Popular Atkins Diet Salad Recipies
Serves:8 Servings.CarbsPerServing:6 grams carb 2 grams fiber (ECC=4) Prep Time:<20 minutes
Ingredients:
2/3 cup vinegar ½ cup whipping cream
2 large eggs, lightly beaten
¼-1/2 cup Splenda
Pinch of salt
1 ½ tablespoons butter cut into pieces
1 (2-pound) head cabbage, shredded
How to Prepare:
Combine first 5 ingredients in a small, heavy saucepan; cook over low heat, stirring constantly with a wire whisk, 8 to 10 minutes or until thickened (mixture will appear curdled until it thickens). Remove from heat. Add butter, stirring until it melts. Pour over cabbage; toss gently to coat. Cover and chill.
You can add ½ cup chopped walnuts and only raise the carb count by ½ gram. If you’re on maintenance, ½ cup dried, chopped cranberries and the walnuts bring you in at a little less than 10 grams.
Cool Taco Salad:
Prep Time:15 min
Ingredients:
1 lb ground beef
1 can diced tomatoes
1 package taco seasoning (follow directions for taco seasoning)
½ cup sour cream
½ cup salsa
As much lettuce you need for the salad vegetables to your liking for the salad shredded cheese
How to Prepare:
Add ground beef and diced tomatoes to skilet after browning meat add taco seasoning (follow water requirements on back of seasoning package) after meat is cooked drain set aside.
Combine lettuce and your choice of vegetables your salad bowl add meat to top sprinkle with shredded cheese and add sour cream and salsa for your dressing.
Cranberry Salad
Serves:8
CarbsPerServing:6.125g
Ingredients:
1 can crushed unsweetened pineapple – (9-oz.) juice packed
1 sugar-free cherry gelatin –(.3-oz.)
1 tablespoon lemon juice
¼ cup artificial sweetener1 cup fresh cranberries – chopped fine
1 small orange – peeled, quartered and chopped small 1 cup celery – chopped
½ cup pecans – or other nuts, optional
How to Prepare:
Drain pineapple and save juice. Set pineapple aside for later use.
2. Combine pineapple juice with water to equal 2 cups liquid. Prepare gelatin according to package label using juice-water mixture for the liquid.
3. Once gelatin is dissolved, stir in lemon juice. Chill until partially set.
4. In a separate bowl, combine the pineapple, sugar substitute, cranberries, orange, celery and nuts. Add this mixture to the partially set gelatin and stir until blended.
5. Pour into large mold or individual molds. Chill until firm.
Do not use fresh or frozen pineapple in this recipe! It will not allow the gelatin to jell.
NOTES : Carbs for pineapple not included in above total – adjust accordingly
