Atkins Salad Recipes
Salad, Mushroom W.Walnuts & Watercress - Atkins Recipe
This Salad, Mushroom W.Walnuts & Watercress - Atkins Recipe is one of many in
our collection of Low Carb Recipes. these are culled from various
sources, some my own. whilst some are low carb recipes, there are also
some low fat recipes, whilst and diabetic recipes. The one thing they
all have in common with this Salad, Mushroom W.Walnuts & Watercress - Atkins Recipe, is that they can
all be seen as diet recipes in one form or another.
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Salad, Mushroom W.Walnuts & Watercress - Atkins Recipe
Ingredients:
1 large shallot, finely diced
1/4 tsp salt
1 tbsp red wine vinegar
3 tbsp walnut/olive oil, divided
pepper
2 large portobello mushrooms, stems removed
3 tbsp walnut/extra virgin olive oil, plus a little extra
1 bunch watercress, stemmed, washed, dried
3 tbsp walnuts, roasted, chopped
Instructions:
Adapted from Deborah Madisons in Vegetarian Cooking for Everyone
Portobello lovers will appreciate this elegant salad. Roasting walnuts
brings out their flavor.
1. Heat broiler. For vinaigrette: combine shallot, salt and vinegar in a
bowl. Whisk 2 tbs walnut oil into mixture. Season to taste with pepper.
2. Brush mushrooms with remaining oil; sprinkle with salt and pepper. Grill
or broil 4 minutes per side 4' from heat source.
3. Cut mushrooms into wide strips. Toss with 1 tbs vinaigrette.
4. Arrange watercress and walnuts on salad plates and spoon remaining
vinaigrette evenly over each. Arrange mushrooms on top.
Prep time: 15 minutes
Bake/Cook time: 8 minutes
Carbohydrates: 5 grams Net Carbs: 3.5 grams Fiber: 1.5 grams
Protein: 3 grams
Fat: 14 grams
Calories: 149
Servings: 4
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I've run less risk driving my way across country than eating my way across it.
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