1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back (42 page)

2 cloves garlic, crushed

½ teaspoon oregano

¼ teaspoon basil

1 or 2 drops hot pepper sauce

cup (160 ml) extra-virgin olive oil

Put all the ingredients in a container with a tight-fitting lid and shake well.

Yield:
12 servings

Each with 1 gram of carbohydrates, a trace of fiber, and a trace of protein.

Variation: Creamy Italian Dressing. This is a simple variation on the Italian Vinaigrette. Just add 2 tablespoons of mayonnaise to the Italian Vinaigrette Dressing and whisk until smooth.

This is my clone of the dressing from a popular Italian restaurant chain—minus the sugar, of course.

½ cup (120 ml) white vinegar

cup (80 ml) water

cup (80 ml) olive oil

¼ cup (6 g) Splenda

2½ tablespoons (30 g) grated Romano cheese

2 tablespoons (30 ml) beaten egg

1¼ teaspoons salt

1 teaspoon lemon juice

1 clove garlic, crushed

1 tablespoon (3.8 g) minced parsley

1 pinch dried oregano

1 pinch red pepper flakes

½ teaspoon guar or xanthan

This one’s really easy: Just assemble everything in your blender and run the sucker for 10 to 15 seconds. Keep in an airtight container in the fridge.

Yield:
1½ cups (360 ml), or 12 servings of 2 tablespoons (30 ml)

Each with 1 g protein; 1 g carbohydrate; trace dietary fiber, 1 g usable carb.

If you’re uncomfortable using 2 tablespoons (30 ml) of raw egg, you can use egg substitute or pasteurized eggs instead.

This dressing is so sweet and tangy. Raspberry vinaigrette is a favorite you’ll get to enjoy more often once you’re making your own low-carb variety.

¼ cup (60 ml) Raspberry Vinegar (see below)

¼ cup (60 ml) canola or other bland oil

3 tablespoons plus 1 teaspoon (45 g) mayonnaise

1 teaspoon spicy brown or Dijon mustard

Pinch salt and pepper

Blend all the ingredients and store in the refrigerator in a container with a tight-fitting lid.

Yield:
6 servings

Each with a trace of carbohydrates, fiber, and protein.

To make your own raspberry vinegar, combine ½ cup (120 ml) white vinegar, ¼ teaspoon raspberry cake flavoring (this is a highly concentrated oil in a teeny little bottle), and 3 tablespoons (4.5 g) Splenda and store in a container with a tight-fitting lid. This makes about ½ cup (120 ml), with 11.5 grams of carbohydrates in the whole batch or 1.5 grams of carbohydrates per tablespoon, with no fiber, and no protein.

This dressing is good with anything South-of-the-Border-ish or Middle Eastern, for that matter.

cup (160 ml) olive oil

cup (80 ml) lemon juice

2 teaspoons ground cumin

Salt and pepper to taste

Just whisk everything together and toss with your salad.

Yield:
1 cup (240 ml), or 8 servings of 2 tablespoons (30 g)

Each with trace protein; 1 g carbohydrate; trace dietary fiber; 1 g usable carb.

½ cup (12 g) Splenda

¼ cup (60 ml) white wine vinegar

3 tablespoons (45 ml) olive oil

2 teaspoons minced red onion

1½ teaspoons poppy seeds

1 teaspoon paprika

¼ teaspoon salt

Measure everything into a bowl, whisk it together, and it’s ready to go!

Yield:
Makes roughly ½ cup (120 ml), or 4 servings of about 2 tablespoons (30 ml)

Each with trace protein; 2 g carbohydrate; trace dietary fiber; 2 g usable carbs.

8 sun-dried tomato halves

2 tablespoons (30 ml) balsamic vinegar

2 tablespoons (30 ml) red wine vinegar

2 cloves garlic, crushed

½ teaspoon salt

½ cup (120 ml) extra-virgin olive oil

4 teaspoons dried basil, or 2 tablespoons (5.3 g) fresh, minced

Chop the sun-dried tomatoes quite fine. Now simply whisk everything together and toss with your salad.

Yield:
Makes roughly
cup (160 ml), or about 5 servings of 2 tablespoons (30 ml)

Each with 1 g protein; 5 g carbohydrate; 1 g dietary fiber; 4 g usable carbs.

3 tablespoons (45 ml) balsamic vinegar

cup (80 ml) extra-virgin olive oil

1 tablespoon (14 g) mayonnaise

2 cloves garlic, crushed

1 teaspoon grated onion

¼ teaspoon salt or Vege-Sal

¼ teaspoon pepper

1 teaspoon spicy brown or Dijon mustard

1 tablespoon (6.3 g) grated Parmesan cheese

Whisk all the ingredients together until smooth. Store in a container with a tight-fitting lid and shake or whisk again before tossing with salad.

Yield:
6 servings

Each with 1 gram of carbohydrates, a trace of fiber, and a trace of protein.