1 small red onion, finely chopped
1/4 cup chopped fresh cilantro
1/4 cup fresh lime juice
2 tablespoons extra virgin olive oil
3/4 teaspoon salt
1 jalapeño, seeded and minced
2 large zucchini, halved lengthwise and cut into 1/4-inch-thick slices
1 small yellow bell pepper, finely diced
1 jicama, peeled and finely diced
Directions:
In a large bowl, combine red onion, cilantro, lime juice, olive oil, salt and jalapeño. Add zucchini, bell pepper and jicama; toss well. Serve chilled or at room temperature. Can be made ahead. Store in an airtight container and refrigerate up to 24 hours.
Submitted by Marcelle Wyzdyx
Focusing on Weight Loss, Health and Nutrition from the Wasteland of Post-Katrina New Orleans, home of some of the best, unhealthiest food on the planet.
Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts
Wednesday, March 14, 2007
Saturday, November 11, 2006
Resurrected!
Start Date: Aug 6, 2006
Lost to date: 39 lbs.
Still to go: Triple digits
Okay, so I need a place to rant! So I'm back.
Not exactly burning up the scales, but I've been staying on my low-carb plan despite way too many social obligations--I swear I never had any social obligations before starting this way of eating. Tomorrow is a festival out at the Destrehan Plantation, and I'll be waltzing among such local delicacies as crawfish bread, beignets, onion blossoms and alligator sausage on a stick. Hey, wait! I can eat alligator sausage on a stick.
Sunday will be a Thanksgiving banquet at my church--the dreaded pot luck. I should take my standard low-carb broccoli salad so I'd have something to eat besides a lonely slab of turkey on a plate, but my 81-year-old mom, who lives with me, wants to make a CHOCOLATE CAKE, so who am I to tell her no. I hope everyone scarfs it up so it doesn't come back home with us and I have to look at it all week.
But here's my broccoli salad recipe--it's too yummy!
1 bag shredded broccoli, raw
2-ounce bag of slivered almonds
6 thin slices bacon, cooked crisp and crumbled
1/4 cup chopped onion
1/4 cup chopped celery
1 cup shredded cheddar cheese
1 cup mayonnaise
1/2 cup cidar vinegar
1/8-1/4 cup Splenda, to taste
Lost to date: 39 lbs.
Still to go: Triple digits
Okay, so I need a place to rant! So I'm back.
Not exactly burning up the scales, but I've been staying on my low-carb plan despite way too many social obligations--I swear I never had any social obligations before starting this way of eating. Tomorrow is a festival out at the Destrehan Plantation, and I'll be waltzing among such local delicacies as crawfish bread, beignets, onion blossoms and alligator sausage on a stick. Hey, wait! I can eat alligator sausage on a stick.
Sunday will be a Thanksgiving banquet at my church--the dreaded pot luck. I should take my standard low-carb broccoli salad so I'd have something to eat besides a lonely slab of turkey on a plate, but my 81-year-old mom, who lives with me, wants to make a CHOCOLATE CAKE, so who am I to tell her no. I hope everyone scarfs it up so it doesn't come back home with us and I have to look at it all week.
But here's my broccoli salad recipe--it's too yummy!
1 bag shredded broccoli, raw
2-ounce bag of slivered almonds
6 thin slices bacon, cooked crisp and crumbled
1/4 cup chopped onion
1/4 cup chopped celery
1 cup shredded cheddar cheese
1 cup mayonnaise
1/2 cup cidar vinegar
1/8-1/4 cup Splenda, to taste
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