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Category: - Author:- Contributor:

Low Carb Version Waldorf Salad

Ingredient:

CarbsPerServing:90g total
Effort:Easy
Ingredients:
2 cups jicama – peeled and cubed 2 tablespoons lemon juice
½ cup strawberries – cut into ¼s ½ cup celery – sliced
½ cup mayonnaise – more or less to taste2 packets splenda
3 tablespoons slivered almonds
2 tablespoons blue cheese crumbled(optional)
4 cups romaine lettuce – shredded

Direction:

How to Prepare:
Toss Jicama cubes with lemon juice and let sit 5 minutes. Mix in remaining ingredients. Refrigerate 30 minutes or more before serving. Divide lettuce among 4 plates and spoon ¼ of the salad over the top of each.

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Pick of the Week

Title:NO SCUM CROCK DILL PICKLES - Author: N/A - Contributor:

Ingredient:

1 peck 4 to 6 inch pickles
4 grape or horseradish leaves
1 bunch dill weed
6 qts. water
2 tbsp. alum
1 1/2 pt. vinegar
1 1/2 c. canning salt
8 cloves garlic, optional
A 4 gal. crock

Direction:
Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together water, vinegar, salt, and alum for at least 5 minutes. Cool and pour over pickles. Weight with plate to keep pickles covered with brine solution and cure for 10 days. You may add garlic after the eighth day. Let cure in a cool place.