Read Online Dr. Atkins' New Diet Cookbook by Robert C. Atkins - Free Book Online Page A
Authors: Robert C. Atkins
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leaves in a daisy formation in a round, shallow salad bowl. Make chopped tomato mixture the center of the daisy. Place strips of salmon in each of the endive leaves. Artistically dot with
Lime Dill Dressing
, page 91 .
T OTAL G RAMS 19.8
G RAMS PER S ERVING 9.9
Hot Beef Salad
6 servings
1 small head Boston lettuce
1 small Chinese cabbage
1 large cucumber, sliced thin
1 red onion, peeled and sliced thin
½ small daikon radish, sliced thin
2 small tomatoes, cut in eight pieces
6 mint leaves
6 coriander leaves (cilantro)
¼ cup walnut oil
1½ pound sirloin, sliced thin
½ teaspoon seasoned salt
Dressing:
5 garlic cloves, minced
¼ cup fresh lime juice
1 packet sugar substitute
1 tablespoon Tamari soy sauce
2 teaspoons crushed red pepper flakes
¼ cup sharp Cheddar cheese, diced for garnish
Wash and dry lettuce and cabbage. Tear into bite-sized pieces. Mix onions, radishes, tomatoes, and mint and coriander leaves together and pour over lettuce. Toss.
Heat oil in a nonstick skillet over medium heat. Add meat and seasoned salt. Cook quickly, stirring frequently, just until rare.
Artfully arrange cooked meat on salad. Mix dressing ingredients together and pour over salad. Top with Cheddar cubes.
T OTAL G RAMS 51.8
G RAMS PER S ERVING 8.6
Leftover Lamb or Pork Salad
2 servings
1 pound cooked leftover lamb or pork
seasoned salt to taste
pepper to taste
3 tablespoons extra-virgin olive oil
2 tablespoons fresh rosemary, minced
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
2 heads Bibb lettuce, cored, washed, and dried
¼ cup Parmesan cheese shavings
Thinly slice lamb or pork. Whisk together salt, pepper, oil, rosemary, vinegar, and mustard.
Place greens in a salad bowl with Parmesan shavings and toss them with the dressing. Arrange meat over greens.
T OTAL G RAMS 14.9
G RAMS PER S ERVING 7.5
Salad Niçoise
12 servings
2 teaspoons Dijon mustard
2 tablespoons wine vinegar
1½ teaspoons salt
2 cloves garlic, minced
6 tablespoons peanut or vegetable oil
6 tablespoons olive oil
Freshly ground black pepper
1 teaspoon chopped fresh thyme (or ½ teaspoon dried)
2 pounds green beans
2 green peppers 4 celery stalks
1 pint cherry tomatoes
3 7-ounce cans tuna, drained
1 2-ounce can flat anchovies, drained
10 stuffed green olives
10 black olives
2 small or 1 large red onion
2 tablespoons chopped fresh basil (or 1 teaspoon dried)
⅓ cup finely chopped fresh parsley
¼ cup finely chopped scallions
6 hard-boiled eggs, quartered
Combine mustard, vinegar, salt, garlic, peanut and olive oil, pepper, and thyme in a bowl. Beat with a fork until well blended. Set aside.
Pick over beans and break into 1½-inch lengths. Place beans in a saucepan and cook, in salted water to cover, until crisp-tender. Run under cold water and drain in a colander. Set aside.
Remove cores, seeds, and white membranes from green peppers. Cut peppers in thin rounds. Set aside.
Trim celery stalks and cut crosswise into thin slices. Set aside.
Use a large salad bowl and make a more or less symmetrical pattern of the green beans, peppers, celery, and tomatoes. Flake the tuna fish and add to bowl. Arrange anchovies on top and scatter olives over all.
Peel onions and cut them into thin, almost transparent slices. Scatter onion rings over all. Sprinkle with basil, parsley, and scallions.
Serve with dressing. Garnish with eggs.
T OTAL G RAMS 116.0
G RAMS PER S ERVING 9.7
Crunchy Seafood Salad
10 servings
1 6½-ounce can tuna fish
1 6-ounce can crabmeat
1 5-ounce can shrimp
1 large head lettuce
1 cup diced celery
½ cup diced green onions
½ medium ripe avocado, diced
½ cup chopped walnuts
½ cup roasted unsalted soybeans
½ cup sunflower seeds
2 hard-boiled eggs, diced
1 tomato cut in wedges
Drain the 3 cans of seafood, discard bony tissue from crab. Combine with shrimp. Place in a bowl and refrigerate.
Combine remaining ingredients except tomato in a large salad bowl, and toss well.
Add seafood and
Lime Dill Dressing
, page 91 .
T OTAL G RAMS 19.8
G RAMS PER S ERVING 9.9
Hot Beef Salad
6 servings
1 small head Boston lettuce
1 small Chinese cabbage
1 large cucumber, sliced thin
1 red onion, peeled and sliced thin
½ small daikon radish, sliced thin
2 small tomatoes, cut in eight pieces
6 mint leaves
6 coriander leaves (cilantro)
¼ cup walnut oil
1½ pound sirloin, sliced thin
½ teaspoon seasoned salt
Dressing:
5 garlic cloves, minced
¼ cup fresh lime juice
1 packet sugar substitute
1 tablespoon Tamari soy sauce
2 teaspoons crushed red pepper flakes
¼ cup sharp Cheddar cheese, diced for garnish
Wash and dry lettuce and cabbage. Tear into bite-sized pieces. Mix onions, radishes, tomatoes, and mint and coriander leaves together and pour over lettuce. Toss.
Heat oil in a nonstick skillet over medium heat. Add meat and seasoned salt. Cook quickly, stirring frequently, just until rare.
Artfully arrange cooked meat on salad. Mix dressing ingredients together and pour over salad. Top with Cheddar cubes.
T OTAL G RAMS 51.8
G RAMS PER S ERVING 8.6
Leftover Lamb or Pork Salad
2 servings
1 pound cooked leftover lamb or pork
seasoned salt to taste
pepper to taste
3 tablespoons extra-virgin olive oil
2 tablespoons fresh rosemary, minced
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
2 heads Bibb lettuce, cored, washed, and dried
¼ cup Parmesan cheese shavings
Thinly slice lamb or pork. Whisk together salt, pepper, oil, rosemary, vinegar, and mustard.
Place greens in a salad bowl with Parmesan shavings and toss them with the dressing. Arrange meat over greens.
T OTAL G RAMS 14.9
G RAMS PER S ERVING 7.5
Salad Niçoise
12 servings
2 teaspoons Dijon mustard
2 tablespoons wine vinegar
1½ teaspoons salt
2 cloves garlic, minced
6 tablespoons peanut or vegetable oil
6 tablespoons olive oil
Freshly ground black pepper
1 teaspoon chopped fresh thyme (or ½ teaspoon dried)
2 pounds green beans
2 green peppers 4 celery stalks
1 pint cherry tomatoes
3 7-ounce cans tuna, drained
1 2-ounce can flat anchovies, drained
10 stuffed green olives
10 black olives
2 small or 1 large red onion
2 tablespoons chopped fresh basil (or 1 teaspoon dried)
⅓ cup finely chopped fresh parsley
¼ cup finely chopped scallions
6 hard-boiled eggs, quartered
Combine mustard, vinegar, salt, garlic, peanut and olive oil, pepper, and thyme in a bowl. Beat with a fork until well blended. Set aside.
Pick over beans and break into 1½-inch lengths. Place beans in a saucepan and cook, in salted water to cover, until crisp-tender. Run under cold water and drain in a colander. Set aside.
Remove cores, seeds, and white membranes from green peppers. Cut peppers in thin rounds. Set aside.
Trim celery stalks and cut crosswise into thin slices. Set aside.
Use a large salad bowl and make a more or less symmetrical pattern of the green beans, peppers, celery, and tomatoes. Flake the tuna fish and add to bowl. Arrange anchovies on top and scatter olives over all.
Peel onions and cut them into thin, almost transparent slices. Scatter onion rings over all. Sprinkle with basil, parsley, and scallions.
Serve with dressing. Garnish with eggs.
T OTAL G RAMS 116.0
G RAMS PER S ERVING 9.7
Crunchy Seafood Salad
10 servings
1 6½-ounce can tuna fish
1 6-ounce can crabmeat
1 5-ounce can shrimp
1 large head lettuce
1 cup diced celery
½ cup diced green onions
½ medium ripe avocado, diced
½ cup chopped walnuts
½ cup roasted unsalted soybeans
½ cup sunflower seeds
2 hard-boiled eggs, diced
1 tomato cut in wedges
Drain the 3 cans of seafood, discard bony tissue from crab. Combine with shrimp. Place in a bowl and refrigerate.
Combine remaining ingredients except tomato in a large salad bowl, and toss well.
Add seafood and
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