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Salads
SPAGHETTI SQUASH AND AVOCADO SALAD

Avocado Oil Vinaigrette
3/4 cup avocado oil or light vegetable oil
1/4 cup white wine vinegar
2 to 3 cloves garlic, crushed
1 tsp each oregano, sweet basil, rosemary, dry mustard and
Worcestershire sauce
Salt and pepper to taste

Shake all ingredients together in tightly covered container. Let
Vinaigrette stand at least 24 hours

1 medium spaghetti squash
6 mushrooms, sliced
1/2 each red and green bell pepper, julienned
1 can (4 ounces) sliced black olives, drained
2 avocados, seeded, peeled and sliced

Prepare Avocado Oil Vinaigrette at least 24 hours before serving time.
Halve squash lengthwise, scoop out seeds. Place halves cut side down in
large saucepan; add water to a depth of two inches; cover and bring to a
boil. Reduce heat; simmer squash 20 minutes. Drain off water; cool
squash and shred into strands. Mix squash, mushrooms, peppers, olives
and avocados in serving bowl. Pour Vinaigrette over, toss gently and
serve.

Super Guacamole

2 cups avocados, mashed(8)
1 1/2 cup tomatoes, diced(6)
1/2 yellow bell pepper, chopped(4)
1/2 cup cilantro, chopped(1)
1 lemon, juice of(0)
2 Tbs. tahini(4)
4 Tbs. flax seed oil (0)
1/4 to 1/2 tsp. sea salt (to taste)(0)
1 tsp. cumin(0)
1 tsp. garlic powder(0)
cayenne pepper or tabasco sauce (to taste)(0)

Mash the avocados in a bowl. Add all of the other ingredients. Mix well. Serve with vegetables, or inside leaves of romaine lettuce or cabbage for a raw burrito.
23 carbs in the whole recipe as listed


 Chicken Apple Salad
Yield: 4 Servings

2 Chicken Breasts,Cooked And Shredded Or Ground
1/4 c Cucumber,Grated
1/4 c Mayonnaise
1/4 t Onion Powder
1 Splenda Packet
1/4 t Salt
ds Pepper
1/2 Apple,Shredded Or Chopped
1/4 c Cashews,Chopped

In med bowl, combine chicken, apple, cucumber and cashews. Add 1/4 c
mayonnaise, splenda, onion powder, salt and pepper; mix well. 4- 1/2
cup servings

Per Serving: 194 Cal (47% from Fat, 38% from Protein, 16% from Carb);
19 g Protein; 10 g Tot Fat; 8 g Carb; 1 g Fiber; 19 mg Calcium; 1 mg
Iron; 294 mg Sodium; 39 mg Cholesterol

WITHOUT THE CASHEWS:
Per Serving: 100 Cal (23% from Fat, 66% from Protein, 12% from Carb);
16 g Protein; 2 g Tot Fat; 3 g Carb; 0 g Fiber; 12 mg Calcium; 1 mg
Iron; 192 mg Sodium; 39 mg Cholesterol