Spinach Strawberry Salad

[barbogold]

Spinach-Strawberry Salad

1/2 cup Splenda
1/4 cup white wine vinegar
3 tablespoons olive oil
2 teaspoons minced red onion
1 1/2 teaspoons poppy seeds
1 teaspoon paprika
1/4 teaspoon salt
1 pound prewashed baby spinach
1 cup sliced strawberries
3 tablespoons slivered almonds, toasted
1/3 cup crumbled feta cheese

Combine everything from the Splenda through the salt, and shake or stir
well.

Put baby spinach in your big salad bowl. Pour on the dressing, and toss
well. Top with strawberries, almonds, and feta, and serve.

Serves 4 to 6. Assuming 4 servings, each will have 227 Calories; 19g
Fat, 8g Protein 11g Carbohydrate; 5g Dietary Fiber, 6 grams usable carb

********************************************************

Reader Review of How I Gave Up My Low Fat Diet and Lost 40 Pounds

Best Review of All Low-Carb Approaches

This is greatly improved from the first edition. At first I didn't even
realize I'd previously read this book.

Dana's review of the differences between the various approaches to low-
or controlled-carbohydrate eating is so helpful. It made me realize that
I've been too strict in the past when trying to do an Atkins-style
"induction" phase. Dana is really on top of the science and gives you
the references if you want to follow up, and she explains it all very

clearly.

I'm most motivated at this time to go back to low-carb eating because of
what she wrote about feeling better mentally as well as physically. I
have had to admit to myself that I just can't eat sweets and breads
etc.; those things are addictive to me and have definitely contributed
to health problems (I'll spare you the details).

The criticisms about her treatment of vegetarianism are on the silly
side. Dana could have gone into much greater detail about what's wrong
with vegetarianism, but she didn't. Instead she chose to accommodate
that view and made very helpful suggestions to those trying to be
vegetarian and low-carb at the same time.

I highly recommend this book. I read it in just a couple of days and
promptly misplaced it; I bought another copy to give to a friend who has
diabetes, but I think I'll keep that one for myself and send him another
from Amazon.

Jeanmarie Todd Oakland, CA, United States , June 6, 2005

Thanks, Jeanmarie, both for your kind words, and for buying multiple
copies of my book!

To see this and other reviews of How I Gave Up My Low Fat Diet and Lost
40 Pounds, go to Amazon: tinyurl.com/7b3t5

Much as we love Amazon, you should know that How I Gave Up My Low Fat
Diet and Lost 40 Pounds is available at brick-and-mortar bookstores, too.

And because some of you asked, I should also tell you that
"brick-and-mortar" bookstores simply means actual retail bookstores you
can walk into, rather than online booksellers! You know, Borders, Barnes
& Noble, Walden, B. Dalton, or your local independent bookstore.

********************************************************************

Cooking Low Carb!

Here, from 500 More Low-Carb Recipes, (http://tinyurl.com/5tx4q) is a
seriously fancy, romantic main course that takes no planning, and almost
no time. So stop at the grocery store on the way home tonight! You've
still got time to make a knock-his-or-her-socks-off (and hey, maybe some
other articles of clothing!) Valentine's Day dinner. You'll want to
halve this for a dinner for two, of course.

Portobello Filets

4 large portobello mushrooms
1 cup balsamic vinaigrette dressing
4 filets mignon, about 5 ounces each
olive oil for brushing

Lay your portobellos in a shallow baking dish, gill side up, and pour
the balsamic vinaigrette over them. Turn them over once or twice, to
make sure they're thoroughly coated in the dressing, then let them sit
for 10 to 15 minutes.

Okay, now you're going to multi-tast: Heat up the broiler to "high", and
brush your steaks with a little olive oil. Also heat up your electric
tabletop grill.

Start your filets broiling close to the heat, and set your oven timer --
I'd probably give them about 5 -- 5 1/2 minutes per side, but cook them
to your own preference. When you turn them over, put the marinated
mushrooms in your electric grill. Let them cook for about 5 minutes.
Your steak and your mushrooms should be done right about the same moment!

Put each mushroom on a plate, and put a filet on top of each, then serve
piping hot.

4 servings, each with: 717 Calories; 64g Fat; 28g Protein; 9g
Carbohydrate; 2g Dietary Fiber; 7 grams usable carb. However, this
analysis assumes you consume all of the balsamic vinaigrette, while in
actuality some will be left in the dish you marinated the mushrooms in.
So you'll actually get fewer carbs and calories than this.

(Reprinted from 500 More Low-Carb Recipes by Dana Carpender, by
permission of Fair Winds Press. tinyurl.com/5tx4q )


Password: