The Best Homemade Low Carb Caesar Salad Dressing you will ever taste!

Here ya go, the cheat version of the classic favorite.  If I had started with Raw egg and oil, then I would not have eaten it.  LOL.  Dukes mayo is low carb so using it makes this diet friendly!

2 garlic cloves, finely minced
1 teaspoon Anchovy Paste
2 tablespoons Lemon Juice
1 teaspoon Horseradish Mustard
1 cup Mayonnaise (I am using Dukes because it is low carb)
    (make your own mayo to make it paleo)
1/4 teaspoon Salt
1/4 teaspoon Black Pepper

• In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. 
• Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. 
• Taste and adjust to your liking.

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Avocado Chicken Salad

The hardest thing about the Paleo Diet (in my books) is the elimination of dairy. I really missed the creamy texture if cheese.  That is until I discovered my love of Avocados!  They have all the rich fatty creaminess I missed.  I started adding avocado to every salad I ate.  It's like pure creamy heaven.  What I love to do is use Avocado anywhere I would like to use creamy cheese,  my first stop was Mayo.  While I do make my own Paleo Mayo, its time consuming and I won't use it once its stored due to it having raw eggs. I don't need a fancy recipe to use Avocados either. I will dice it and add it to just about anything.  Dishes like Taco's and Chili now must have small diced avocado on top instead of the traditional cheese.

Where am I going with sharing all of this? Avocados from Mexico’s Website, of course! Because of my love of Avocado's and the fact that this blog simply must feature everything I personally love, we have partnered with Avocados From Mexico.  If you want more Avocado recipe inspiration than you simply must  visit their “Recipes from Avocado Lovers” section.

The folks at Avocados From Mexico have just launched a new recipes section on their site "Recipes From Avocado Lovers" to give foodies who love avocados, the opportunity to upload their favorite avocado recipes, download ringtones, wallpapers and other fun items to show their avocado love and discover other fan favorite avocado recipes. Do you love avocados? Then you will love the new Avocados From Mexico recipe website "Recipes From Avocado Lovers", where you can submit your favorite avocado recipes and share you avodao love with with other foodies like you.

Are you interested in seeing what my all time favorite thing to do with avocado's is?

There it is, Avocado Chicken Salad.  

The prep is the biggest part of this dish.

2 cups of diced up cooked Chicken (using leftovers is a great idea)
1 small (1/4 cup) Onion, finely diced sweet or red
4 strips of Bacon, cooked and crumbled
1 Avocado, half diced, half sliced
2 Tablespoons Mayo (Dukes has no sugar for low carbers but is not Paleo)
1 teaspoon Garlic, minced
1 /2 teaspoon Onion Powder, Salt, Pepper & Lemon Juice
Romain Lettuce, ripped into bite sized pieces

• Place chicken, onion and bacon into small mixing bowl.
• On a clean cutting board, mash with fork or the back of a spoon the diced avocado with mayo, garlic, spices and Lemon Juice until it is fully incorporated and is creamy.
• Fold dressing into the small bowl of chicken until fully combined.
• Serve a heaping cup of chicken salad over top of Lettuce and top Avocado slices.
• Serves 2-3.
• Enjoy!

Looking for more recipes using Avocado's? Check out the new recipes section “Recipes from Avocado Lovers” on Avocados from Mexico’s Website

This sponsorship is brought to you by Avocados From Mexico who 

we have partnered with for this promotion.

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Nicoise Salad Recipe

When I was young I lived in an urban area with lots of shopping opportunity. Shopping as a teenager or young adult was not what you would initially think of. It was not so much the pursuit of materialistic goods.  The mall is where you would meet your friends, socialize, walk, eat lunch/dinner, stay on top of the latest fashions and bargain hunt for clearance deals.  Going to the mall was almost a weekly thing for me and my friends and my all time favorite place to eat was Saladworks (yes, its a link to their site, but they are not a sponsor...I promise).  My favorite Salad was the Nicoise (Pronunciation: nee-SWAHZ).  I live in a rural area now, going to the mall is an all day affair that includes 2 or more hours of drive time.  Even if I still lived close to a Saladworks, our allergies would probably prevent us from eating there because they put pasta in everything.  So please allow me to present to you my copycat recipe for their wonderful Nuevo Nicoise Salad.

• 1 head Romain Lettuce, leaves washed & dried and torn into bite sized pieces
• 1 head Ice Burg Lettuce, leaves washed & dried and torn into bite sized pieces
• 8 ounces of Pasta, cooked until al dente and drained (I like to use spiral)
• 2 or 3 8-ounce cans Tuna
• 3 or 4 Roma Tomatoes
• 4 to 6 Hard Boiled Eggs, peeled and quartered
• 1/4 cup Black Olives (Nicoise is traditionally used but I am using either Kalamata or black)
• 8 ounces Green Beans, stem ends trimmed and each bean halved crosswise

I like to layer salad in a large bowl in the order listed. It makes for a beautiful presentation and is very filling.  You will notice the rather large range difference in proportions of ingredients. This salad is not an exact science.  Add the ingredients more or less according to your taste.  At Saladworks they have all the ingredients separate and every ingredient was added in equal proportions via scoop.  That is pretty much how we do it too, set out all the ingredients and add.

I will be linking this recipe to Gluten Free Homemaker's Gluten Free Wednesday.

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Mixed Garden Greens with Apples and Cider Vinaigrette

My husband and I were married in 1995.  This salad was one of the first salad's we ever served for Thanksgiving.  Back then I subscribed to all the top of the line cooking magazines for inspiration.  This recipe was posted in Bon Appetite in the 1996 Thanksgiving Edition.  I would buy every one available and come up with my own crazy Thanksgiving concoction.

This recipe really truly is the perfect light starter for a wonderful dinner. I think leftovers of this salad could be served on bread the next day along with leftover turkey to make one awesome sandwich!

1/4 cup apple cider vinegar
3 tablespoons minced shallots
2 teaspoons Dijon mustard
2 teaspoons honey
1/2 cup light olive oil

12 cups mixed torn greens (such as romaine lettuce, curly endive and watercress)
1 crisp red-skinned apple, quartered, cored, very thinly sliced

Combine vinegar, shallots, mustard and honey in small bowl. Add oil and whisk until well blended. Season vinaigrette to taste with salt and pepper.
Combine greens and apple in large bowl. Drizzle with vinaigrette; toss to coat.





Bon Appétit published recipe Circa 1996

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