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Tuesday, August 17, 2010


A classic and perfect for low-carbers! Just hold the croutons, unless you make croutons from Splendid Low-Carbing, page 110 or page 91 of Low-Carbing Among Friends, volume 2.  Wooden salad bowls are in vogue again! 

1/4 cup olive oil (50 mL)
*1 extra-large egg, coddled
1 clove garlic, crushed
1 tbsp lemon juice (15 mL)  
1 tsp prepared mustard (5 mL)
1 tsp Worcestershire sauce (5 mL)
1/4 tsp salt (1 mL)
1/8 tsp black pepper (0.5 mL)
6 cups shredded Romaine lettuce (1.5 L)
1/3 cup Parmesan cheese (75 mL)
6 slices crisp, cooked bacon, crumbled

In blender, combine olive oil, egg, garlic, lemon juice, mustard, Worcestershire sauce, salt and pepper; blend. Toss lettuce with Parmesan cheese and bacon bits, if using. Pour dressing over salad just before serving and toss again to coat well. Serve immediately.

*Helpful Hints: “Coddled” means to cook egg in boiling water barely 1 minute.

Yield: 6 servings
1 serving
172.2 calories
10.1 g protein
13.6 g protein
1.1 g fiber
1.5 g net carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: (Paypal/Amazon) - SALE priced! 

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