Low Carb Salads And Dressings Recipes

Ingredients:

1 medium tomato, chopped
1/2 medium cucumber, chopped
1/2 medium green pepper, seeded and chopped
1 celery stalk, finely chopped
1/4 cup onion, chopped
1 tbsp parsley, freshly chopped
1 herb dressing:
3 tbsp red wine vinegar
2 tbsp lemon juice, freshly squeezed
1 tbsp olive oil
1 tsp dijon-style mustard
1/2 tsp oregano
1/2 tsp garlic powder

Instructions:

Instead of blending the vegetables to make the traditional soup, stop at
the chopping phase and serve as a salad.

Combine first 6 ingredients in a 13 x 9 x 2-inch baking dish.

Combine all ingredients for the Herb Dressing and mix or whisk until
thoroughly blended.

Pour dressing over the vegetables; toss gently

Chill at least 2 hours.

Arrange lettuce leaves on serving platter. Spoon salad over leaves and
serve.

Yield: 5 servings

One Serving = 1/2 cup Calories: 57 Protein: 2 g Fat: 3 g Carbohydrate: 7 g
Fiber: 2.8 g Cholesterol: 0 mg Sodium: 34 mg Potassium: 335 mg

Exchange: 1 Vegetable 1/2 Fat

Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.

Shared by: Norman R. Brown

Servings: 5