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This time of year, I find myself eating a lot of cold salads paired with some sort of meat off the grill.. anything to avoid cooking inside, right?! Other ways to beat the heat while still eating well include making regular use of your crockpot, as well as cooking outdoors whenever possible. Portable propane camp stoves and toaster ovens can be set up and used outside, enabling you to still bake and roast your FOOD, but not yourselves. (Be sure to obey all local fire regulations during times of extreme heat and/or fire danger.) I hope you enjoy this simple salad recipe from Cooking TLC: Truly Low Carb Cooking Volume 1. Pair it with any sort of meat or fish for a tasty and complete summer meal. |
Simply toss vegetables and cheese in a large bowl.
Whisk remaining ingredients separately, and adjust
seasonings to taste. Mix and enjoy.
NUTRITIONAL INFO: 8 servings, each: 434 cal, 45 g fat (6 sat.), 4 g carb (1 g fiber), 0 g protein. Variations: If you can't find the pre-mix, consider grating the individual ingredients for a rustic coleslaw, or just using broccoli slaw instead. You might also enjoy adding: Sliced green onions Diced black olives Sliced mushrooms Chopped sweet or hot peppers Chopped hardboiled eggs Fresh Herbs: Almost any fresh herb would enliven and improve this salad! I particularly enjoy summer savory, cilantro, or dillweed. |
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If you like these recipes, you’ll LOVE my cookbook, Cooking TLC! Order your autographed copy direct from www.trulylowcarb.com for FREE DELIVERY, and prompt order processing! Mention Low Carb Luxury when you order and receive a $1 rebate! |
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