Low Carb Salads - Recipes

Low carb salads - yummy recipes whether you are counting carbs or not - made well-known by The Atkins Diet



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Bacon Cheeseburger Salad

This Low Carb Salad has 7g Carbs Per Serving

Ingredients:

3 ounces lean ground beef
4 slices bacon
1 cup chopped lettuce
1/8 cup chopped onion
2 medium tomato – chopped
1 tablespoon mayonnaise
¼ cup (1 oz)cheddar cheese
1 tablespoon mayonnaise

How to Prepare:

1. Cook ground beef until done, drain and crumble.

2. Cook bacon until crisp, drain and crumble

3. Shred cheese.

4. Chop lettuce, onion and tomato into a serving dish. Stir mayo into lettuce, onion and tomato until evenly coated.

5. Toss in beef, bacon and cheese.


Black & Blue Salad

This Low Carb Salad has 20g Carbs Per Serving

(This great recipe uses up left-over steak and is ready in 15 minutes)

Ingredients:

2 heads of butterhead lettuce
6 oz. cold leftover steak, thinly sliced (cold filet is highly recommended)
8 cherry tomatoes, sliced in half
6 oz. Bleu cheese, divided in 2 portions
10 tbs heavy cream
2 tbs mayonnaise
1 tbs vinegar (optional)

How to Prepare:

1. Beat the heavy cream and mayonnaise together in a small mixing bowl.

2. Crumble half the bleu cheese into the mixture (reserving the other half) and stir a few times. If it is too thick, add a drizzle of vinegar. Chill the dressing for two hours or more to let the flavor increase.

3. Slice the butterhead lettuce in wedges (or tear into pieces if you prefer) and place on the four salad plates.

4. Pour the bleu cheese dressing over the lettuce. On each plate, arrange 1/4 of the strips of cold steak and four cherry tomato halves over the lettuce.

5. Sprinkle the reserved bleu cheese on top. Give each plate a grind of fresh pepper, if desired, and serve immediately.


Fancy Pea Salad

This Low Carb Salad has 78g Carbs Per Serving

Ingredients:

2 cups peas, canned – fancy
1 ½ cups finely chopped onion
1 cup celery
2 cups lettuce
1 cup mayonnaise
10 slices bacon – cooked and crumbled
¼ cup Parmesan cheese

How to Prepare:

1. Chop the celery, crumble the bacon and tear the lettuce into bite-sized pieces.

2. Toss peas, onion, celery, and lettuce with mayonnaise in a serving bowl.

3. Sprinkle bacon on top. Sprinkle with Parmesan cheese.

4.Cover; refrigerate overnight.

The celery and bacon add crunch and color to this salad that is nice for a picnic or potluck. Very handy that it can be prepared the night before.

Note that you can use frozen peas (the baby peas are best), if you prefer,and whatever variety of lettuce suits your taste.

Serves 4-6.


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