Tue, Aug-19-03, 13:22
This is my husband's favorite salad, and it's quick to put together, as long as you have some leftover beef or deli beef available.
1-1/2 to 2 lb. cooked beef (I put a sirloin tip roast in the crock pot all day, well-seasoned with garlic powder, salt, pepper and some onion powder -- be creative). Shred meat and refrigerate until well-chilled.
4 to 6 cups salad greens of your choice
10-oz. jar hamburger dill chips, drained and chopped (reserve juice!)
1 green pepper, seeded and diced
1/2 c. pickle juice
1/2 tsp. thyme
4 Tbsp. brown mustard
salt and pepper
1/2 c. canola oil
Toss beef, greens, pickles and pepper together.
In a medium bowl whisk together pickle juice, thyme, mustard, salt and pepper. Drizzle in oil while whisking until well-blended and no longer separating.
Just before serving, pour dressing over salad and toss to coat.
Carb counts are pretty low on this, about 10-12 carbs for the whole lot (greens and pepper). If you choose the right brand of pickle chips, they're 0 carb (Heinz has 1 carb per serving). So, if you're serving four with this, figure about 3 carbs per.