoil the appearance.  This recipe is not suitable for Induction due to the yogurt, but you could make it with all sour cream and enjoy 2-3 Tbsp.  This sauce is suitable for other Keto diets and Primal Blueprint (occasionally), but not at all Paleo approved.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS:

1 large 8-9″ cucumber, peeled, seeded and grated

1 c. drained or Greek yogurt, or half yogurt and half sour cream (my personal preference), or all sour cream (for lower carbs)

1 clove garlic, minced

1 T. yellow onion, minced finely

½ tsp. dried dill weed (or 2 sprigs fresh, chopped)

½ tsp. dried mint (or 1 T. fresh, chopped fine)

Dash each salt and black pepper

DIRECTIONS:  At least 1 hour before serving, peel the cucumber.  Cut in half and seed with a spoon.  Grate the cucumber onto paper toweling double thick or even better, place it in a clean cotton woven kitchen towel (not terry cloth, please).  Blot the water away with paper towels or wrap, twist and squeeze it in the kitchen towel to remove all water.  You want to get as much water out as you can.  Add the cucumber to a medium bowl.  Add all remaining ingredients and stir well.  Cover and chill until ready to serve.  If it bleeds out more water, blot it from around the edges with a paper towel, stir and serve.

NUTRITIONAL INFO:   Makes about 2 cups or 4 servings (perhaps more depending on how much people eat).  1/4 of the batch contains:

102 calories, 8.1 g  fat, 4.6 g  carbs, .8 g  fiber, 3.8 g  NET CARBS, 3.2 g. protein, 110 mg sodium

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