1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back (43 page)

2 tablespoons (30 ml) lemon juice

2 tablespoons (30 ml) lime juice

1 tablespoon (15 ml) white vinegar

2 tablespoons (30 ml) canola oil

¼ teaspoon orange extract

1 tablespoon (1.5 g) Splenda

1½ teaspoons sugar-free imitation honey

Simply combine everything in a bowl and whisk together. Alternately, assemble the ingredients in your blender and run it for a few seconds.

Yield:
4 to 5 servings

Assuming 4 servings, each will have trace protein; 2 g carbohydrate; trace dietary fiber; 2 g usable carbs. Analysis does not include polyol in imitation honey.

The use of lemon juice in place of vinegar in salad dressings is distinctively Greek.

¾ cup (180 ml) extra-virgin olive oil

¼ cup (60 ml) lemon juice

2 tablespoons (10.8 g) dried oregano, crushed

1 clove garlic, crushed

Salt and pepper

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.

This is best made at least a few hours in advance, but don’t try to double the recipe and keep it around. Lemon juice just doesn’t hold its freshness the way vinegar does.

2 tablespoons (30 ml) soy sauce

1½ tablespoons (25 ml) oil

1½ tablespoons (25 ml) rice vinegar

1 tablespoon (1.5 g) Splenda

1 clove garlic, crushed

½ teaspoon dark sesame oil

1½ teaspoons lemon juice

¼ teaspoon pepper

Simply whisk everything together or whirl in your blender.

Yield:
cup (80 ml), or 3 servings of 2 tablespoons (30 ml)

Each with 1 g protein; 2 g carbohydrate; trace dietary fiber; 2 g usable carbs.

3 tablespoons (45 ml) bacon grease

¼ cup (60 ml) white wine vinegar

1 tablespoon (15 ml) lemon juice

1½ tablespoons (2.25 g) Splenda

¼ teaspoon orange extract

Simply combine everything in a bowl and whisk together.

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

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

¼ cup (40 g) minced onion

½ cup (120 ml) canola oil

cup (80 ml) rice vinegar

2 tablespoons (30 ml) water

2 tablespoons (20 g) grated ginger

2 tablespoons (20 g) diced celery

2 tablespoons (30 g) Dana’s No-Sugar Ketchup (page 463)

4 teaspoons soy sauce 2 teaspoons Splenda

2 teaspoons lemon juice

½ teaspoon salt

¼ teaspoon pepper

1 clove garlic

Simply assemble everything in your blender and run for 10 to 15 seconds. Store in a snap-top container in the fridge.

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

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

You know that honey, despite being “natural,” is pure sugar, right? Make this instead.

¼ cup (60 ml) canola oil

2 tablespoons (30 ml) apple cider vinegar

2 tablespoons (30 ml) spicy brown or Dijon mustard

1 tablespoon plus

2 teaspoons (2.5 g) Splenda

teaspoon pepper

teaspoon salt

Combine all ingredients and store in a container with a tight-fitting lid.

Yield:
6 servings

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

This makes a little over ½ cup (120 ml), or just enough for one big salad, but feel free to double or even quadruple this recipe.

Catalina dressing and its close relative, that red stuff that calls itself “French Dressing” (I’m betting it has nothing to do with French cuisine!), are some of the more sugary dressings on the market. I kept thinking I should come up with a low-carb version, but the truth is, I never liked the stuff. So when reader Emily Borman wrote me, asking me if I had a low-carb version, I jumped at the chance! I found a Catalina recipe, rewrote it with no-sugar ketchup and Splenda, and sent it to her. She promptly tried it, tweaked it with more ketchup and Splenda, and sent back the results. So here, thanks to Emily, is a Catalina dressing recipe for all you fans!

½ cup plus 2 tablespoons (150 g) Dana’s No-Sugar Ketchup (page 463)

½ cup plus 2 tablespoons (16 g) Splenda

cup (160 ml) canola or peanut oil

cup (160 ml) red wine vinegar

2 cloves garlic, crushed

2 tablespoons (20 g) minced onion

Salt to taste

Simply assemble everything in a bowl or your blender and whisk or blend it together. Store in an airtight container in the fridge.

Yield:
1¾ cups (420 ml), or 14 servings of 2 tablespoons (30 ml)

Each with 1 g protein; 4 g carbohydrate; 1 g dietary fiber; 3 g usable carbs.

2 cups (450 g) mayonnaise

½ cup (120 ml) buttermilk

½ cup (115 g) small-curd cottage cheese

½ teaspoon Worcestershire sauce

1 clove garlic, crushed

1 teaspoon salt or Vege-Sal

3 ounces (85 g) crumbled blue cheese

Whisk together the mayonnaise, buttermilk, cottage cheese, Worcestershire, garlic, and salt, mixing well. Gently stir in the blue cheese to preserve some chunks. Store in a container with a tight-fitting lid.

Yield:
Makes roughly 3 cups (720 ml)