Archive for August, 2009

Mix Salad

Basics: Meat, Egg or else

CarbsPerServing:7g total



½ pound chicken, beef, or ham – cooked and cut according to preference


12 ounces tofu, firm drained very well


6 large eggs 2 tablespoons mayonnaise

1 tablespoon yellow mustard

¼ cup chopped onion ¼ cup chopped celery

2 tablespoons capers –

drained 3 tablespoons dill pickle – chopped

How to Prepare:

Note: chop meats to desired chunkiness after cooking. Leftovers work

great! In a large bowl, mix desired main ingredient with remaining ingredients.

Season to taste with salt and pepper. I like to add a little horseradish sauce to

the ham or roast beef salad for some zip.

For egg salad: Mix everything but the eggs well. Chop eggs to desired

chunkiness and fold into mixed ingredients. Add a few drops of tabasco sauce

if desired. A squeeze of lemon also goes well.

For eggless salad: Mix everything but the tofu Squish tofu with your hands

or with a fork until it breaks apart. Fold in with remaining ingredients.

Eggless salad should sit for at least an hour, refrigerated, before serving.

Lemon or a few drops soy sauce work great in tofu based salads.

**personal note***

Process meats find in a food processor for more of a

‘spread’ consistency. Don’t process with the remaining ingredients until you get the

meat broken down almost to the size you want. The spreads work very well on

lettuce leaves for roll-ups The chunky version works great over lettuce for a

salad meal.

NOTES : Counts for tofu and eggs not included in totals.


Black & Blue Salad

Black & Blue Salad


Prep Time:15



2 heads of butterhead lettuce 6 oz. Of cold leftover steak,thinly sliced

8 cherry tomatoes, sliced in half6 oz. Bleu cheese

10 tbs heavy cream 2 tbs mayonnaise

1 tbs vinegar (optional)

How to Prepare:

Beat the heavy cream and mayonnaise together in a small mixing bowl.

Crumble half the bleu cheese into the mixture (reserving the other

half for a garnish) and stir a few times. Add a drizzle of the

vinegar if it is too thick. Chill for at least two hours. (The

longer it chills, the more intense the flavor becomes.)

Slice the butterhead lettuce in wedges (or tear into pieces if you

prefer) and place on four salad plates. Pour the bleu cheese

dressing over the lettuce. Arrange strips of the cold steak (cold

filet is outrageously good in this dish!)and four cherry tomato

halves over the lettuce. Sprinkle the reserved bleu cheese on top.

Give each plate a grind of fresh pepper and serve immediately.