Salads and Dressings

There’s something about the combination of these flavors that’s out of this world. For those with a few carbs to spare, throw in a bit of chopped-up pear. If I’m having a sweet or a salty craving, this salad will almost always take care of it. (Left over flank steak also beefs up this dish). Bon appetit!

Mix all together and chill before serving NOTES : Counts for ranch dressing not included in totals.

Brown onion and green pepper in a little bit of oil in skillet. Add steak strips and cook until done. Add slices of Provolone cheese and cook a few seconds until melted. Serve on a bed of lettuce. Top with sliced tomatoes and mayo.

Combine pineapple and veggies. Toss. Mix rest of ingredients together. Spoon over veggie mixture. Mix well. Chill. Mix again before serving. NOTES : Stevia not included in counts

Drain gravy juice from can, Heat the Roast Beef (microwave works great). Place Roast beef over lettuce and top with: cheese, sour cream, black olives and salsa. NOTES : Makes two good size servings at approximately 4/5 carbs per serving. Counts for Herford’s Shredded Beef and low-carb salsa not included.

For ranch dressing: combine first 9 ingredients and whisk well. Add more cream if a thinner consistency is desired. For Blue cheese: combine first 9 ingredients with extra vinegar and 1 oz of the cheese. Blend until smooth, then stir in the remaining crumbles blue cheese. Yield: 1 ½ cups

Mix everything well and keep refrigerated. Makes about 2 ¼ cups.

This is not my own recipe *Note…I work full time so rather than shred all the veggies I just bought the stuff that’s already shredded in the bag. Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice.) If you have no food processor, cabbage and carrots may be “chopped”, by adding small pieces of them to your blender with cold water and hitting the “grate” or med-low setting. Be sure to drain very well before proceeding. Combine Splenda, salt, pepper, half-and-half, mayonnaise, buttermilk (or cream), vinegar, and lemon juice in a large bowl and beat until smooth. Add the cabbage and carrots and mix well. Cover and refrigerate for at least 2 hours before serving. When served, this will taste just like the creamy sweet slaw served in restaurants like KFC, Lee’s, and many BBQ places.

1. Stir together salsa, sour cream and chili powder in a Small bowl. Mix well. 2. Combine all salad ingredients in large bowl, toss lightly. Serve with dressing.

Blend all ingredients until smooth. Yields ¾ cup dressing.. if you want it thicker you can decrease the amount of water.. This is nutty and tart a great substitute for oriental style dressing.