Archive for Salad and Dressing

Thai Beef Salad

Thai Beef Salad

Unknown Carbs Per Serving : no counts provided


400g lean rump, or fillet of beef
Olive or canola oil spray

Juice of 2 limes (or 1/3 cup of lemon juice)
1 tablespoon caster sugar dissolved in 1 tablespoon boiling water
2 tablespoons Thai fish sauce
1 red chilli, seeded and finely chopped
1 tablespoon chopped mint
1 tablespoon chopped coriander

6 lettuce leaves, shredded
2 tomatoes, cut into wedges
1 small cucumber, sliced
1 small red onion, finely sliced into rings
2 radishes, thinly sliced
8 mint leaves
8 coriander leaves

Red chilli, seeded and finely chopped (optional)

• Grill or pan-fry (in a non-stick pan sprayed with a little oil) the beef rare.
• Cool and slice thinly.
• Combine dressing ingredients and pour over the beef.
• Mix salad ingredients together. Top with beef and dressing.
• Serve immediately.


The beef is best served rare, but can be cooked to your liking.


Beef Salad

Beef Salad

Unknown Carbs Per Serving : no counts provided



Cold Roast beef – shredded or

coarsely chopped boiled eggs

Chopped onion , Chopped dill pickle

Sliced celery Mayo

How to Prepare:

Mix in desired amounts keeping track of the carbs you add.

Put it in refrigerator, keep it chill.

Bacon & Egg Salad

Bacon & Egg Salad

CarbsPerServing:23g total



8 eggs 1 cup mayonnaise

½ pound bacon 1 cup hot pepper cheese3 tablespoons chives –

4 thin radishes – sliced thin 1 head lettuce – torn fine for

salad 1 avocado – cubed

How to Prepare:

Boil the eggs, until hard and dice them. Fry the bacon and crumble it. Mix all

ingredients in a bowl.


Carbs for avocado based on 14.85 for 1 3/8 cup – adjust accordingly. Carbs

for lettuce base on 2 for 1 cup – adjust accordingly Carbs for hot pepper

cheese not included in above total – adjust accordingly

Bacon Cheeseburger Salad

Bacon Cheeseburger Salad

CarbsPerServing:7g total



3 ounces lean ground beef crumbled,cooked and


4 slices bacon – cooked crisp,drained and crumbled

1 cup chopped lettuce

1/8 cup chopped onion1/2 medium tomato – chopped

1 tablespoon mayonnaise ¼ cup cheddar cheese – (or 1 once)

How to Prepare:

Stir mayo into lettuce,onion and tomato until evenly coated. Toss in beef,bacon

and cheese.

Blue Cheese Salad Dressing

Blue Cheese Salad Dressing

CarbsPerServing :1g total

Effort :Easy


1 tablespoon sour cream 2 teaspoons mayonnaise

2 teaspoons heavy cream1 tablespoon blue cheese 1 teaspoon powdered

ranch dressing mix.

How to Prepare:

Mix all together and chill before serving.

NOTES : Counts for ranch dressing mix not included in totals.

BLT Salad

BLT Salad

CarbsPerServing:7g total



7 slices bacon – cooked crisp,drained and crumbled

1 cup chopped lettuce 1/8 cup chopped onion1/2 medium tomato –

chopped 1 tablespoon mayonnaise

How to Prepare:

Stir mayo into lettuce,onion and tomato until evenly coated. Toss in bacon.

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.

Blue Cheese Dip/Dressing

Blue Cheese Dip/Dressing

CarbsPerServing:8g total



4 ounces bleu cheese, crumbled 4 ounces sour cream

4 ounces mayonnaise1/8 teaspoon garlic powder 1/8 teaspoon onion powder

How to Prepare:

Mix ingredients and refrigerate ½ hour before serving.

Great Blue Cheese Dressing

Great Blue Cheese Dressing

CarbsPerServing:18g total



16 ounces mayonnaise 1 container sour cream – (1 oz) (1 to 16)

12 ounces blue cheese – crumbledgarlic powder – to taste

1 dash vinegar finely chopped onion

How to Prepare:

Combine all the above ingredients for a great blue cheese dressing

that will really make salads more fulfilling. Enjoy.

NOTES : Carbs for sour cream, garlic powder and onion not included –

adjust accordingly.

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