Macaroni salad and potato salad are traditional summer side-salads but unfortunately they are high in carbohydrates; contributing to high blood sugar, weight-gain and elevated triglycerides. It may seem difficult to find substitutes that aren’t only healthy, but easy and satisfying too. Made with whole and fresh none-starchy vegetables, these salads are low in net carbs, rich in phytonutrients, and high in fiber. We hope this inspires you to bring something new to the table this summer, and feel good about it too!
These recipes do not state specific nutrition facts. Tracey's recipes all include high quality whole-foods, low in net carbs and high in nutritional value. Tracey doesn't encourage her patients to calorie count. Calories do not indicate the quality and nutritional value of a meal.
Cauliflower "Potato" Salad
- 1 medium size cauliflower head
- 2 stalks of celery, minced
- 2 hard-boiled eggs, minced
- 1/4 cup red onion, minced
- 1/4 cup fresh dill, finely chopped
- 1/2 cup mayonnaise
- 1 tsp. mustard
Directions
1. Cut cauliflower into chunks. Steam (until fork tender, like cooked potatoes). Drain & rinse under cold water.
2.Cut cauliflower into bite-size pieces and put in a medium size bowl. Add celery, egg, red onion, and fresh dill.
3. In a separate bowl add 1/2 cup of mayonnaise + 1 tsp. mustard. Once mixed together, add to the main bowl and mix all ingredients together.
4. Refrigerate for 20 minutes, or serve room temperature.
Tuscan Green Bean Salad
- 8 oz green beans
- 1 cup cherry tomatoes
- 1/2 cup minced red onion
- 1/4 cup Italian dressing (we like to make our own!)
directions
1. Cut ends off green beans & slice into threes.
2. Boil water, cook green beans for 20 minutes. Drain and rinse with cold water.
3. Cut cherry tomatoes into fours. In medium size bowl, mix together green beans, tomatoes, onion, and your favorite Italian dressing and seasonings.
4. Refrigerate for 20 minutes, or serve room temperature.
Creamy Broccoli Salad
- 2 bunches of broccoli
- 3/4 cup cherry tomatoes
- 1/4 cup minced red onion
- 1/2 cup ranch dressing
Optional:
- 6 oz uncured ham steak, minced
- 1/2 cup shredded cheddar cheese
Directions
1. Cut broccoli into chunks.
2. Boil water, blanch broccoli for 1 1/2 minutes. Rinse immediately with cold water.
3. Cut broccoli into bite size pieces & cut cherry tomatoes into fours, put in medium size bowl.
3. Add minced red onion & 1/2 cup ranch dressing, mix all together.
4. For a more complete meal, we like to add uncured ham steak & shredded cheddar cheese.
5.Refrigerate for 20 minutes, or serve room temperature.