Beautiful soup, so rich and green,
Waiting in a hot tureen!
Who for such dainties would not stoop?
Soup of the evening, beautiful soup!

Why the evening? I think we need a LC breakfast soup. It would great for those who needed something fast in the morning.

I did a search on "soup of the evening, beautiful soup" and found this site. It looks pretty cool!
soupsong.com

Karen

You're right Karen, we can have soup for Breakfast!!!!!! Interesting site... I have a feeling "soup" might be the right choice.

Keep the smiles coming.

I don't pretend to know alot about this, however, I think I read some posts mentionning bringing the salad dressing out for about an hour (out of the fridge) beforehand, or some people storing dressings at room temperatrue.

Just please be careful if there is any garlic in those recipes...botchilism is a real thing, and very scary. I tried making flavoured oils when i saw them in the stores but had read about this concern...phoned health/nutrition Canada (can't remember the exact branch, it was years ago) and she severely cautionned me!...saying garlic in oil MUST be refrigerated, at a low temp, AND when using it don't have it out for more than 15 min.

I'm sure someone here will know more of the science than I pretend to...but just be careful when it comes to garlic and oil at room temperature.

Muse

ps. I posted this site, probably in the wrong place, but it is for Renee's salad dressings (Canada) and gives the carb counts for each! LOW CARB!!! yay! ....sometimes, I just can't be a slave to the kitchen! http://www.renees.com/products.asp?page=1#nutritional

muse, thank-you for posting the renee's link. i tried the site quiet awhile ago and the didn't have the food counts. i called one time for the poppy seed, so i knew that one. i always have the caesar, feta, blue cheese and poppy seed in my fridge. i love the blue cheese as a dip! the poppy seed is great on spinach salad! i like to use them when i'm in a rush. we also eat lots and lots fo salads, so i like to always have different salads w/different dressing. dave's favourite is my own oil and vinegar, though!

Muse, thanks for the word of advice....think I'll do some research myself and see what I can find out.

Hey there! I thought I'd share these. They're from the "Dr. Atkins New Diet Cookbook"

Our favorite Roquefort Dressing

0.4 carbs per TBS

1/4 cup tarragon vinegar
1/4 teasp. seasoned salt
3 turns of pepper mill
6 TBS olive oil
2 TBS heavy cream
1/2 teasp lemon juice
1/4 cup crumbled Roquefort cheese

Beat all ingredients together except the cheese. Stir in the cheese.

Dressing of the House

0.4 grams carbs per TBS
2 TBS olive oil
4 TBS vegetable oil
2 TBS tarragon vinegar
1 tsp. seasoned salt (I used reg. sea salt)
1 tsp. dijon mustard
1/4 tsp. garlic powder
1 TBS mayo
1/4 tsp sugar substitute (I omitted this)

Put all ingredients in a screw top jar, shake until everything is well blended.

40g (1.5 oz.) blue cheese [i like Roquefort best]
2 small cloves of garlic, grated into paste
1 tsp salt
1 rounded tsp mustard powder
1 tablespoon lemon juice
1 tablespoon vinegar
2 tablespoons olive oil
150 ml (5 fl. oz.) sour cream
2 tablespoons good quality mayonaise
2 minced spring/green onions
fresh ground black pepper

Blenderise this until smooth!

Here is my personal favorite soup quote. ps I love to make soup it does wonders for the wears and tears of life. Does anyone know of a good creamy garlic recipe? I have copied all of the recipes listed above and plan on trying all of them. I went to the store to get some ingredients to make a greek salad. There was absolutely no bottled dressings that would work. So I came here and found this thread and voila! Sharon had just what I needed. Thanks ladies for all your input.

Attached Images

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Hello,

Does anyone know how to make a low carb dressing that has the sweetness like regular cole slaw dressing?

Always, Ela

I think if you find a good cole slaw dressing recipe, just substitute the sugar with pourable splenda, that should be the only adjustment you need to make and it should taste just fine.

good luck
Cindy

I would like to make a good creamy italian that is slightly sweet. Any ideas anyone, Karen?

I'm not too sure what you mean by a creamy Italian. What about Ranch with Parmesan, a touch of oregano, basil and AS. Is that the sort of thing you mean?

Karen

Caesar Salad Dressing

Recipe By: Bonnie

Caesar Salad Dressing

Ingredients:

1 cup President's Choice Mayonnaise
1 large fresh whole egg
1/2 cup Zerto shredded parmesean cheese
2 tablespoons PC Extra Virgin Olive Oil
2 Tablespoons Lemon Juice
2 Tablespoons Anchovy Paste
3 cloves of fresh garlic pressed (adjust to taste)
2 teaspoons Splenda
1/2 teaspoon fresh ground pepper
1/2 teaspoon dried parsley flakes
2 tablespoons PC Creamed Horseradish

Method: In a food processor or mixing bowl combine all ingredients except the olive oil. Combine to a creamy consistency and slowly pour the oil to thicken. Makes approximately two cups with 6 carbs total including croutons.
Tear Romaine lettuce in mid sized pieces. Toast one slice of Gabi's cheese Bread, butter and sprinkle with garlic powder. Cut into cubes. Toss romaine and croutons with dressing and an extra sprinkling of Zerto shaved Parmesean Cheese.

Bonnie
Thank you. I have seen that recipe before. It looks delicious but is not what I was thinking about.

Karen,
Here in the states there is a Ken's Steakhouse Brand of dressing. Creamy Italian. It is like Italian Dressing. It is more sweet than savory. It is creamy. Here is what it has: Soybean oil, Water, Vinegar, Corn Syrup, Sour Cream Solids, Salt, Garlic, Red Bell Pepper, Zanthan Gum, Propylene Glycol Alginate,(my favorite ingredient ) Polysorbate 60, Spice, Onion Calcium Disodium, EDTA as a preservative. I would like to be able to make a low carb version of this. I would also like to stay away from buttermilk as I am not crazy about it. Does this give you something to go on? Actually the bottle only says 2 grams of carbs but the fourth ingredient is corn syrup. That is quite a bit of sugar.

I would do a Ranch with mayo, sour cream and half water, half oil instead of the buttermilk with vinegar/lemon juice and AS to taste. Maybe a bit of onion flakes?

Do the red pepper flakes add flavour or just colour?

Karen