Salads

Salads are important to a low carb diet, providing few carbs but lots of vitamins, minerals, and fiber. Choose sugar-free dressings. Leave off the crackers or choose a very low carb variety.

Cool as a Cucumber

3 cucumbers, thinly sliced
2 tbs. chopped chives
Pepper
1 cup sour cream
9 bacon slices

Place cucumbers in bowl. Mix with chives, pepper to taste and sour cream. DO NOT SALT. Refrigerate for several hours. Cut bacon slices in thin crosswise strops. Sauté until very crisp. Drain well on paper towels. Set aside. Just before serving, salt to taste. Place generous helpings on lettuce leaves. Top with bacon bits.

6 servings
2.6 gm. carbohydrate/serving

Stuffed Pepper Rings

3 Bell peppers
1 8-oz pkg. cream cheese
¼ cup chopped dill pickle
2 hard-cooked eggs, chopped
Salt and pepper
¼ cup mayonnaise
½ cup toasted, chopped almonds
Iceberg lettuce
French dressing

Cut slice from stem end of peppers. Remove ribs and seeds. Soften cream cheese. Add pickle, eggs, salt, pepper, mayonnaise and almonds. Mix well. Stuff peppers with mixture. Refrigerate overnight. When ready to serve, cut peppers crosswise into ½ inch slices. Place slices on lettuce lined salad plates. Serve with French dressing.

8 servings
4 gm. Carbohydrate/serving



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