Ok, I made Shelley's walnut vinegrette and Karen's creamy shallot dressing. Both were great. I was surprized how much the walnut dressing tasted like mine. Good to know. We enjoyed the shallot dressing this evening... what a nice change. Going to make some more of this to take down to Bvillle tomorrow for BBQ.

thx all for sharing your recipes
Nat

Just thought I would contribute...

My absolute favourite this month! My SIL's Raspberry Poppy Seed Vinaigrette. I substituted the sugar for Splenda. Serve this over the "fancy" greens, and, if allowed, slice in a few strawberries.

Raspberry Poppy Seed Vinaigrette

1 tablespoon onion juice (1/4 onion buzzed in the blender)
1/2 cup Splenda
1/3 cup raspberry vinegar
1/2 teaspoon English Mustard
1/2 teaspoon salt
1 cup vegetable oil
1 tablespoon poppy seeds

Put the first 5 ingredients into a blender and blend on high. Add the oil in a steady stream. Add the poppy seeds at the end and blend. The idea here is to make mayonnaise type product, so blend until it is creamy.

It does separate but just give it a shake and it's all mixed up again! Enjoy.

Thanks for adding to our collection Robin...looks great.

Using a liquid sweetener would lower the carbs considerably in this tasty sounding vinaigrette!

Karen

Doh!

Why didn't I think of that. Probably because the first time I made it, we didn't have any liquid in the house. I'm so proud of myself for substituting Splenda that I forgot how much lower the liquid is.

There's an unopened bottle now sitting on the shelf. Have to try that next time.

Well, this one is entirely my own invention.

Serves 4

8 oz (225g) pkg fresh baby spinach leaves
1 small Hass avocado (black skin) ~ 1 cup diced
1 large green onion, minced
1 small red pepper, roasted ~ 1/2 cup peeled, seeded and diced
2 oz (60g) lightly toasted walnut pieces
2 tsp capers, chopped

dressing:
2 Tbsp (30 ml) E.D.Smith Midnight Raspberry sugar-free jam (sweetened with sucralose/Splenda) 2.4 carbs per Tbsp/15 ml
1 tsp (5 ml) "grainy" dijon mustard, w. mustard seeds
1 tsp (5 ml) balsamic vinegar
1 Tbsp (15 ml) distilled red wine vinegar
3/4 tsp (4 ml) liquid SugarTwin (= 1 Tbsp sugar)
2 Tbsp (45 ml) toasted walnut oil
4 Tbsp (45 ml) unrefined canola or safflower oil
1/4 tsp (1 ml) salt (optional)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

- Whisk together the dressing ingredients. Make in advance if desired and refrigerate .... let stand at room temp for 30 min before adding to salad.
- Have salad ingredients ready in advance, and chill.
- Just before serving, toss salad ingredients and dressing together.

Nutrient Data: for the whole salad

calories: 1321
Fat: 129g
Carbs: 39g / Fiber: 20g = 19g ECC
Protein: 20g

per serving (1/4 recipe) -
calories: 330
Fat: 26.8
Carbs: 9.7g / Fiber: 5g = 4.7g ECC
Protein: 5g

Enjoy!!

Doreen

p.s. - I had this with lamb loin chops, simply dressed w. olive oil and a grinding of black pepper, and broiled.

For the above recipe ..... if you can't find Toasted Walnut Oil, then use 6 Tbsp (90 ml) of the mild canola or safflower oil, plus 1 tsp (5 ml) of dark toasted sesame oil. The salad is delicious with just plain mild oil, but the toasted nut oils give such a nice flavour.

Doreen

I'm copying Doreens's lead and posting a whole salad...

This is a refreshing change from Greek salad and the peppers are quite succulent. You can eat it as a meal as well as an accompaniment to meat. Pork is especially good with it or you can add a few shrimp or strips of chicken.

Red Lettuce Salad with Roasted Peppers, Feta and Marjoram Vinaigrette
Serves 6

1 small head raddichio
1 head red leaf lettuce
3 medium red peppers, roasted, peeled and cut into 1-inch strips
1/2 lb. feta cheese, crumbled
2 Tbsp. red wine vinegar
2 Tbsp. finely chopped shallots
1/2 tsp. salt
2 drops Stevia
2 tsp. finely chopped fresh marjoram, or 3/4 tsp. dried
2/3 cup extra virgin olive oil
1/2 tsp. freshly ground black pepper

Wash and dry the lettuce. Core and separate the raddichio leaves. Tear both into medium-sized pieces. Place in a large bowl. Cover with a damp cloth and refrigerate until serving time.

Whisk the vinegar, shallots, salt, Stevia and marjoram together. Slowly beat in the olive oil and pepper.

To serve, scatter the peppers and feta over the salad. Whisk the dressing to recombine the ingredients and drizzle over the salad. Serve immediately.


Total Calories: 3935
Total Fat: 408 grams/3676 calories
Total Carbs: 47 grams/146 calories
Total Fiber: 11 grams/0 calories
Total Protein: 39 grams/158 calories

Karen

This was a great idea Sharon. What are you planning for October? Turkey talk?

Karen

Hi Karen, I think we'll go with Vegetable Dishes for October. I'm hoping since we've just had our vegetable growing season that someone's been creative in the kitchen using things from their gardens. (Who am I to look for garden creativity though, since I don't have a garden anymore!!) Pumpkins can be covered in the Vegetable category as I'm sure someone must have a great pumpkin pie recipe. That way we'll have a dessert idea for the Thanksgiving holidays.

I thought perhaps we could use Holiday Meal ideas for November as that would cover our American friends Thanksgiving, plus give the rest of us a lead on Christmas ideas. I was thinking about Appetizers for December as a lot of folks entertain during the holidays and it would be nice to have some new ideas.

What do you think??

Doreen, my apologies when I posted your recipe in the Members Low Carb Recipes I forgot to include that it was from the September 2001 - "Let's Talk About Salad Dressings". I wanted to include this on all the recipes, so that we'd remember where they originated.

Your recipe looks great. I have a recipe where I roast the peppers and then add them to prawns. Makes for a great taste.

Karen, I've never used the red leaf lettuce before, in your recipe, but it sounds wonderful. I'm sure they must carry it where I shop. Both these recipes look like "company's coming to dinner" ideas.

Thanks Ladies.

Sounds fab Sharon! I have a pumpkin chiffon pie up my sleeve...

What about soup for January as we'll all be needing some warmth by then. Our warm weather friends can post gazpacho and other cold soup recipes! LOL!

You can use green leaf lettuce, but the red does look nice. Don't save the salads for company. Treat yourself!

Karen

Soup does sound good...I was actually thinking about Induction Recipes for January as the New Year is usually the "resolution time".

Think I'll be going away for January then...

Don't know if I'll be ready for the onslaught of "one post wonders"!

Karen

Soup works for me!!! Can't live without it!!