Read Online Dr. Atkins' New Diet Cookbook by Robert C. Atkins - Free Book Online Page B
Authors: Robert C. Atkins
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toss again.
Add salad dressing of your choice.
Toss again before serving, and decorate with tomato wedges.
T OTAL G RAMS 74.8
G RAMS PER S ERVING 7.5
Tricolor Salad with Three Cheeses
8 servings
1 recipe
Mustard Vinaigrette
( page 91 )
1 small head of radicchio
3 endive
1 head of romaine
3 ounces Parmesan cheese shavings
5 ounces Camembert, cut into 8 wedges
4 ounces herbed goat cheese, cut into 8 wedges
¼ cup pine nuts, toasted (or substitute
Toasted Nuts)
Preheat oven to 450° F.
Prepare vinaigrette and place in refrigerator for ½ hour. Separate leaves of lettuces. Wash and dry greens (make sure they are very dry), and tear into bite-size pieces.
Place in large salad bowl. Toss in Parmesan cheese.
Place Camembert and goat cheeses on a nonstick cookie sheet to melt in oven for 1 minute.
Place cheese wedges on salad. Top with dressing and nuts and serve.
T OTAL G RAMS 34.7
G RAMS PER S ERVING 4.3
Salad Dressings
Mustard Vinaigrette
20 tablespoons
1 teaspoon Dijon mustard
¼ teaspoon dry mustard
2 tablespoons fresh dill, minced
1 tablespoon balsamic vinegar
½ teaspoon seasoned salt
1 cup extra-virgin olive oil
Beat ingredients together in a small bowl until well blended. Refrigerate for ½ hour.
T OTAL G RAMS 4.5
G RAMS PER T ABLESPOON 0.2
Lime Dill Dressing (vinegar-free)
18 tablespoons
1 cup extra-virgin olive oil
1 teaspoon Dijon mustard
¼ teaspoon dry mustard
juice of 1 lime
¼ teaspoon seasoned salt
1 clove garlic, minced
1 tablespoon dill, minced
pinch sugar substitute
Beat ingredients together in a small bowl. Refrigerate for ½ hour.
T OTAL G RAMS 3.0
G RAMS PER T ABLESPOON 0.2
Tomato Mayonnaise (without vinegar)
20 tablespoons
1 organic egg
1 teaspoon lemon juice
½ teaspoon seasoned salt
¼ teaspoon dried mustard
¾cup olive oil
1 small ripe tomato, peeled and seeded
2 tablespoons fresh basil, minced
Place first 4 ingredients in a food processor and blend. Add oil in a slow steady stream until it is fully blended. Chop tomato pulp and add to food processor with the basil. Blend for 30 seconds.
T OTAL G RAMS 5.9
G RAMS PER T ABLESPOON 0.3
Basic Vinegar-Free Salad Dressing
16 tablespoons
1 teaspoon seasoned salt
¼ teaspoon black pepper
1 teaspoon dry mustard
dash of Tabasco sauce
¼ cup lemon juice
⅔ cup olive oil
Beat all ingredients together. Refrigerate.
T OTAL G RAMS 7.0
G RAMS PER T ABLESPOON 0.5
Vinegar-Free Mayonnaise
20 tablespoons
1 organic egg
2 tablespoons lemon juice
1 teaspoon Dijon mustard
¼ teaspoon dry mustard
¼ teaspoon seasoned salt
1 cup olive oil
Place first 5 ingredients in a blender. Drizzle oil into blender very slowly in a steady stream until it is fully blended.
T OTAL G RAMS 3.9
G RAMS PER T ABLESPOON 0.2
Vinegar-Free Mustard
2 tablespoons (1 serving)
2 tablespoons Vinegar-Free Mayonnaise
¼ teaspoon dry mustard
Blend well. For more of a mustard flavor, increase dry mustard.
T OTAL G RAMS 0.5
Our Favorite Roquefort Dressing
16 tablespoons
¼ cup tarragon vinegar
¼ teaspoon seasoned salt
3 turns of pepper mill
6 tablespoons olive oil
2 tablespoons heavy cream
½ teaspoon lemon juice
¼ cup crumbled Roquefort cheese
Beat all ingredients together except cheese. Stir in cheese.
T OTAL G RAMS 6.0
G RAMS PER T ABLESPOON 0.4
Basic French Dressing
12 tablespoons
3 tablespoons tarragon vinegar
1 tablespoon lemon juice
½ teaspoon seasoned salt
3 turns of pepper mill
6 tablespoons olive oil
2 tablespoons vegetable oil
½ teaspoon Dijon mustard
¼ teaspoon dry mustard
Beat all ingredients together until well blended.
T OTAL G RAMS 4.7
G RAMS PER T ABLESPOON 0.4
Vinaigrette Cream Dressing
32 tablespoons
½ cup tarragon vinegar
¾ teaspoon salt
¼ teaspoon cracked pepper
1½ cups olive oil (or ½ cup olive oil and 1 cup vegetable oil)
1 teaspoon chopped green olives
1 teaspoon chopped parsley
3 tablespoons sour cream
1 yolk from hard-boiled egg, finely chopped
Mix vinegar, salt, and pepper.
Add salad dressing of your choice.
Toss again before serving, and decorate with tomato wedges.
T OTAL G RAMS 74.8
G RAMS PER S ERVING 7.5
Tricolor Salad with Three Cheeses
8 servings
1 recipe
Mustard Vinaigrette
( page 91 )
1 small head of radicchio
3 endive
1 head of romaine
3 ounces Parmesan cheese shavings
5 ounces Camembert, cut into 8 wedges
4 ounces herbed goat cheese, cut into 8 wedges
¼ cup pine nuts, toasted (or substitute
Toasted Nuts)
Preheat oven to 450° F.
Prepare vinaigrette and place in refrigerator for ½ hour. Separate leaves of lettuces. Wash and dry greens (make sure they are very dry), and tear into bite-size pieces.
Place in large salad bowl. Toss in Parmesan cheese.
Place Camembert and goat cheeses on a nonstick cookie sheet to melt in oven for 1 minute.
Place cheese wedges on salad. Top with dressing and nuts and serve.
T OTAL G RAMS 34.7
G RAMS PER S ERVING 4.3
Salad Dressings
Mustard Vinaigrette
20 tablespoons
1 teaspoon Dijon mustard
¼ teaspoon dry mustard
2 tablespoons fresh dill, minced
1 tablespoon balsamic vinegar
½ teaspoon seasoned salt
1 cup extra-virgin olive oil
Beat ingredients together in a small bowl until well blended. Refrigerate for ½ hour.
T OTAL G RAMS 4.5
G RAMS PER T ABLESPOON 0.2
Lime Dill Dressing (vinegar-free)
18 tablespoons
1 cup extra-virgin olive oil
1 teaspoon Dijon mustard
¼ teaspoon dry mustard
juice of 1 lime
¼ teaspoon seasoned salt
1 clove garlic, minced
1 tablespoon dill, minced
pinch sugar substitute
Beat ingredients together in a small bowl. Refrigerate for ½ hour.
T OTAL G RAMS 3.0
G RAMS PER T ABLESPOON 0.2
Tomato Mayonnaise (without vinegar)
20 tablespoons
1 organic egg
1 teaspoon lemon juice
½ teaspoon seasoned salt
¼ teaspoon dried mustard
¾cup olive oil
1 small ripe tomato, peeled and seeded
2 tablespoons fresh basil, minced
Place first 4 ingredients in a food processor and blend. Add oil in a slow steady stream until it is fully blended. Chop tomato pulp and add to food processor with the basil. Blend for 30 seconds.
T OTAL G RAMS 5.9
G RAMS PER T ABLESPOON 0.3
Basic Vinegar-Free Salad Dressing
16 tablespoons
1 teaspoon seasoned salt
¼ teaspoon black pepper
1 teaspoon dry mustard
dash of Tabasco sauce
¼ cup lemon juice
⅔ cup olive oil
Beat all ingredients together. Refrigerate.
T OTAL G RAMS 7.0
G RAMS PER T ABLESPOON 0.5
Vinegar-Free Mayonnaise
20 tablespoons
1 organic egg
2 tablespoons lemon juice
1 teaspoon Dijon mustard
¼ teaspoon dry mustard
¼ teaspoon seasoned salt
1 cup olive oil
Place first 5 ingredients in a blender. Drizzle oil into blender very slowly in a steady stream until it is fully blended.
T OTAL G RAMS 3.9
G RAMS PER T ABLESPOON 0.2
Vinegar-Free Mustard
2 tablespoons (1 serving)
2 tablespoons Vinegar-Free Mayonnaise
¼ teaspoon dry mustard
Blend well. For more of a mustard flavor, increase dry mustard.
T OTAL G RAMS 0.5
Our Favorite Roquefort Dressing
16 tablespoons
¼ cup tarragon vinegar
¼ teaspoon seasoned salt
3 turns of pepper mill
6 tablespoons olive oil
2 tablespoons heavy cream
½ teaspoon lemon juice
¼ cup crumbled Roquefort cheese
Beat all ingredients together except cheese. Stir in cheese.
T OTAL G RAMS 6.0
G RAMS PER T ABLESPOON 0.4
Basic French Dressing
12 tablespoons
3 tablespoons tarragon vinegar
1 tablespoon lemon juice
½ teaspoon seasoned salt
3 turns of pepper mill
6 tablespoons olive oil
2 tablespoons vegetable oil
½ teaspoon Dijon mustard
¼ teaspoon dry mustard
Beat all ingredients together until well blended.
T OTAL G RAMS 4.7
G RAMS PER T ABLESPOON 0.4
Vinaigrette Cream Dressing
32 tablespoons
½ cup tarragon vinegar
¾ teaspoon salt
¼ teaspoon cracked pepper
1½ cups olive oil (or ½ cup olive oil and 1 cup vegetable oil)
1 teaspoon chopped green olives
1 teaspoon chopped parsley
3 tablespoons sour cream
1 yolk from hard-boiled egg, finely chopped
Mix vinegar, salt, and pepper.
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