Fresh Broccoli Salad

 Fresh Broccoli Salad

8 Servings

INGREDIENTS:
  2              heads  fresh broccoli
  1                     red onion
     1/2         pound  bacon
     3/4           cup  dried cranberries
     3/4           cup  sliced almonds
  1                cup  mayonnaise
     1/2           cup  splenda
  2        tablespoons  white wine vinegar

Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.

Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.

To prepare the dressing, mix the mayonnaise, sweetener and vinegar together until smooth. Stir into the salad, let chill and serve.

TWEAKS: switched artificial sweetener for sugar, dried cranberries for raisins

                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 455 Calories; 45g Fat (84.5% calories from fat); 13g Protein; 6g Carbohydrate; 2g Dietary Fiber; 34mg Cholesterol; 617mg Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates.

Asian Cucumber Salad with Sesame Ginger Dressing

Asian Cucumber Salad with Sesame Ginger Dressing
Serves 4

INGREDIENTS:
  2                     cucumbers -- spiralized into noodles using this (you can leave the outer peel on or off)
  1              clove  garlic -- minced
  1           teaspoon  fresh ginger -- grated
  1         tablespoon  olive oil
  1         tablespoon  sesame oil -- (use toasted sesame oil)
  1         tablespoon  tamari soy sauce
  1         tablespoon  apple cider vinegar
                        optional: 1 teaspoon pure raw honey
                        Toppings:
                        toasted sesame seeds
                        avocado slices -- sliced
                        green onions -- sliced



COMPLETE RECIPE AND DIRECTIONS AT PRIMALLY INSPIRED

                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 84 Calories; 7g Fat (70.7% calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 255mg Sodium.  Exchanges: 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat.

Toasted Almond Chicken Salad

Toasted Almond Chicken Salad

Serves 4

INGREDIENTS:
  1              pound  chicken breast halves
  1                cup  celery -- sliced
     1/4           cup  chives -- finely chopped
     1/2           cup  plain yogurt
     1/4           cup  sour cream
  1 1/2      teaspoons  dried tarragon
  2        tablespoons  slivered almonds -- toasted
                        salt
                        ground black pepper
  4               cups  greens

RECIPE HAS BEEN ADAPTED TO MAKE IT HIGHER FAT, LOWER CARB, AND TO FIT INTO THE INGREDIENTS OF MY RECIPE PROGRAM.

FIND ORIGINAL RECIPE AND DIRECTIONS AT PREVENTION.COM

Per Serving (excluding unknown items): 254 Calories; 15g Fat (52.5% calories from fat); 23g Protein; 7g Carbohydrate; 3g Dietary Fiber; 68mg Cholesterol; 120mg Sodium.  Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

NOTES : : To toast the almonds, place them in a dry skillet over medium-low heat, shaking the pan often, until the almonds are fragrant and slightly browned (2 to 3 minutes). Remove from the heat and stir until the almonds cool slightly and emit a pronounced toasted aroma.

Hearty Kale Salad

Hearty Kale Salad

Serving Size  : 6  

Ingredients:

  6               cups  kale -- tough stems removed, finely choppd
  2                     eggs, hard-boiled -- coarsely chopped
  2             slices  bacon -- chopped
  2        tablespoons  extra-virgin olive oil
     1/2           cup  chopped onion
  1 1/2           cups  button mushroom -- chopped
  2        tablespoons  red wine vinegar
  2          teaspoons  brown mustard
     1/4      teaspoon  freshly ground pepper
     1/8      teaspoon  salt

FULL RECIPE AND DIRECTIONS HERE

                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 123 Calories; 8g Fat (54.6% calories from fat); 6g Protein; 9g Carbohydrate; 2g Dietary Fiber; 72mg Cholesterol; 151mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

Crispy Cucumbers and Tomatoes in Dill Dressing

             Crispy Cucumbers and Tomatoes in Dill Dressing

Recipe By     :
Serving Size  : 6  

Ingredients:
     1/4           cup  cider vinegar
  1           teaspoon  calorie free sweetener of choice
     1/2      teaspoon  salt
     1/2      teaspoon  fresh dill weed -- chopped
     1/4      teaspoon  ground black pepper
  2        tablespoons  vegetable oil
  2                     cucumbers -- sliced
  1                cup  sliced red onion
  2                     ripe tomatoes -- cut into wedges


FULL RECIPE AND DIRECTIONS HERE


                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 71 Calories; 5g Fat (56.9% calories from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 184mg Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Angel's Chunky Chicken Salad

                   
* Exported from MasterCook *

                      Angel's Chunky Chicken Salad


Serving Size  : 2  
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  chicken breast, no skin, no bone, R-T-C -- chopped
  2             stalks  celery -- chopped
  3        tablespoons  mayonnaise
     1/2           cup  onion -- finely diced
  2                     dill pickles -- chopped
     1/4      teaspoon  garlic powder
                        salt and pepper to taste

FULL RECIPE HERE


                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 316 Calories; 21g Fat (57.5% calories from fat); 27g Protein; 8g Carbohydrate; 2g Dietary Fiber; 76mg Cholesterol; 1047mg Sodium.  Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.