Low Carb Salads And Dressings Recipes

Ingredients:

1 lb carrots
2 ears corn-on-the-cob or
1 . 2 cups corn kernels
1 bunch sage or basil leaves
1 red or green bell pepper
1 . halved, seeded & sliced
1/2 tsp red chili flakes
1/3 cup vegetable oil
1/4 cup red wine vinegar
1 1/2 tsp sugar
1/4 tsp thyme, crushed
1/4 tsp rosemary, crushed
1/4 tsp black pepper
1 can black, red, kidney or pinto
1 . beans, 15oz, drained
1 salad greens or sage leaves
1 paprika

Instructions:

Trim the carrots and cut into narrow, short sticks. Remove the husks
from the corn and with a large knife, cut the raw kernels from the
cob. Hold the sage leaves together in a clump and finely slice
crosswise to get a measure of 1/4 cup, packed. Combine the carrots,
corn, sage, bell pepper and chili flakes in a bowl.

For the dressing, combine the oil, vinegar, sugar, thyme, rosemary and
pepper in a jar. Shake well. Toss the beans with 2 Tbsp dressing.
Toss the remaining dressing with the carrot salad. Spoon the carrot
salad into the center of the dinner plates with the bean salad
alongside. Trim each plate with a few green or sage leaves.

Nutritional Information per serving: 360 calories, 15g fat, 164mg
sodium, 52g carbohydrates, no cholesterol

** Fort Worth Star Telegram - Food section - 9 August
1995 ** Posted by The WEE Scot -- Paul MacGregor

Servings: 4