Mixed Green Salad With Brie and Sweet and Spicy Nuts 1
n/a
Atkins Cookbook at http://atkinscenter.com
Formatted for MC6: 06-19-2003  by Joe Comiskey - Mad's Recipe Emporium
Servings: 4
This composed salad is a surprising and refreshing combination of textures and flavors.
=== SWEET AND SPICY NUTS ===
1 egg white
1/2 teaspoon water
2 tablespoons granular sugar substitute
= (such as Splenda)
1/2 teaspoon salt
1/4 teaspoon five spice powder
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1/2 cup pecan halves
=== SALAD ===
3 slices Atkins White Bread
1 1/2 ounces Brie cheese or St. Andre cheese
3 tablespoons olive oil
1 tablespoon red wine vinegar
6 ounces mixed baby greens
Salt, to taste
Freshly-ground black pepper, to taste
Heat oven to 325 degrees.  Line a baking sheet with aluminum foil; spray with nonstick cooking spray.
In a large bowl, mix egg white, water, sugar substitute, salt, five spice powder, ginger and cayenne.  Add nuts; mix until evenly
coated.
Spread nuts in a single layer on prepared baking sheet.  Bake 20 minutes until fragrant and golden brown.
Toast the bread.  Spread each slice with about 2 teaspoons of cheese.  Cut into crouton-sized pieces.
Place oil and vinegar in a mixing bowl; whisk to combine.  Add greens and toss to coat.  Season to taste with salt and pepper.
Divide greens on salad plates.  Top with cheese croutons and nuts.
This recipe yields 4 servings.
Carbohydrates: 11 grams
Net Carbs: 6 grams
Fiber: 5 grams
Protein: 10 grams
Fat: 25 grams
Calories: 301
Salads/Dressings
Per Serving (excluding unknown items): 185 Calories; 19g Fat (89.9% calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 280mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Fat; 0 Other Carbohydrates.		   Mixed Greens Cooked With Tomatoes and Ginger
n/a
Atkins Cookbook at http://atkinscenter.com
Formatted for MC6: 06-21-2003  by Joe Comiskey - Mad's Recipe Emporium
Servings: 6
An array of sweet, tangy, peppery and bitter greens provides a mix of textures and flavors.  Tomatoes and ginger may sound
like an unusual flavor combination, but it works.  Serve hot or at room temperature.
3 tablespoons butter
1/2 small onion, finely chopped
1 large garlic clove, pressed
2 medium tomatoes, seeded, and
finely chopped
1 tablespoon grated fresh ginger
2 pounds mixed fresh greens, trim, coarsely chop
= (such as arugula, chard, collard,
dandelion, mustard, sorrel and turnip;
blanch collard, mustard and turnip greens
after chopping)
Salt, to taste
Freshly-ground black pepper, to taste
In a large saucepan over medium heat, melt butter.  Add onion; cook 5 minutes, until softened.  Add garlic and cook 1 minute
more.  Add tomatoes and ginger and cook 5 minutes, stirring occasionally.
Stir in greens.  Mix well, cover and cook 5 minutes, until wilted.  Season with salt and pepper to taste.
This recipe yields 6 servings.
Carbohydrates: 11 grams
Net Carbs: 6.5 grams
Fiber: 4.5 grams
Protein: 4 grams
Fat: 6.5 grams
Calories: 108
Vegetables
Per Serving (excluding unknown items): 64 Calories; 6g Fat (79.6% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol;
63mg Sodium.  Exchanges: 1/2 Vegetable; 1 Fat.


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