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Black & Blue Salad CarbsPerServing:20 Prep Time:15
2 heads of butterhead lettuce 6 oz. Of cold leftover steak,thinly sliced
8 cherry tomatoes, sliced in half6 oz. Bleu cheese
10 tbs heavy cream 2 tbs mayonnaise
1 tbs vinegar (optional)
How to Prepare:
Beat the heavy cream and mayonnaise together in a small mixing bowl.
Crumble half the bleu cheese into the mixture (reserving the other
half for a garnish) and stir a few times. Add a drizzle of the
vinegar if it is too thick. Chill for at least two hours. (The
longer it chills, the more intense the flavor becomes.)
Slice the butterhead lettuce in wedges (or tear into pieces if you
prefer) and place on four salad plates. Pour the bleu cheese
dressing over the lettuce. Arrange strips of the cold steak (cold
filet is outrageously good in this dish!)and four cherry tomato
halves over the lettuce. Sprinkle the reserved bleu cheese on top.
Give each plate a grind of fresh pepper and serve immediately.
Yummy Chicken Taco Salad CarbsPerServing:no counts provided
Taco Salad: 4 chicken breast – boil, then shred with fork
Olive Oil Cumin
Chili Powder 1 Can Rotel tomatoes with green chilis
1 Large yellow onion – diced 1 Head Iceberg lettuce
1 Can black olives Shredded cheddar cheese
Sour Cream Guacamole (optional)Homemade Salsa:
1 large can peeled tomatoes 1 small bunch cilantro
1 medium/large onion garlic salt
How to Prepare:
In a large skillet, pour about 2 Tblsp olive oil and turn up to
med/high heat. Sautee about ¼ of the onions. Add the shredded
chicken, cumin and chili powder and Rotel. Simmer for approximately
20 minutes, stirring occasionally.
Meanwhile, shred lettuce and place in bowls. When Chicken mixture is
done, place a heaping on top of the lettuce and cover with cheese,
olives, sour cream, the remaining onions.
Combine salsa ingredients in blender. Add to salad.. this will be
used as your dressing. Enjoy!
Sweet and Crunchy Chicken Salad Serves:4+,1
CarbsPerServing:see note on recipe Prep Time:n/a
8 ounces cooked chicken breast half – diced small 1 ounce slivered almonds
½ cup jicama – diced small/see note ½ cup diced celery
½ cup diced onion 4 tablespoons mayonnaise
2 packets splenda packets 1 each salt and pepper – to taste
How to Prepare:
Put jicama and 2T water in a baggie with 1 packet splenda and let
sit at room temperature for 1 hour, turning bag occasionally to
When ready to make, mix all ingredients well including liquid from
jicama. Refrigerate at least 2-3 hours to blend flavors.
*note: ½ cup of diced strawberries can be used instead, but don’t
add them until ready to serve and fold in gently.
**Start with ¸ pack of splenda/sweetener added to the salad mixture
and taste before adding more. You may not like it as sweet as I do.
**Nutritional information is for entire recipe. I get 3-4 servings,
so divide the information provided by the number of servings you get.
Per serving: 990 Calories (kcal); 76g Total Fat; (66% calories from
fat); 63g Protein; 23g Carbohydrate; 8g fiber; 174mg Cholesterol;