Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenLow_carb - Salad - Bacon, Tomato And Cauliflower Salad
Famous Authors (View All Authors)
Low_carb - Salad -  Bacon, Tomato And Cauliflower Salad Post by :chersern Category :Learning Kitchen Author :Unknown Date :February 2012 Read :910

Click below to download : Low_carb - Salad - Bacon, Tomato And Cauliflower Salad (Format : PDF)

Low_carb - Salad - Bacon, Tomato And Cauliflower Salad

1/2 head cauliflower
1/2 pound bacon, cooked crisp and crumbled
2 medium tomatoes, chopped
10-12 green onions, sliced, including all the crisp part of the green
1/2 cup mayonnaise
Salt and pepper


Put the cauliflower through a food processor with the shredding disk. Cook until tender-crisp. To microwave, put it in a microwaveable casserole with about a tablespoon of water, covered it, and nuked it on high for 5 minutes. Simply combine everything in a big bowl; salt and pepper to taste. This molds well; pack it into a custard cup and then unmold it on a plate lined with lettuce, and it looks quite pretty.

There's about 15 grams of usable carb in this batch


If you like this book please share to your friends :
NEXT BOOKS

Low_carb - Salad -  Bayside Salad Low_carb - Salad - Bayside Salad

Low_carb - Salad -  Bayside Salad
Combination: romaine lettuce Boston lettuce radicchio frisee Red onion, thinly sliced Raspberry vinaigrette Chopped pecans -- 1 tablespoon per serving Crumbled blue cheese -- 1 tablespoon per serving Crisp cooked bacon, 1 slice per serving First toast the pecans; put them in a heavy skillet with a tablespoon or two of oil or butter. Stir them over a medium flame for five minutes or so, until brown and crisp. Toss the greens and the onion with the raspberry vinaigrette. Pile on the serving plates, and top each serving with the pecans, blue cheese, and bacon.
PREVIOUS BOOKS

Low_carb - Salad -  Asparagus Salad By Tortpoint Low_carb - Salad - Asparagus Salad By Tortpoint

Low_carb - Salad -  Asparagus Salad By Tortpoint
2 pounds asparagus, woody ends removed and cut into 1-inch pieces4 boiled eggs, chopped1 small onion, chopped1 cup shredded cheese2/3 cup mayonnaisecelery salt, to tasteCook asparagus until crisp-tender. Combine all ingredients.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT