Atkins Bean Recipes

Ingredients:

2 tbsp lemon juice
2 tsp whole-grain Dijon mustard
1/3 cup olive oil
3 cup cooked green beans
8 cherry tomatoes
8 black olives, pitted, and
coarsely chopped
1 shallot or 1/4 small onion, diced
1/4 cup fresh basil, finely chopped
1/4 cup fresh parsley, finely chopped
Salt, to taste
Freshly-ground black pepper, to taste
12 oz salmon steak, grilled or broiled,
and chilled
= (or one 12-oz can salmon)
6 cup mixed salad greens
1 roasted red pepper, cut into strips

Instructions:

In a large bowl, combine lemon juice and mustard; whisk until blended. Add
olive oil in a thin, steady stream, whisking constantly until smooth. Add
green beans, tomatoes, olives, shallot, basil and parsley and toss to
coat. Season with salt and pepper to taste.

Cut salmon into 1-inch cubes; add to salad. Toss gently to coat. Arrange
greens on serving plates; top with salmon mixture. Garnish with pepper
strips.

This recipe yields 4 servings.

Carbohydrates: 15.5 grams
Net Carbs: 10 grams
Fiber: 5.5 grams
Protein: 20.5 grams
Fat: 29.5 grams
Calories: 399

Description:
"This recipe turns a piece of leftover salmon into a satisfying main dish
for four. Feel free to substitute dill or chives for the herbs listed."
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-19-2003 by Joe Comiskey - Mad's Recipe Emporium"

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Per Serving (excluding unknown items): 330 Calories; 22g Fat (59.4%
calories from fat); 21g Protein; 14g Carbohydrate; 6g Dietary Fiber; 44mg
Cholesterol; 164mg Sodium. Exchanges: 2 1/2 Lean Meat; 2 1/2 Vegetable; 0
Fruit; 4 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 4