Laotian Salad With Egg Dressing
Karen Barnaby
Karen's Gourmet Low-Carb Recipes at http://www.Lowcarb.ca
Formatted for MC6: 05-28-2003  by Joe Comiskey - Mad's Recipe Emporium
Servings: 6
1/2 cup thinly-sliced celery hearts
2 green onions, halved lengthwise,
then cut into 1" pieces
16 sprigs cilantro, leaves only
1/2 cup fresh mint leaves
1 medium tomato, halved, and
cut into very thin slices
1/2 cup thinly-sliced English cucumber
1 head Romaine lettuce, inner leaves only
1 head butter lettuce, inner leaves only
1 bunch watercress, large stems removed
2 hard cooked eggs, whites and
yolks separated
6 tablespoons vegetable oil
1 tablespoon minced garlic
1 teaspoon Splenda
5 tablespoons lemon Juice
1 tablespoon fish sauce
Combine the celery, green onion, cilantro, mint, tomato, cucumber, lettuce and watercress.  Thinly slice the egg whites and add to
the mix.
Heat the oil in a small frying pan over medium heat.  Add the garlic and cook until the garlic turns pale gold.  Remove from the
heat and let cool.
Mash the egg yolks.  Add the Splenda, lemon juice and fish sauce.  Beat in the garlic and oil.  Toss with the salad, lightly pressing
the ingredients together.
This recipe yields 6 servings.
Total Carbohydrates: 38.12 grams
Total Carbohydrates minus Fiber: 25.63 grams
Carbohydrates per Serving: 6.35 grams
Carbohydrates per Serving minus Fiber: 4.27 grams
Comments:  The Lao women that I used to work with in Toronto made this salad for lunch.  As the salad was tossed, they would
lightly squeeze the ingredients together, which would infuse the dressing into the lettuce and give is a softer texture.  One of them
called it "Diet Salad".  When I asked why, she said that it was because it was eaten with meat as an alternative to rice.  I guess she
was on to something!
Fish sauce is the salty liquid condiment used extensively in Southeast Asian cooking.  Well stocked grocery stores and Oriental
supermarkets carry it, but you can use salt in its place.
Salads/Dressings
Per Serving (excluding unknown items): 177 Calories; 15g Fat (69.1% calories from fat); 4g Protein; 10g Carbohydrate; 4g Dietary Fiber; trace
Cholesterol; 30mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.		   Leek Quiche
n/a
Atkins Cookbook at http://atkinscenter.com
Formatted for MC6: 06-21-2003  by Joe Comiskey - Mad's Recipe Emporium
Servings: 6
Like most quiches, this one is delicious hot, warm or cold.  Leeks have a delicious, mild flavor.  If you wish, substitute Swiss
cheese for the more assertive Gruyère.  Just add a salad for a complete meal.
2 large leeks, white and 1" of green, thoroughly cleaned
1 tablespoon butter
3 large eggs, lightly beaten
1/2 cup heavy cream, heated
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 cup grated Gruyere cheese, divided
1 unbaked Atkins Pie Crust (see recipe)
Heat oven to 350 degrees.  Thinly cut leek crosswise.  In a medium skillet over medium heat, melt butter.  Add leeks and cook,
stirring occasionally, 5 to 6 minutes, until softened.  Remove from heat.
In a medium bowl, whisk eggs with salt and pepper.  Stir in leeks and cream.  Sprinkle 3/4 cup of the cheese on bottom of pie
shell.  Pour egg mixture in shell; sprinkle remaining cheese on top.
Bake 45 minutes, or until just set in middle.  Turn on broiler; broil 6 inches from element 2 minutes, just until golden brown.
This recipe yields 6 servings.
Carbohydrates: 10.5 grams
Net Carbs: 8 grams
Fiber: 2.5 grams
Protein: 21 grams
Fat: 13.5 grams
Calories: 344
Comments:  To clean leeks, cut off all but 2 inches of the green part and make a lengthwise cut almost to the root.  Hold leeks rootside up under cold running water and separate layers with your fingers to remove embedded dirt and sand.
Vegetables
Per Serving (excluding unknown items): 122 Calories; 12g Fat (85.9% calories from fat); 4g Protein; 1g Carbohydrate; 0g Dietary Fiber; 138mg
Cholesterol; 240mg Sodium.  Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 2 Fat.


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