A Polish Meal

http://www.bonappetit.com/recipe/kielbasa-with-onions-and-poblanos

Kielbasa with Onions & Poblanos, from The Bon Appetit Test Kitchen

Servings: 4–6

Ingredients
1 large onion, cut into 1/2-inch slices
2 poblano chiles or green bell peppers, seeded, cut into 1/2-inch strips
2 tablespoons extra-virgin olive oil
Kosher salt, freshly ground pepper
1 1/2 pounds kielbasa sausages, cut on a diagonal into 4-inch pieces, halved lengthwise
Mustard, sauerkraut, and crusty bread

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http://www.outernetweb.com/recipes/grandma/poultry/chickenliverkebabs.html

Chicken Liver Kebabs – Szaszlyk z Kurzych Watrobek, from Grandma’s Old World Polish Recipes

20 chicken livers
2 cups milk
Sliced bacon, enough for 20 1-inch squares
Sliced small onions, enough for 20 thin slices

Spice Mix:

1 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon nutmeg
1/4 teaspoon garlic powder or garlic salt (optional, though wouldn’t be for me)

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http://www.polishmeals.com/2013/07/213/

Coleslaw – Surówka z Białej Kapusty, from PolishMeals.Com

-1 lb white Cabbage (half medium one)
-Carrot
-Onion
-Garlic clove
-1 tbsp Olive
-1 tsp Dijon Mustard
-2 tbsp Mayo
-2 tbsp Sour Cream (or natural Yogurt)
-1 tbsp Lemon Juice
-Salt & Pepper

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http://www.polskafoods.com/content/cucumber-salad-recipe-mizeria

Cucumber Salad – Mizeria, from PolskaFoods.Com

3 medium cucumbers, pealed and sliced
1/2 teaspoon salt
1 chopped red onion
Juice of 1 lemon
1/2 cup sour cream (or Greek Yogurt)
1 tbsp chopped fresh dill
LOTS of freshly ground black pepper
(sure, you can add sugar, but try using an authentic Polish recipe with no sugar, its healthier too!)

Seafood Salads

Let’s see how many of the hundreds of recipes I have stored I can post today! A reminder to those new here: When I post a recipe, I post the ingredients and the link (plus any pictures of the dish I can find). I figure this will give you an idea of whether you even want to make the dish or not. For the instructions, you must click on the links.

http://www.athoughtforfood.net/blog/grilled-bluefish-salad/

Grilled Bluefish (alone):
Serves 4 for dinner

Grilled Bluefish Salad:
Approximately 8-10 people for lunch

Ingredients

For the grilled bluefish
2 – 1 lb bluefish fillets, bones removed
4 tablespoons olive oil
Coarse ground black pepper
2 garlic cloves, sliced
1 tablespoon minced ginger
Curry powder
1 lemon, sliced into thin rounds, seeds removed
Soy sauce

For the salad
1 tablespoon mayonnaise
1/4 cup chopped cucumber
1 large carrot, peeled and chopped
1/2 shallot, minced
1 teaspoon minced flat-leaf parsley
2 grilled lemon slices, minced

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http://www.fishwatch.gov/eating-seafood/recipes?width=720&inline=true#seafood-panzanella-salad

Seafood Panzanella Salad, from Jim Weaver

8 littleneck clams, rinsed of sand
4 large sea scallops, muscle removed
3 ounces calamari (squid) rings
3 ounces monkfish, skinned and cut into bite-size pieces
1/2 cup large diced tomato
1/2 cup julienned cucumber
1/4 fennel bulb, julienned; reserve a few fronds for garnish
4 basil leaves chiffonade; plus a couple of whole leaves for garnish
1 scallion cut lengthwise into thin slices; reserve the green top for garnish
1/2 cup extra virgin olive oil
2 garlic cloves, sliced
1/2 teaspoon sea salt
Black pepper to taste
1 cup water
1 large baguette Maybe serve with sliced cucumber?

White Asparagus with Black Forest Ham

http://germanfoods.org/recipes/white-asparagus-with-black-forest-ham/

White Asparagus with Black Forest Ham

Ingredients:

1 lb fresh white asparagus

1 large ripe avocado

1/2 cup Basic Oil and Vinegar Dressing (see recipe below)

4 ripe round or plum tomatoes, skinned

4 large fresh Basil leaves, shredded

8 wafer-thin slices German imported Black Forest ham

1 tablespoon chopped fresh chives

sea salt and freshly ground pepper

Basic Oil and Vinegar Salad Dressing:

Ingredients:

4 ounces rapeseed or vegetable oil

4 ounces olive oil

4 ounces German white wine or German apple

vinegar or half of each

1/2 teaspoon sea salt

1 teaspoon German mustard

1 teaspoon German honey (optional)

1/4 teaspoon freshly ground pepper

Field Greens with Smoked Eel

I’ve never seen the term field greens, so I looked it up.  I liked the answers given here. Also, since I’ve never mentioned it before, any time I include a note from Simon, he’s the one who runs a Yahoo group I am on.

http://germanfoods.org/recipes/field-greens-with-smoked-eel-bacon-mustard-vinaigrette/

Field Greens with Smoked Eel

Ingredients:

Bacon-Dijon Dressing:
1/2 cup coarsely chopped bacon
2 tablespoons genuine German mustard
1 tablespoon sugar (sweetener of choice)
1 cup white wine vinegar
1 cup water
1 cup extra virgin olive oil
Sea salt
Freshly ground black pepper

The Salad:
1 pound field greens or mâche (Feldsalat)
8 ounces smoked eel
¼ cup crème fraîche
4 cherry tomatoes, halved
Dill leaves, for garnish

(Simon’s note: There is *no* sustainably harvested eel anywhere – it’s all over-harvested and is on the Avoid Lists, and that includes the stuff labeled as “farm-raised.” But smoked mackerel or bluefish can stand in for it. We will be using Alton Brown’s bacon-dijon dressing for it.)

Hungarian Chopped Salad

Out of all the recipes I have posted, this is the one that made my stomach growl.

http://www.foodandwine.com/recipes/hungarian-chopped-salad

1/2 pound paprika salami (see Note), dry chorizo or Calabrese salami, halved lengthwise and thinly sliced crosswise
1/2 pound Havarti cheese, cut into 1/2-inch dice
2 cups white mushrooms, sliced 1/4 inch thick
2 Persian cucumbers, sliced 1/4 inch thick
2 medium tomatoes, cut into 1/2-inch dice, or 1 1/2 cups halved cherry tomatoes
2 Hungarian wax peppers, thinly sliced
4 scallions, white and light green parts only, chopped
1/2 small red onion, finely diced
2 tablespoons red wine vinegar
2 tablespoons finely chopped cilantro
1 tablespoon sweet Hungarian paprika
1 teaspoon brown sugar
1 garlic clove, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Avocado & Tomato Salad – Ensalada de Aguacate y Tomate

http://www.mycolombianrecipes.com/tomato-and-avocado-salad-ensalada-de

Ingredients

4-6 SERVINGS

    SALAD
    2 large ripe tomatoes, sliced ¼ -inch tick
    ½ small red onion, thinly sliced
    1 English cucumber, sliced crosswise
    2 small avocados, diced
    DRESSING
    2 limes
    3 tablespoons white vinegar
    1 tablespoon olive oil
    ¼ teaspoon salt
    ¼ teaspoon ground pepper
    2 tablespoons fresh chopped cilantro

Maw-Maw’s Slaw

You know what I miss the most from KFC? The coleslaw! I know I submitted a sugar free coleslaw recipe a while back but it just wasn’t the same. Well, here’s one that is completely different!

http://www.foodnetwork.com/recipes/emeril-lagasse/maw-maws-slaw-recipe4.html

Ingredients

1/2 pound white cabbage, shredded (about 2 cups)
1/2 pound red cabbage, shredded (about 2 cups)
1/2 pound assorted greens, such as mustard greens, collards, or spinach, trimmed, washed, and shredded (about 2 cups)
1 cup thinly sliced red onions
1 cup chopped green onions, green parts only
1/2 cup chopped parsley
1 cup homemade mayonnaise, or store bought
1/2 cup Creole or whole grain mustard
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
2 teaspoons sugar (sugar substitute of your choice)

Puerto Nuevo Lobster Tacos

Forget the tortillas … just put it all in a bowl and eat!

Puerto Nuevo Lobster Tacos

2 cans dark Mexican beer, such as Negra Modelo
4 tablespoons plus 1 teaspoon salt
2 (1½-pound) live lobsters
2 tablespoons duck fat, lard or butter
2 teaspoons chipotle powder
¼ cup tequila
2 tablespoons chopped cilantro leaves
1 lime, cut into wedges
12 corn tortillas, warmed
1 avocado, sliced
1 cup salsa

Smoked Kippered Herring Salad

And Kippered Snacks used to be my favorite … so thrilled I can eat them again!

http://www.barharborfoods.com/recipe-detail.php?Smoked-Herring-Sardine-Salad-28

(1) 6.7 oz can Bar Harbor Foods Smoked Kippers, Smoked Herring in Cracked Pepper or Smoked Sardine Fillets
1/4 cup Chopped Celery
1/8 cup Chopped Sweet Onion
1 – 2 Tbsp Mayonnaise, to desired consistency
Salt & Pepper to taste

Satrica – Sour Cream Cucumbers

http://www.epicurious.com/recipes/food/views/Sour-Cream-Cucumbers-20073

1/2 teaspoon salt
1 scant tablespoon sugar (sweetener of choice)
2 tablespoons cider vinegar
1 cup sour cream
2 tablespoons chopped chives or a grating of onion
2 tablespoons chopped fresh dill, head and fronds
1 teaspoon celery seed
2 firm fresh cucumbers

Green Bean w/ Bacon Salad

http://www.foodnetwork.com/recipes/tyler-florence/green-bean-and-bacon-salad-recipe.html

1 pound French green beans, stems trimmed
1/4 pound thick-cut bacon, cut in 1/4-inch pieces
1 shallot, finely chopped
1/2 cup walnut halves and pieces, toasted
1 handful fresh flat-leaf parsley, leaves chopped
1 tablespoon grainy mustard
1 tablespoon hot water
Pinch sugar
1 lemon, juiced
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil

Fresh Asparagus and Cucumber Salad

http://www.newscancook.com/recipes-by-chef/fresh-asparagus-and-cucumber-salad/

16 asparagus, bottom part removed, cut into 1 inch (2,5 cm) slices
1 cucumber, coarsely chopped
8 spring onions, white and light green parts only, coarsely chopped
juice of 1 lemon
3-5 tablespoons olive oil
1-2 tablespoons fresh tarragon leaves
freshly ground black pepper
flaky sea salt, such as fleur de sel

Asparagus, Green Onion, Cucumber, and Herb Salad

http://www.epicurious.com/recipes/food/views/Asparagus-Green-Onion-Cucumber-and-Herb-Salad-241637

Dressing:
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil

Salad:
3 pounds medium asparagus, trimmed
4 cups thinly sliced green onions
3 cups 1/4-inch cubes peeled seeded Kirby or English hothouse cucumbers
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh chervil
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh mint
2 teaspoons chopped fresh tarragon

Anyone Tried Kohlrabi?

I’ve seen it before but never really thought about it until I Googled “Kohlrabi nutrition”. A cup of kohlrabi has 37 calories, 8 grams of carbs and 4.9 grams of fiber! According to this small article, it is a cross between a turnip and cabbage. So, off to the net to search for ways to cook this thing. After what I found, I truly cannot wait to try it! I hope they still have some in the stores here!

The first link I came across was this one (well, the first one that I actually liked). Why did I like it? Because it states some basic information including “If the leaves attached to the kohlrabi bulb are fresh and green, they can be enjoyed as a cooked green. Wash the leaves and remove the ribs. Blanch in boiling water until just wilted, 3 to 5 minutes. Drain and squeeze excess water from leaves. Chop leaves, then saute in a little olive oil or butter. Season with salt and pepper. Add a splash of vinegar or squeeze of fresh lemon juice.” I LOVE that the whole plant can be eaten!

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Kohlrabi Homefries. To be honest, he had be at “fries”. I know these won’t taste like potatoes, but that is one of the things I miss the most (even more than bread). I’m not sure if using almond flour instead of the flour would give the same results but who needs flour? 🙂

Kohlrabi Homefries

1 1/2 to 2 pounds kohlrabi

1 tablespoon rice flour, chickpea flour or semolina (more as needed)

Salt to taste

2 to 4 tablespoons canola oil or grapeseed oil, as needed (NO CANOLA! I’d use lard or olive oil … whatever will produce a crispy fry)

Chili powder, ground cumin, curry powder or paprika to taste

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This one includes 5 basic ways to prepare kohlrabi (of course, don’t add anything high in carbs and you’ll be good):
http://www.thekitchn.com/top-five-ways-to-prepare-kohlr-60321

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Here, they discuss the plant itself (characteristics and how to grow it) but a recipe for savory pancakes. It includes 1/4 cup of flour but I would just substitute almond flour or 2 T of coconut flour.

4 small purple or green kohlrabi, peeled and trimmed of woody bits (see “Pro Tip” above)
1 small onion, very finely chopped or grated on the large holes of a box grater
1 small green chili, ribs and seeds removed, finely chopped or 1⁄4 teaspoon dried red pepper flakes (optional)
1 egg, lightly beaten
1⁄4 cup (or more) all-purpose flour
1⁄2 teaspoon ground coriander
1 tablespoon butter
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper

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This one has too many recipe for me to list individually but my goodness! You have to check these out!

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And this final post sounds like me if I was a member of a CSA. She didn’t know what to do with some that showed up in her delivery, so she included some recipes for how she prepared it. This recipe (she included the link to this in her post) is EXACTLY what I was hoping to see:

http://www.jrorganicsfarm.com/blog/recipes/kohlrabi-gratin/

Kohlrabi Gratin

1 bunch kohlrabi
1 1/2 tbsp. fresh parsley
1/2 lemon
1 oz. butter
1/2 C cream
2 oz. Cheddar cheese
Sea Salt and fresh ground pepper

Italian Winter Greens with Pear-Walnut Dressing

I’m not sure how much the pear would up the carb count but this just sounds too good to NOT share.

http://www.foodnetwork.com/recipes/tyler-florence/italian-winter-greens-with-pear-walnut-dressing-recipe.html

2 medium shallots, finely sliced
1/2 cup grapeseed oil, plus more for pan
1 Bosc pear, cored (3/4 diced and 1/4 thinly sliced, for garnish
2 tablespoons verjus or 1/2 lemon, juiced
2 tablespoons honey
Kosher salt and freshly ground black pepper
1 bunch kale
1 bunch rainbow chard
1 bunch beet greens
1/2 cup grated Parmigiano-Reggiano
1 cup toasted walnut pieces

Brussels Sprouts Break Out

I don’t usually post an entire article filled with recipes but two of the three are low carb (or can be if you substitute the sugar for your favorite sugar substitute). AND it’s Brussels sprouts!

http://online.wsj.com/news/articles/SB10001424052702304104504579374943506506428?mg=reno64-wsj&url=http%3A%2F%2Fonline.wsj.com%2Farticle%2FSB10001424052702304104504579374943506506428.html

Fried Brussels Sprouts with Savory Onion Caramel, Garlic Confit, Lime, Mint and Aleppo Pepper

For the garlic confit:

20 cloves garlic, peeled

2 cups olive oil

For the savory onion caramel:

1 medium onion, roughly chopped

2 cups water

1 cup sugar

¾ cup rice wine vinegar

½ cup fish sauce

⅓ cup soy sauce

For the Brussels sprouts:

Canola oil for frying

4 cups Brussels sprouts, trimmed and halved

⅓ cup savory onion caramel (see step 2)

1 teaspoon garlic confit (see step 1)

1 tablespoon lime juice, plus more to taste

8 mint leaves, torn

½ teaspoon ground Aleppo pepper, plus more to taste


Shaved Brussels Sprout Salad With Marcona Almonds, Egg, Pecorino and Citrus Vinaigrette

2 large eggs

Juice of 2 lemons

Juice of 1 small orange

1 shallot, finely chopped

1½ cups olive oil

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

6 cups Brussels sprouts

¾ cup Marcona almonds, finely chopped

¼ cup grated pecorino cheese

Russian Cucumber Radish Salad

I don’t know about carbs but this looks so good! I’m a sucker for fresh dill anyway.

http://www.nola.com/food/index.ssf/2014/02/russian_cucumber_radish_salad.html

Makes 4 servings

1 small English cucumber, peeled, thinly sliced

1 bunch (8 or 9) radishes)

2 green onions, thinly sliced

1/2 cup sour cream (light is fine)

2 tablespoons fresh chopped dill (or 2 teaspoons dried)

Salt and pepper to taste

1 teaspoon fresh lemon juice

Cold Ham Salad Sandwich Spread (Or Appetizer)

Now this sounds like a fancier version of the potted ham I used to buy. This, I could eat either on pork rinds or just with a spoon (oooh or throw it on a bed of lettuce)! Just substitute the sweet relish with minced dill pickles.

http://www.food.com/recipe/cold-ham-salad-sandwich-spread-or-appetizer-236448

3 cups minced cooked ham
1 hard-cooked egg (peeled and chopped)
3 tablespoons finely minced celery
1 green onion, finely chopped (or use 2 tablespoons minced yellow onion, or to taste)
2 tablespoons sweet pickle relish
1 -2 tablespoon chopped pimiento
1 tablespoon prepared yellow mustard
1/2-3/4 cup mayonnaise (I start with 1/2 cup and add in more if needed)
1/2 teaspoon fresh ground black pepper (to taste)

Cranberry Raspberry Jello Salad

I used this recipe, leaving out the pineapple and the cream cheese topping (I didn’t think that would taste good slathered all over my turkey). This was good but, of course, would be better with the pineapple. I looked EVERYWHERE for a sugar-free alternative for the pineapple (well, all over in the one store). If they would have had diet pineapple soda or pineapple Koolaid packets, I would have been happy but nothing! This is missing that deep sweetness only pineapple can bring but otherwise it’s good!

http://www.food.com/recipe/cranberry-salad-in-raspberry-jello-with-cream-cheese-topping-80121

1 lb fresh cranberries
1 (20 ounce) can crushed pineapple
1/2 cup walnut pieces (or amount as desired)
2 packages Sugar Free raspberry Jell-O gelatin
2 cups boiling water
1 cup cold water
1 3/4 cups sugar (Splenda)
2 (8 ounce) packages cream cheese

Carnitas

Is it my imagination or am I wrong? I could have sworn I posted how I make carnitas! I searched and searched both blogs (and Lord knows it is like pulling teeth to find anything on Facebook if you posted something more than a week ago) and I can’t find it. I’m shocked! Well, here it is. I originally was making it closer to original (frying the meat in lard first) but one of hubby’s co-workers said we were working too hard. So, now this is how I make carnitas. I make up a whole bunch and, if we don’t eat it all within a couple of meals, I throw the excess in the freezer (if it’s a lot, I portion them out in sandwich bags then store those in a freezer bag).

  • Pork Butt roast
  • Chicken broth
  • Maybe salt and pepper

Pre-heat your oven to 350 degrees F. Remove the massive amounts of fat (you can throw that into the freezer until you have enough to render for lard). Don’t remove all of it, just enough so you won’t end up eating nothing but a gob of fat. Cut the meat into cubes and place in a 13×9 baking dish. Put enough chicken broth in the pan to barely cover the meat. Cover with foil, place in oven and bake for at least an hour and a half (when the meat can be broken with a fork, move onto the next step. Turn your broiler on, remove the foil, and place the pan beneath the broiler. Leave there until the liquid has reduced and the meat is crispy (the best I ever made was when I forgot it until just before it burned). Break up with a fork (or don’t). Season with salt and pepper if it’s needed (we tried seasoning the meat like usual, with Pappy’s or Taco Seasoning and it was too much. This is much better simply seasoned).

That’s it! What is my favorite way to eat this now that I don’t eat tortillas? In a bowl with some shredded cheese, a tablespoon (or two) of sour cream and a tablespoon of well-flavored lower-carb salsa (my current favorite is Del Real Salsa de Molcajete Roja (btw, that’s the same company that makes heat and serve carnitas).

MAKJ – BLT Cauliflower Salad

I think it’s finally time for me to buy some cauliflower.  I prefer broccoli but I saw a recipe for potato salad and for the first time I thought “I could substitute cauliflower in that recipe and I bet it would be good!”  So, here we go!

Ingredients:

  • 1 large head of cauliflower, cut into bite sized pieces *
  • 3 or more eggs. boiled, peeled, and chopped (I’ve always loved eggy potato salad)
  • 1-ish cup of mayonnaise (I don’t add a lot of mayo … I hate soup-like potato salads)
  • 2 Tablespoon (or more) pickle juice (Claussen has a new “Hot and Spicy Pickle” that is fantastic but spicy)
  • 2 Tablespoon grainy mustard (my favorite)
  • 1/2 of a red onion, diced (the finer the dice, the farther the onion will go without adding too many carbohydrates)
  • 6 slices of bacon, cooked and crumbled **
  • 2 – 3 Roma tomatoes, seeded and diced
  • 1 cup parsley, trimmed and chopped
  • Salt and pepper, to taste

To prevent watery salad, throw the cauliflower in a baking dish or on a rimmed baking sheet and roast in the oven until done (I like mine slightly firm … you could do this while you are cooking the bacon ~ see note below).  Otherwise, you could boil or steam.

Once cool, mix the cauliflower with all other ingredients.  For best results, chill about an hour before serving.

* – With broccoli and cauliflower, I cut the florets off and cut the stalk too.  When you get to a tough area, peel it with a vegetable peeler.  Less waste!

** – I bake my bacon on wire racks on a rimmed baking sheet @ 425 degrees F until cooked to my liking because the fatty sections just melt in your mouth and the meat NEVER becomes hard.

UPDATE: I have added this to “My Fitness Pal”. The name of the recipe is “MAKJ BLT Cauliflower Salad”.

I figure there’s at least 10 servings (or more) but here’s the breakdown:

Calories: 217, Carbohydrates:4, Fat: 20, Protein: 4, Fiber: 1 (Net carbs: 3)

Caesar Salad

From Dr. Atkins Diet Revolution (1972) (I didn’t realize I hadn’t posted this recipe until I received a reply for the Caesar Salad Dressing recipe!)

Serves 8

  • 2 heads of Romaine lettuce
  • 1 clove of garlic, cut in half
  • Caesar Salad Dressing
  • 1 pound bacon, cooked crisp
  • 1/3 cup grated Parmesan cheese
  • 2 Tablespoons minced parsley
  • 1 2-ounce can of anchovies (or 3 Tablespoons pitted, mashed Kalamata olives, for those who are allergic to fish)
  • 4 hard-boiled eggs, chilled and chopped
Wash and dry lettuce well. Tear into bite-sized pieces.
Rub wooden salad bowl with garlic, place lettuce in bowl, add half the dressing, and toss well.
Top with bacon, cheese, parsley and anchovies.
Pour on remaining dressing, garnish with chopped egg, and serve.
Total carbohydrate grams: 32.7
Grams per serving: 4.1

 

Atkins Salad Dressings

Basic French Dressing

Makes 1/2 cup

3 Tablespoons tarragon vinegar
1 Tablespoon lemon juice
1/2 teaspoon Krazy Salt (or seasoned salt)
3 turns of pepper mill
8 Tablespoons olive oil
1/2 teaspoon Dijon mustard
1/4 teaspoon dry mustard

Beat all ingredients together until well blended.
Total grams carbohydrates: 2.5.

Creamy French Dressing

Serves 10
Makes 30 Tablespoons

3 Tablespoons Krazy Salt (or seasoned salt)
1/2 teaspoon dry mustard
1/2 packet of Sugar Twin (or sweetener of choice)
1 teaspoon Dijon mustard
1 1/2 teaspoons lemon juice
1 teaspoon garlic powder
5 Tablespoons tarragon vinegar
12 tablespoons olive oil
1 raw egg, beaten (fresh egg, tempered egg, or Egg Beaters)
1/2 cup heavy cream

Combine all ingredients in screw-top jar, shake well, and refrigerate for at least 1 hour before serving.

Total Grams: 9.3
Grams Per Tablespoon Serving: .3

Green Goddess Dressing

1/2 medium avocado
1/2 cup mayonnaise
1 clove minced garlic
2 chopped anchovies
1/8 cup finely chopped scallions
1 Tablespoon parsley
1/2 Tablespoon lemon juice
1/2 Tablespoon tarragon vinegar
1/2 teaspoon Krazy salt (or seasoned salt)
1/4 cup sour cream

Peel and pit avocado, force through a sieve or mix in a blender for 1/2 minute.
Put pulp in a bowl with remaining ingredients except the sour cream. Mix well.
Whip the sour cream and fold it int with the other ingredients.

Total Grams: 18
Grams Per Tablespoon: 1.1

Roquefort Dressing No. 1

Makes 14 Tablespoons

1/2 cup sour cream
2 Tablespoons tarragon vinegar
1 Tablespoon Sugar Twin (sweetener of choice)
3/4 teaspoon Krazy Salt (or seasoned salt)
1/2 teaspoon celery seed
1/4 cup crumbled Roquefort cheese

Place everything in blender (reserving half the Roquefort cheese) and mix until smooth. Pour into a bowl and fold in the reserved cheese. Chill before serving.

Total Grams: 9.4
Grams Per Tablespoon: .7

Roquefort Dressing No. 2

2 Tablespoons oil
1 Tablespoon cider vinegar
1 Tablespoon crumbled Roquefort or Blue cheese
1/2 teaspoon Salad Supreme

Mix all ingredients and serve.

Total Grams: 1.2

From Dr. Atkins Diet Cookbook, 1974

Caesar Salad Dressing

From Dr. Atkins Diet Revolution 1972:

Serves 8 (Enough for 2 heads of lettuce)

  • 1 teaspoon Krazy Salt (or salt and pepper to taste)
  • 1/4 teaspoon dry mustard
  • 1 teaspoon Dijon mustard
  • 1/2 packet of sugar substitute
  • Juice from 1/2 lemon (about 1 teaspoon)
  • 2 Tablespoons tarragon vinegar
  • 6 Tablespoons olive oil
  • 1 egg (or equivalent of liquid egg, which has been pasteurized)
  • 1 teaspoon garlic powder

Mix all ingredients well, and pour over salad.

Total grams carbohydrates: 3.2

Grams per serving .4