Ingredients:

2 cups romaine lettuce, chopped
2 cups bok choy, chopped
½ cup endive, chopped
½ cup spinach, stems removed and chopped
½ cup red cabbage, chopped
½ cup cucumbers, peeled and sliced
½ cup celery, sliced
½ cup mushrooms, sliced
¼ cup carrot shreds (I use jicama!)

Method

Toss everything together. The book suggests a poppyseed dressing, but I have not found one that was low-carb/low-sugar, so I usually use a good Italian and it’s fine.

Serves: 1 – count for entire recipe
CarbsPerServing: 22g carbs /10g fiber
Prep Time: Just chopping
Effort: Easy

Source: Atkins Diet Recipes

Ingredients:

3 Tbs. Granulated Sugar
6 Tbs. Thai Kitchen Fish Sauce (Or To Taste)
1/3 Cup Fresh Lime Juice
12 Oz. Cooked Prawns, Scallops Or Cleaned Calamari
1/4 Cup Fresh Mint Leaves
4 Tbs. Thai Kitchen Spicy Thai Chili Sauce
1 Small Red Onion, Thinly Sliced
2 Chopped Scallions
1 Stalk Fresh Lemon Grass, Bruised And Cut In Small Pieces (Optional)
2 Thinly Sliced Cucumbers

Method

Dissolve Sugar In Fish Sauce And Lime Juice. Combine Remaining
Ingredients And Toss With Liquid Mixture. Serve On A Bed Of Lettuce;
Garnish With Cilantro Leaves.
Serves: 4

Source: Thai Kitchen and Epicurean International

Ingredients:

2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons sugar
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper
dash salt

Method

Lightly peel the potatoes and cut into bite sized pieces. Place in a
pot of salted water and boil the potatoes for 5 to 10 minutes till fork
tender, depending upon the size you cut them. While the potatoes are
cooking in a bowl make the dressing by mixing the mayonnaise, pickle
relish, sugar, white onion, mustard, vinegar, celery, pimento, carrot,
parsley, pepper, and salt. When the potatoes are done and have cooled
add the sauce and refrigerate for 2 hours. The best is if you allow this
to sit overnight.

The Colonel’s Baked Beans used to be baked and made fresh daily. Now there
made with a can of Navy Beans made by Hanover and a bag of sauce and
precooked frozen bacon. When it is needed it is just microwave and there
you go.

Source: KFC Recipes Cook Book

Ingredients:

4 boneless, skinless chicken breast halves
1/2 cup teriyaki marinade (store bought)
4 cups chopped iceberg lettuce
4 cups chopped green leaf lettuce
1 cup chopped red cabbage
5.5 oz. can pineapple chunks in juice, drained tortilla chips

Pico de Gallo

2 medium tomatoes, diced
1/2 cup diced spanish onion
2 tsps. chopped fresh jalapeno pepper, seeded and de-ribbed
2 tsps. finely minced fresh cilantro
pinch of salt
(Combine all ingredients in a small bowl. Cover and chill)

Honey Lime Dressing

1/4 cup Grey Poupon dijon mustard
1/4 cup honey
1-1/2 Tbsps. sugar
1 Tbsp. sesame oil
1-1/2 Tbsp. apple cider vinegar
1-1/2 tsps. lime juice

Method

Blend all the ingredients in a small bowl with an electric mixer,
Cover and chill.
Marinate the chicken in the teriyaki for at least two hours. Use a
resealable plastic bag. Put in fridge. Preheat outdoor or indoor
grill. Grill the chicken for 4-5 mins. per side or until done. Toss
the lettuces and cabbage together and divide into 2 large serving
size salad bowls. Divide the pico de gallo and pour in equal portions
over the two bowls of greens. Divide the pineapple and sprinkle on
salads. Break tortilla chips into large chunks and sprinkle on salads.
Slice the grilled chicken into thin strips and divide among bowls.
Pour the dressing into two small bowls and serve with the salads.

Source: Cooking & Recipes - Top 200 Recipes

Ingredients:

1 pound boneless skinless chicken breasts, cooked and shredded
1 cup salsa, drained
2 hard cooked eggs, finely chopped
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons finely chopped onion
1 teaspoon grated lime peel
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
lettuce leaves

Method

In a large bowl, combine all ingredients except lettuce leaves.
Mix well.
Serve over lettuce leaves.

Source: Cooking & Recipes - Top 200 Recipes

Ingredients:

6 ripe figs
6 slices prosciuitto or Parma ham
A good handful green or purple basil
6 small balls buffalo mozzarella, torn

For the Honey and Lemon Juice Dressing:

1 tablespoon good honey
6 tablespoons extra virgin olive oil
3 tablespoons lemon juice
Sea salt and freshly ground black pepper

Method

Cut a criss-cross in the figs, but not quite to the
bottom, and then, using your thumb and forefinger,
squeeze the base of the fig to reveal the inside.
Place the figs on a large plate and weave around I
piece of prosciutto or Palma ham around each fig.
Add the ripped up basil and the buffalo mozzarella.
Drizzle over the honey, making sure each fig has some
in the middle, then drizzle the olive oil, lemon
juice, and salt and pepper.
Or: Mix all the dressing ingredients together in a
bowl and season, to taste, then drizzle everything
with the honey and lemon juice dressing.

Yield: 6 servings

Source: Jamie Oliver Cook Book

Ingredients:

2 tablespoon Sesame seeds
1 pound Fresh bean sprouts thoroughly washed and drained
3 Garlic cloves, peeled and minced
2 md Scallions — trimmed & minced
1 - 1″ cube ginger, peeled and minced
2 tablespoon Oriental sesame oil
1/3 cup Soy sauce
2 tablespoon Cider vinegar
1 tablespoon Mirin (sweet rice wine)
2 teaspoon Light brown sugar
1 teaspoon Spicy sesame oil

Method

PREHEAT OVEN TO 300F. Toast the sesame seeds by spreading them
over the bottom of a pie tin. Roast for 12-to-16 minutes, stirring often,
until they are golden. The seeds can be toasted in advance and stored
in an airtight container.
Place the bean sprouts in a large heatproof bowl and set it aside.
In a medium-size skillet set over moderately low heat, stir-fry the garlic,
scallions and ginger in the oil for 2 to 3 minutes, until they are limp. Add
all the remaining ingredients, increase the heat to moderate, then boil the
mixture, uncovered, for 1 minute to slightly reduce the liquid. Pour the
boiling dressing over the bean sprouts, toss well, then cover the bowl and
chill the salad for several hours. Toss again before serving.

Source: e-cookbooks.net

ingredients:

1/2 cup currants
1/4 cup orange juice
1/4 cup lemon juice
1/3 cup canola oil
1 tablespoon canola oil
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
3 cups water
1-1/2 cups couscous
1 large carrot, diced
1 large red bell pepper, seeded and diced
1/2 small red onion, diced
1/4 cup finely chopped fresh parsley

Method

Place the currants, orange juice, lemon juice, 1/3 cup canola oil, salt,
cinnamon, and cayenne pepper in a jar with a tight-fitting lid and shake
well. Set aside. Bring the water and 1 Tbsp. canola oil to a boil in a
medium saucepan. Stir in the couscous, then remove from the heat, cover, and
let stand for about 6 minutes, or until the water is absorbed. Transfer the
couscous to a large bowl, fluff with a fork, and let cool. Steam the carrot
and bell pepper until they are a bright color, but still crunchy, about 3
minutes. Rinse under cold water to stop the cooking process and add to the
couscous. Add the onion and parsley and stir. Shake the dressing again, pour
it over the couscous mixture, and stir until well blended. Refrigerate for
at least 1 hour (over night is best). Serve cold.

Source: Cooking & Recipes - Top 200 Recipes