Category Archives: Salads

Keto~LowCarb Salads & Dressings

Low Carb Cauliflower Bacon Quinoa Salad

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Cauliflower Bacon Quinoa SaladLow Carb Cauliflower Bacon Quinoa Salad.  Quinoa is one of 10-12 ancient grains and has become something of a darling in the last 5-7 years and probably because it’s gluten free. The problem for low carbers is still its high carb content. This low carb cauliflower bacon quinoa salad is a very quickly made recipe to accompany a last minute meal. If you like this, you will also like my Cauliflower Tabbouleh which is different, a bit more complicated, and uses more ingredients. Will this taste like a classic quinoa? No, but pretty danged close.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Cauliflower Bacon Quinoa Salad
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Ingredients
  1. 3 C Riced Cauliflower
  2. ½ Lb Bacon
  3. ½ C Chopped Red Onion
  4. ¼ C Chopped Parsley
  5. ¼ C Olive Oil
  6. 2 T Balsamic Vinegar
  7. 1 t Liquid Smoke
  8. 1 t Spicy Mustard
  9. 1 t Allulose
  10. ½ t Chipotle Powder
  11. ¼ t Salt
  12. Fresh Cracked Pepper
Instructions
  1. Cook and crumble bacon, retaining 2 T fat.
  2. Put riced cauliflower, red onion, parsley, and bacon in mixing bowl.
  3. In smaller bowl put reserved bacon fat with rest of ingredients and mix well.
  4. Pour over cauliflower and again mix well.
  5. 4 Servings
  6. 403 Calories, 8.0g Protein, 38.2g Fat, 6.7g Carbs, 2.1g Fiber, 4.6g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Bacon Almond Avocado Salad

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Low Carb Bacon Almond Avocado SaladLow Carb Bacon Almond Avocado Salad. Another terrific salad, this time from my friend Carole. She has actually given me several recipes over the months as she and her husband eat a lot of salad, and I mean a lot of salad. They are confessed saladholics. How that for a word? It shows up as misspelled and I’m still using it. Anyway, as I pretty much do, I changed it to my own suiting, it’s paleo, and I hope you like this low carb bacon almond avocado salad. The slivered almonds were toasted in duck fat because…I just happened to have some so, there are two fats instead of just the bacon fat.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
Bacon Almond & Avocado Salad
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Salad Guts
  1. 10 Oz Clamshell Spring Mixed Greens
  2. ⅓ C Finely Chopped Red Pepper
  3. ⅓ C Finely Chopped Orange Pepper
  4. ⅓ C Thinly Sliced & Chopped Jicama
  5. 1 Avocado Cut Into Small Chunks
  6. ½ Lb Bacon
  7. 1 C Sliced Almonds
Dressing
  1. ⅓ C Olive Oil
  2. ¼ C Just Like Sugar***
  3. 3 T Cider Vinegar
  4. ¾ t Salt
  5. Freshly Ground Pepper
Instructions
  1. Put lettuce & vegetables in bowl.
  2. Fry Bacon reserving 2 T grease & set aside.
  3. Toast almonds in bacon grease, cool & set aside.
  4. Add salt, & Just Like Sugar to vinegar, heat gently, stirring to dissolve, cool and add olive oil.
  5. Add bacon & almonds to salad.
  6. Dress, toss and serve with fresh pepper.
  7. 6 Servings
  8. 367 Calories, 9.6g Protein, 32.8g Fat, 8.9 Carbs, 5.0g Fiber, 3.9g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cauliflower Tabbouleh

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Low Carb Cauliflower TabboulehLow Carb Cauliflower Tabbouleh. Traditional tabbouleh is actually kind of an herb salad with not so much bulgur and as we Americans have made it, it now does not really resemble any true Middle Eastern versions. But hey, now here’s the deal. I am an American and this is closer to our version than theirs. Anyway, the idea is eat a good tasting clean salad and this is that. Any and all of the ingredients may be changed.  By the time you are finished with this dish you may not even recognize it as cauliflower. There are so many other compatible flavors which when blended, make this one tasty side salad and as I know low carb cauliflower tabbouleh, this will be far healthier than the boxed stuff we are all familiar with.  As I said, it is not a “wheat salad”  it is a low carb cauliflower tabbouleh herb salad with a little “cauliflower bulgur” in it.

If you are so inclined, and for more wonderful tabbouleh recipes that you can healthify with cauliflower for yourself, here is a list of them and in fact my recipe seems closely related to The Greek Island Tabbouleh

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
Cauliflower Tabbouleh
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Ingredients
  1. 4 C Blanched, Drained, Cooled & Riced Cauliflower (Always Include The Core)
  2. 1 C Peeled, De-Seeded And Chopped Cucumber
  3. ¾ C Chopped Mint Leaves (Spearmint) (Or 3-4T Dried Mint)
  4. ½ C Chopped Curly Leaf Parsley
  5. ½ C Pitted And Chopped Kalamata Olives
  6. ½ C Finely Chopped Orange Peppers, Yellow Peppers, Or Both
  7. ⅓ C Thinly Cut Green Onion Tops
  8. ⅓ C Quartered Cherry Tomatoes
  9. ⅓ C Finely Chopped Red Onion
  10. ¼ C Olive Oil
  11. ¼ C Lemon Juice
  12. ½ t Crushed Garlic (Optional)
  13. 1 t Apple Cider Vinegar (Or Red Wine Vinegar)
  14. ¼ t Allspice
  15. ½ t Pepper
  16. 1 t Salt (For Later)
Instructions
  1. Blend first 9 ingredients in large bowl.
  2. In a smaller bowl mix next 6 ingredients and blend into vegetables.
  3. May be refrigerated* or served immediately.
  4. Just before you are ready to serve your tabbouleh sprinkle and mix in the salt or better yet let people do it themselves. Not all, but most of the veggies will weep anyway and if you salt and then refrigerate you will have even more. Now this is not necessarily bad, it just is. Salt leaches out liquids plain & simple. If you end up with weepy tabbouleh even without salt, just drain it.
  5. 10 Servings
  6. 126 Calories, 1.1g Protein, 10.2g Fat, 7.4g Carbs, 1.6 g Fiber, 5.8g Net Carbs
  7. 12 Servings
  8. 105 Calories, .9g Protein, 8.5g Fat, 6.2g Carbs, 1.3g Fiber, 4.9g Net Carbs
Notes
  1. *I personally like to refrigerate mine for at least several hours.
  2. If you have it and wish to add a little crumbled feta cheese then please, be my guest.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Wilted Spinach Salad

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Low Carb Wilted Spinach SaladLow Carb Wilted Spinach Salad. This is a pretty standard Wilted Spinach Salad recipe and sometimes we just need to be reminded of the many different salad choices we have. This couldn’t be too much easier.  I think for a bit of crunchy goodness, this would be enhanced with toasted sliced almonds and I have added them into the recipe.  As you can see I grated my egg. More SURFACE AREA , more taste. I know you’ve had this so…have it again.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Wilted Spinach Salad
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Ingredients
  1. 10 Oz Clamshell Baby Spinach
  2. ½ Lb Crispy Cooked Chopped Bacon
  3. 3 Chopped Hard Boiled Eggs (As You See, I Grated My Eggs)
  4. ½ C Thinly Sliced Red Onion
  5. 6 Thinly Sliced Button Or Crimini Mushrooms
  6. ¼ C Toasted Almonds
  7. ¼ C Red Wine Vinegar
  8. 1½ t Dijon Mustard
  9. 1 t Allulose
  10. ½ t Salt
  11. Lots Freshly Ground Pepper
Instructions
  1. Toast the almonds.
  2. Cook & chop bacon reserving ¼ cup fat.
  3. Hard boil eggs and rough chop.
  4. Mix mustard and Allulose into heated bacon fat & add vinegar.
  5. In large bowl mix spinach, eggs, red onion, and mushrooms.
  6. Sprinkle with salt.
  7. Add dressing and mix.
  8. Plate and garnish with almonds.
  9. Serve with lots of fresh ground pepper.
  10. 6 Servings
  11. 275 Calories, 10.0g Protein, 24.1g Fat, 4.4g Carbs, 2.0g Fiber, 2.2g Net Carb
Notes
  1. Bacon fat is included in the nutritionals.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Bacon Egg Spinach And Onion Salad

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Low Carb Bacon Egg Spinach And Onion SaladLow Carb Bacon Egg Spinach And Onion SaladLow Carb Bacon Egg Spinach And Onion Salad. There is a very funny true story which leads to the recipe.  Way back in the day I often had a hard time being invited to anyone’s house for dinner because of the way I cooked.  Sadly, my insecure friends were intimidated. They had all been to my house for dinner multiple times and were convinced they could not make something suitable that I would eat. I finally just kinda got mad and told them that I loved pot roast, pretty much thinking anyone can fix an edible pot roast and until they invited me for dinner I would not have them over again.  Sooo, my friend Carol said she could make a pretty good one and invited me for dinner and WOW, don’t always believe someone when they say they make a pretty mean pot roast because I am here to tell you her pot roast was mean and not in such a good way. Apparently she put a frozen chunk of meat in her slow cooker at 2:00 in the afternoon and I was to come at 5:30. When I got there the roast was still frozen in the center and would probably have needed another 4-5 hours to cook. Oh Lordy, and what to do. I got on the phone to our local grocery that spit-cooked X number of chickens per day and yes, I asked them to hold the last one while I drove over to pick it up. Meanwhile Carol peeled and started cooking the potatoes. We (I) had decided mashed might be better. Well we ate that chicken with mashed potatoes at about 7:00 but laugh? Oh yeah, we laughed alright and to this day nearly 25 yrs. later we still laugh about it. Did Carol ever finally make pot roast for me? Not on your life.

After I had moved I met other people who could cook and were not in the least bit worried about serving me a terrific meal and Dorothy was one of those people. I asked for her salad Low Carb Bacon Egg Spinach And Onion Salad and here it is. The only things I have subbed are toasted almonds in place of water chestnuts, a sugar-free ketchup and Allulose which is zero carb and paleo.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Bacon, Egg, Spinach, & Onion Salad
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Ingredients
  1. 10 Oz Clamshell Fresh Spinach
  2. ½ Lb Chopped Fried Bacon
  3. ½ Thinly Cut Red Onion
  4. ¼ C Sliced Toasted Almonds
  5. 6 Chopped Or Sliced Hard Boiled Eggs
  6. 3 Thinly Sliced Medium Button Mushrooms
  7. ⅓ C Red Wine Vinegar
  8. ⅓ C Olive Oil
  9. 1½ T Sugar-Free Ketchup***
  10. 1½ T Worcestershire Sauce
  11. 1 T Allulose***
  12. Fresh Cracked Pepper
Instructions
  1. Fry bacon, cool, & crumble.
  2. Dump greens, bacon, red onion, mushrooms, & eggs into bowl and gently toss.
  3. Mix Vinegar and Just Like Sugar to dissolve.
  4. Put olive oil, ketchup, Worcestershire sauce and vinegar mixture in a small jar and shake vigorously.
  5. Pour dressing over salad and toss again.
  6. Plate and evenly distribute salad.
  7. Garnish with toasted almonds.
  8. Grind on the pepper.
  9. 6 Servings
  10. 297 Calories, 6.9g Protein, 27.7g Fat, 4.9g Carbs, 2.0g Fiber, 2.9g Net Carbs
Notes
  1. If you happen to have a jicama hanging around, if thinly sliced & cut about the size of a nickel, it also makes a good water chestnut substitution.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Bacon Blue Cheese Salad

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Keto Bacon Blue Cheese SaladKeto Bacon Blue Cheese SaladKeto Bacon Blue Cheese SaladKeto Bacon Blue Cheese Salad. This was served to me as a dinner guest about 40 years ago and I scratched out the recipe on a little piece of paper (which I still have) and I estimate that little piece of paper to be about 39-40 years old.  It’s not so much the salad but the dressing & salad combination that is so good.  I have since made this many times but was unable to eat it until recently and…now I can. The original dressing recipe had massive amounts of sugar in it which of course has now changed. I have also changed the oil and I cannot tell the difference. So, serve it to friends & see if they ask for your recipe. In the restaurant I served this as a small side salad and also piled it onto a full size plate for dinner. Our town librarian came in after work about 4-5 times a week to eat it.  I used to call it Maureen’s salad for no other reason than it was first served to me by Maureen but it really does not begin to really describe how good it is.  Seriously what could possibly go wrong with a keto bacon blue cheese salad? If you are looking to wow anyone, do side twists of bacon (top last picture) and put on the side of the salad. Not only are they impressive, they are super crispy good.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Bacon, Blue Cheese, & Purple Onion Salad
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Salad
  1. 10 Oz Clamshell Spring Mix Salad Greens (Or Arugula Works Quite Well Too)
  2. ½ Lb Fried & Crumbled Bacon
  3. ½ Thinly Sliced Red Onion Cut Into Pieces
  4. 6 Oz Good Quality Crumbled Blue Cheese
  5. Fresh Cracked Pepper
Dressing
  1. ⅓ C Olive Oil
  2. ⅓ C White Vinegar
  3. ½ C Allulose*** (Or 8 Drops Sucralose)***
  4. 1 t Salt
Instructions
  1. Fry bacon, cool and crumble.
  2. Dump greens, bacon, red onion, & crumbled blue cheese into bowl, saving a little to place on top, and toss.
  3. Put olive oil, vinegar, Allulose, & salt, in a small jar and shake vigorously.
  4. Pour dressing over salad and toss again.
  5. Plate and evenly distribute salad.
  6. Grind on lots of fresh pepper.
  7. 6 Servings
  8. 266 Calories, 9.2g Protein, 24.1g Fat, 3.1g Carbs, .2g Fiber, 2.9g Net Carbs
Notes
  1. This is how I made the dressing with Allulose. Since salt does not dissolve in oil I add it to the vinegar & Allulose, stir until all is dissolved, then add the oil and shake.
  2. Because of the salty sweetness of the dressing I think raspberries or strawberries would be a great addition and if you think about it how different is the dressing from a good raspberry vinaigrette?
  3. Dressing is zero carb and will last in the fridge forever.
  4. If you want to make this for less than 6 people I would suggest making it without adding the oil. When ready, drizzle oil on the top of the salads, then drizzle equal amounts of the vinegar base and then there is no refrigeration needed.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Canlis Salad

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Low Carb Canlis SaladLow Carb Canlis Salad. The Canlis Salad comes from the Canlis restaurant in Seattle, WA and has become an institution. I myself have never eaten there and after looking at their menu (no individual prices) I can see why. It’s expensive and I’ll bet well worth it. The recipe for this salad is perhaps their signature dish and if not, it is certainly what they are most famous for. Low Carb Canlis Salad, very different~very good.

From their website: “Of all the recipes requested, none is more cherished than the Canlis Salad. Taught to him by his Lebanese mother, the Canlis salad was perfected by Peter Canlis and introduced to the world on opening night, December 11, 1950. Served in homes and restaurants around the world, the recipe, [as it appears below], is one of our family’s prized possessions”. Yeah, I tweaked it for low carb, a bit more to my liking, and took out the croutons.  This is a Lebanese salad and the mint is original to the recipe.  When I say in a recipe “the mint is optional but good” it just means you can leave it out but I guarantee you it is good to buy and use mint as it enhances the flavors of anything you use it in and you will find it used in many  ways, in many recipes on this site.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Canlis Salad
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Salad
  1. 2 Small Or 1 Large Head Romaine
  2. ½ Lb Crispy Cooked Chopped Bacon
  3. 18 Halved Cherry Tomatoes Or 2 Medium Chopped
  4. ¼ C Slivered Green Onion Tops
Dressing
  1. 1 Egg (There Is A Trick Here)
  2. ½ C Parmesan Cheese
  3. ½ C Olive Oil
  4. 1 T Crushed Garlic
  5. ¼ C Lemon Juice
  6. ¼ C Chopped Fresh Mint (I use 1 T Dried Mint)
  7. ¾ t Dried Oregano + More To Taste
  8. ½ t Salt
  9. Lots Of Fresh Ground Pepper
Instructions
  1. Wash, dry, chop, cover and refrigerate lettuce in a large bowl. (It will get super crispy).
  2. Cook & chop bacon.
  3. Halve or chop the tomatoes.
  4. Carefully put your egg into a cup (without breaking it and gently pour boiling water on it and count to 60 you know, like a one minute egg. This is the easy way to coddle an egg. If you bust the egg then don’t pour the water in-just use it *raw. (See Caesar Dressing and note below).
  5. Pour off water and put egg into small processor along with the garlic, mint, lemon juice, oregano, & salt.
  6. Slowly pour in the olive oil.
  7. Add Parmesan cheese and pulse a couple of times to mix.
  8. Add bacon, tomatoes, and green onions and to lettuce & toss to mix.
  9. Add dressing to coat all.
  10. Serve with lots of fresh ground pepper.
  11. 6 Servings
  12. 397 Calories, 9.7g Protein, 37.0g Fat, 6.2g Carbs, 2.6g Fiber, 3.6g Net Carb
Notes
  1. *I personally do not coddle my eggs but some people are still squeamish about raw eggs even though they have been pasteurized for many years now. Go figure.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cucumber Tomato Red Onion Salad

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Low Carb Cucumber Tomato Red Onion SaladKeto Cucumber Tomato Red Onion SaladKeto Cucumber Tomato Red Onion Salad is a quick last minute salad.  McCormick makes a fantastic Italian Herb Grinder and it is what I use.  Just mix the ingredients, serve and grind away to your individual taste. Keto Cucumber Tomato Red Onion Salad is also very good with crumbled feta cheese, chunked avocado or…both, and once you have this grinder, you’ll find many other uses for it.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

 As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Cucumber, Tomato, & Red Onion Salad
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Ingredients
  1. 1 Peeled, Seeded & Cubed Cucumber
  2. 1 C Diced Fresh Tomatoes
  3. ¼ C Sliced Red Onions
  4. ¼ C Olive Oil
  5. McCormick Italian Herb Grinder
Instructions
  1. Toss all ingredients
  2. Serve and generously grind on the Italian herbs.
  3. 4 Servings
  4. 134 Calories, 0.6g Protein, 12.7g Fat, 6.6g Carbs, 1.1g Fiber, 5.5g Net Carbs
Notes
  1. The grinder already has salt in it but if it doesn't seem enough add a pinch more.
  2. For a little extra zip splash in a bit of red wine vinegar and for a lot of extra flavor add some kalamata olives and/or a small diced avocado.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Chunky Guacamole Salad

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Chunky Guacamole SaladLow Carb Chunky Guacamole Salad is an altered recipe from Jack White’s  much talked about guacamole salad recipe. I left out the Serrano peppers and added my own taco seasoning and this stuff is addictive.  Served with Spicy Taco Hamburger  it is a complete meal.  Take notice that you can combine a lot of my recipes and still be under 10g carbs & many under 15g carbs. You will need Taco Seasoning  of some kind to complete this.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

 As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Chunky Guacamole Salad
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Ingredients
  1. 2 Avocados
  2. 1 Large Diced Tomato
  3. ¼ C Finely Diced Onion
  4. ¼ C Finely Chopped Green Onion Tops
  5. ¼ C Finely Chopped Cilantro
  6. ½ T Taco Seasoning
  7. ¼ t Salt
  8. Juice 1 Lime
Instructions
  1. Cut avocados in half and take out the pits.
  2. Cradling each half make 3 cuts down the long side and then 4 cuts the other way and scoop out chunks with a spoon.
  3. Add all the rest of the ingredients and toss lightly
  4. 6 Servings
  5. 109 Calories, .7g Protein, 4.6g Carbs, 1.0g Fiber, 3.6g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Taco Seasoning

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Low Carb Taco SeasoningLow Carb Taco Seasoning. This is  a very simple Taco Seasoning spice mix recipe to keep around. It certainly does not need to only go on tacos. I use to spice Cheese Tortilla Fajitas and it is good sprinkled in guacamole, and in many other things. It easily makes a good dip mixed with cream cheese, cheddar cheese & sour cream. I like to brown ground beef & slivered onions, add this taco seasoning, cover with cheese, a dollop of sour cream as Spicy Taco Hamburger. Easy easy & your children will love it. What you are seeing in the pictures is only ¼ of the recipe which is still nearly 3 T.

 Making a low carb taco seasoning, or any seasoning mix yourself, is far less expensive than buying it and you can tweak you own recipes any way you want to. Now of course if you don’t use it much then buying small amounts make sense. I have so many herbs & spices it’s almost obscene.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Taco Seasoning
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Ingredients
  1. ¼ C Chili Powder
  2. 2 T Cumin
  3. 4 t Salt
  4. 4 t Pepper
  5. 2 t Oregano
  6. 2 t Paprika
  7. 2 t Garlic Powder
  8. 1 t Onion Powder
  9. 1 t Chipotle Powder
Instructions
  1. Mix all.
  2. Makes ⅔ C
  3. 30 Servings
  4. No nutritionals it’s a total freebie.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Leek Salad

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Leek SaladI like totally stole this Low Carb Leek Salad recipe from Andrew Zimmern who got it from French chef Jean-Pierre Moullé who ran the kitchen at Chez Panisse for more than 30 years. I bet this recipe has been around for a while and served to thousands of people. Yep, I stole the picture to the right too. Found the recipe on Twitter and…retweeted it. Yes I did.  Made it last night-fabulous. The picture on the left is mine made with one large leek and grated egg.

I did tweak the recipe just a bit because a lot of people may not have fresh chives and even in the picture on the left the egg yolks are not grated. I thought it might be nice to actually grate the whole egg (waste not want not) to use as garnish as it is so much prettier.  If you look at the picture the leeks, at least to me, look quite thin and since it is easy to find leeks that may be an inch or more in diameter I think ½ leek is plenty, plenty for this low carb leek salad.  Several times I  have used green onions which are delicious and actually lower in carbs or about 1g carb/serving.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Leek Salad/Egg/Dijon Mustard Sauce
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Ingredients
  1. 2 Large Leeks
  2. 1 T Dijon Mustard
  3. 1 T White Wine Vinegar
  4. 3 T Olive Oil
  5. Salt & Pepper
  6. 2 t Dried Chives (Or Fresh If You Have Them)
  7. 2 Hard Boiled Eggs
Instructions
  1. To prepare the leeks, trim away the rough bottom on the root end but leave enough so that the leaves don't start to fall off. Cut the tough dark green stalks at the top leaving at least 2 and if possible 3 inches. You will be surprised that as they steam the darker tops will tenderize too.
  2. Starting 1½” from the root end cut the leek in half lengthwise all the way to the green tips.
  3. Make a quarter turn and repeat step one. (The leek will still be intact but the top will be quartered).
  4. Soak the leeks in a bowl of cold water, swishing them around to remove any dirt.
  5. Finish by rinsing the leek under cold running water, taking care to flush away any hidden grit between the layers at the root end. Leeks can most often be very dirty and it is important to clean them thoroughly. My opinion here: They begin to look like an old fashioned whisk broom.
  6. Set up a steamer basket over water in a pot with a tight-fitting lid and set over high heat bringing water to a boil. Turn down heat and steam the leeks for 10-15 minutes, until tender and fully cooked.
  7. Drain & set aside to cool or refrigerate for later use.
  8. Whisk together the mustard, vinegar, olive oil, dried chives, a pinch of salt, and plenty of black pepper in a small mixing bowl. If you are using freshly ground pepper save it until last.
  9. When ready to use the leeks cut each in half lengthwise.
  10. Put on a platter or plate individually, grate ½ egg over each leek, and thoroughly drizzle with the dressing.
  11. Lots of freshly ground pepper.
  12. Garnish with fresh chives if you have them.
  13. 4 Servings
  14. 103 Calories, 3.7g Protein, 7.8g Fat, 5.0g Carbs, .7g Fiber, 4.3g Net Carbs
Notes
  1. I pretty much did the directions as they had them but what I did was put the leeks in a sauté pan with water, covered & simmered them, turning several times. Just a different way to do the same thing. If you are a restaurant you do lots at a time and for a smaller amount pan steaming works very well.
  2. Green onions are easily just as good as leeks.
  3. Salad may be served warm or cold.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Warm Green Beans With Blue Cheese

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Low Carb Warm Green Beans With Blue CheeseThese Low Carb Warm Green Beans With Blue Cheese can be served as a side salad and warmed as a vegetable accompaniment. No comments to make on this recipe as the ingredients should speak for themselves.  I should add that the dressing used for low carb warm green beans with blue cheese is also fabulous on salads of just about any kind.

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Warm Green Beans/Blue Cheese
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Ingredients
  1. 1 Lb Green Beans
  2. ⅓ C Toasted Sliced Almonds
  3. 4 Pieces Bacon
  4. 2 Oz Good Quality Meltable Blue Cheese
  5. ½ C Slivered Shallots (Or Onions Work As Well)
  6. 3 T Olive Oil
  7. 2 T Red Wine Vinegar
  8. ½ T Dijon Mustard
  9. ½ t Salt
  10. ¼ t Crushed Garlic
  11. Fresh Cracked Pepper
Instructions
  1. Cook bean in boiling water until barely tender-about 5-6 minutes, drain, put in large bowl.
  2. Cut and cook bacon until crispy, add to beans, reserving the fat.
  3. Sauté shallots in bacon fat, add to beans.
  4. Toast almonds. I do mine in the same sauté pan on the stove-top with a small amount of bacon grease. Add almonds to beans reserving 1 T to garnish on top.
  5. Whisk mustard, garlic, salt, & vinegar, whisk in olive oil, add blue cheese, add to any remaining bacon fat, and heat slowly just until cheese begins to melt.
  6. Dress the beans.
  7. Serve with lots of cracked pepper.
  8. 6 Servings
  9. 136 Calories, 5.9g Protein, 9.8g Fat, 6.1g Carbs, 2.5g Fiber, 3.6 Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/