Jen Rocks the Salad

Recipe By Garth Lamson
Category Atkins; Salads; Vegetables
Main Ingredient Vegetables
Cuisine Style American
Yield 4 Serving
Preparation Time 10 min
Cooking Time none at all
Equipments Cutting Board; Knife; Measuring Cup; Measuring Spoons; small bowl

4 cups Lettuce, whatever kind you want
2 medium tomatoes, chopped
4 medium Scallions, finaly cut
2 medium Cucumber, lebenese, cut into strips
1 medium roasted red pepper, capsicum in Australia, cut into strips


2 tbsp Extra Virgin olive oil
2 tbsp balsamic vinegar
1/2 tsp Garlic, chopped
1 tbsp Mustard, dijon
1 lime Juice of 1 lime
splash of orange essence


Parmesan cheese, grated
Bacon, fried till crisp and chopped finely
Using a ring or some sort, a small spring from. We actually used large metal
rings. Cut cucumber length-wise so they are long thin strips of cucumber. You
are going to create a wall for your salad using these cucumbers. Put them into
the ring pressed against the side of the ring. Continue until the ring is
formed all the way around. Take a look at the picture if you are confused.

Then, add the salad of your choice into the ring. This way it will force the
edges of the cucumbers out, creating a wall. Create the dressing using the
instructions below.

In a bowl slowly mix olive oil and mustard. Then slowly, while mixing, add the
balsamic vinegar, chopped garlic, lime juice and orange essence or zest.

Pour the dressing over the top. Top with your roasted peppers and bacon
bits if you cheese. Sprinkle a bit of parmesean over the top OPTIONAL! Serve
Per Serving: 107 Calories; 7 g Fat; 1 g Sat Fat; 0 mg Cholesterol; 27 mg Sodium;
11 g Carb; 3 g Fiber; 2 g Protein.
This salad is dedicated to a friend of mine, Jen Edwards.

Created for Lamson Adventures Copyright 2002, Lamson Adventures Lo-carb Recipes.

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