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Green and White Salad sidesteps all the carbs

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Alicia writes: Summer's in full swing, and that means cookouts and deck parties. For years, I've provided the potato salad. Besides being one of my personal favorites, potato salad goes well with everything — from fat hamburgers to juicy steaks and from barbecued chicken to grilled portabella mushrooms.

But this year there's a problem. Most of the folks I know are counting their carbs. They simply won't eat potato salad anymore. So what am I planning on taking to the cookout? Green and White Salad—it's a delicious twist on broccoli salad that's hearty enough to be a perfect alternative to potato salad.

With only 5 grams of net carbs per serving (total carbs minus dietary fiber), it's also perfect for low-carb diets. (Compare today's recipe carb count to the 15 net carbs in my favorite potato salad — that's one-third the carbs.)

If you're looking for a big bowl of tasty salad that will complement any grilled entre and satisfy those looking for a low-carb side dish, try this recipe. And be sure to have some copies of the recipe on hand; you're sure to get requests.

Suggested Menu:

Grilled meat of choice

Green and White Salad

Sliced cantaloupe

Iced tea


Start to finish: 20 minutes

10 slices already cooked bacon

1 bunch broccoli (for about 4 cups florets)

1 bunch cauliflower (for about 4 cups florets)

3 stalks celery (for about 1 cup finely diced)

1 large onion (for about 1 cup chopped)

1 small (8 ounce) container reduced-fat sour cream

3/4 cup reduced-fat mayonnaise

1 teaspoon garlic powder

1/2 teaspoon salt

1. Place the bacon on a microwave-safe plate, cover with a paper towel and heat on high for 2 to 3 minutes to crisp. Remove from the microwave and blot excess grease. Set aside to cool.

2. Rinse the broccoli and cauliflower; drain well. Cut the florets from the stems and break or chop them into bite-size pieces. Place the florets in a 4-quart or larger bowl. Peel and chop the onion and finely dice the celery. Add them to the other vegetables.

3. In a 3-cup or larger bowl, mix the sour cream, mayonnaise, garlic powder and salt. Pour the dressing over the vegetables. Crumble the reserved bacon over the top. Toss to mix well. Serve at once or refrigerate for up to 24 hours. Makes 10 to 12 servings.

Approximate Values Per Serving: 123 calories (62 percent from fat), 8 g fat (3 g saturated), 12 mg cholesterol, 3.6 g protein, 7 g carbohydrates, 2 g dietary fiber, 305 mg sodium.

Beverly Mills is a former food editor of the Miami Herald food section and a mother of two; Alicia Ross, a former food columnist for The Raleigh News and Observer, also has two children. Send desperate tales of woe or everyday success stories and your favorite quick recipes to Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016. Or visit the Desperation Dinners Web site at www.desperationdinners.com. You can e-mail Beverly Mills and Alicia Ross at bev-alicia@desperationdinners.com. © United Feature Syndicate Inc.