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
Fresh Broccoli Salad
Yield: 12 Servings
2 lb fresh broccoli,Cut Into
-Small Flowerettes
8 oz Mushrooms,Fresh, Sliced
2 sm red onions,thinly sliced
1 cn ripe olives,sliced
1/3 c parmesan cheese
Combine all ingredients in a large bowl; toss with a good LC Italian
dressing and mix well. Cover and chill for at least 2 hours.
* NOTE - The carb count for the dressing is not included. Please add the appropriate counts for the dressing
you use.
Source: Taste of Home; Feb./March 1995.
Per Serving: 46 Cal (21% from Fat, 31% from Protein, 48% from Carb); 4 g Protein; 1 g Tot Fat; 7 g Carb; 1 g Fiber; 80 mg Calcium; 1 mg Iron; 77
mg Sodium; 349 mg Potassium; 60 ug Folate; 72 mg Vit C; 2 mg Cholesterol