Restaurant Style Slaw

Ingredients:
8 cups cabbage – finely chopped, not shredded
¼ cup chopped carrot – finely chopped
1/3 cup Splenda
 ½ teaspoon salt
1/8 teaspoon white pepper
1/4 cup half and half
 ½ cup mayonnaise
¼ cup buttermilk – or heavy cream to reduce carbs
 1 ½ tablespoons white vinegar
2 ½ tablespoons lemon juice

How to Prepare:

Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice.) If you have no food processor, cabbage and carrots may be "chopped", by adding small pieces of them to your
blender with cold water and hitting the "grate" or med-low setting.
Be sure to drain very well before proceeding. Combine Splenda, salt, pepper, half-and-half, mayonnaise, buttermilk (or cream), vinegar, and lemon juice in a large bowl and beat until smooth. Add the cabbage and carrots and mix well. Cover and refrigerate for at least 2 hours before serving.

When served, this will taste just like the creamy sweet slaw served in restaurants like KFC places.

Pineapple Slaw

Ingredients:

2 cups cabbage – finely shredded
½ cup crushed pineapple in juice – drained
¼ cup green peppers – finely diced
2 tablespoons mayonnaise – (more if you like)
2 tablespoons onion – finely dicedStevia – to equal
1 teaspoon sugar
¼ teaspoon celery seed salt – to taste pepper – to taste

How to Prepare:

Combine pineapple and veggies. Toss. Mix rest of ingredients together.
Spoon over veggie mixture. Mix well. Chill. Mix again before serving.

Mushroom and Olive Salad

Ingredients:

½ cup kalamata olives
½ cup green olives
½ cup black olives
½ cup banana peppers – rings
2 ounces pimientos – (small jar)
½ cup mushrooms – cut into ½s
1 cup italian salad dressing bottled
3 tablespoons lemon juice
1 teaspoon black pepper – freshly ground
2 cloves garlic – smashed
2 cups water
½ teaspoon salt

How to Prepare:
Use whole, pitted olives –or olive halves (not slices) depending on how you want to use the mix.
Banana peppers can be mild or hot -your choice.
Drain and rinse all ingredients.
Bring water, salt and lemon juice to a boil. Add mushrooms and boil for 3 minutes. Drain well.
Warm salad dressing,garlic and pepper to a low simmer, then remove from heat and let cool while you
assemble the rest. In a gallon size zipper bag, place olives, mushrooms pimento and peppers.
When dressing has cooled slightly, pour into bag and seal.
Marinate 2-3 days, turning bag occasionally Drain or use with the dressing over salads.

Double Cranberry Salad

CarbsPerServing:3.125g

Ingredients:

Double Cranberry Salad
2 ½ cups Diet Iced Botanicals(Cranberry-Raspberry) – zero carbs
1 large package Cranberry Jell-O ( about 8 Carbs???)
½ cup chopped celery
1/2 cup chopped pecans
1 ½ cups cottage cheese
1/8 cup mayonnaise

How to Prepare:

Bring Botanicals to boil. Stir in Jell-O until dissolved.
Chill until partially set (thickened –but not solid
Pour ½ in 8x8x2 inch glass pan. Stir ½ cup celery & ½ cup nuts into pan—add additional celery & nuts to remaining Jello.
Chill 8x8 pan & remaining Jell-O mixture---until Jell-O is firm.
Mix together cottage cheese & Mayo---place on top of 8x8 layer of Jell-O. Take remaining Jell-O (if it is firm warm slightly in microwave & pour over cottage cheese.
Chill until firm. Cut into 8 servings.

Cranberry Salad

Ingredients:
9-oz 1 can crushed unsweetened pineapple – juice packed
1 sugar-free cherry gelatin – (.3-oz.)
1 tablespoon lemon juice ¼ cup artificial sweetener
1 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:
1. 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

Chicken Taco Salad

Ingredients:
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. Yummy!

Caulif-broccoli salad

CarbsPerServing: never counted, but low
Prep Time: a tedious ½ hour
Effort: Average

Ingredients:
1 lg head cauliflower 1 lg bunch broccoli
1 sm onion (or 4 green ones) 1 pkg froz peas (or pea pods)2 cups mayo
1 cup sour cream 1 tsp garlic powder

How to Prepare:
mix mayo, sour cream and garlic powder in a small bowl.
Break caulif and broccoli into bite sized florets. Add onion. Toss sauce with broccoli, cauliflower and onion. Add peas last  if using pods, cut into ¼ inch pieces. Refrigerate at least 4 hours or overnight.

Bruschetta Style Tomato Turkey Salad

Ingredients:
1 cup ground turkey 1 cup mixed lettuce
1 tomato 4 or 5 kalamata olives
salt pepper 1 or 2 T olive oil
1 tsp crushed garlic 1 tsp basil paste (or a few leaves of finely chopped fresh basil)

How to Prepare:
Dice the tomato and place in a small bowl.
Add chopped olives, olive oil, garlic, basil, and salt and pepper to taste.
Brown the turkey mince in a saucepan. Add the tomato mix to the
turkey and mix together.
Serve over a bed of mixed lettuce. So EASY!!! Tastes as good as
italian restaurant food.

Broccoli, Olives, & Egg Salad

Ingredients:
Fresh broccoli florets Boiled eggs
Green olives Red Onion
Mayonnaise Black Pepper
Paprika Salt

How to Prepare:
Quantities of everything according to taste. I would use I bunch brocooli, 3 eggs chopped in large pieces, ½ cup olives, ½ large red onion chopped.
The rest of the ingredients really depend on your preferences, but black pepper really makes this salad.
Mix everything together and coat well with mayo. Chill and serve.

Bacon & Egg Salad

CarbsPerServing:23g total

Ingredients:
8 eggs 1 cup mayonnaise
½ pound bacon
1 cup hot pepper cheese
3 tablespoons chives –
4 thin radishes – sliced thin
1 head lettuce – torn fine for salad
1 avocado – cubed

How to Prepare:
Boil the eggs, until hard and dice them. Fry the bacon and crumble it. Mix all ingredients in a bowl.

NOTES:
Carbs for avocado based on 14.85 for 1 3/8 cup – adjust accordingly.
Carbs for lettuce base on 2 for 1 cup – adjust accordingly
Carbs for hot pepper cheese not included in above total – adjust accordingly

Blue Cheese Salad Dressing

1CarbsPerServing:1g total

Ingredients:
1 tablespoon sour cream
2 teaspoons mayonnaise
2 teaspoons heavy cream
1 tablespoon blue cheese
1 teaspoon powdered
ranch dressing mix.

How to Prepare:
Mix all together and chill before serving.

NOTES : Counts for ranch dressing mix not included in totals