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Candy's Low Carb Corner


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


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


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