Low-Carbohydrate Appetizers
LOW-CARB VEGETABLE SALAD
9g net carbs; 4.5g fat
(All Carb and Fat Values Are Approximate)

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by Shelly Sinton

This quick-to-fix, eye-appealing salad sides perfectly with a hearty entrée. Look for mixed salad greens that contain purple lettuce and radicchio for the most color. A light raspberry vinaigrette is the best choice for this dish, but feel free to experiment with an Italian splash or a drizzle of Dijon mustard salad dressing.

• 3 cups mixed salad greens
• 4 button mushrooms, sliced
• 1/2 cup lightly steamed broccoli florets
• 2 tablespoons dried cherries or cranberries
• 1-1/2 tablespoons low-carb salad dressing of your choice
• Black pepper to taste
• 2 tablespoons coarsely chopped toasted walnuts*

Toss the salad greens, mushrooms, broccoli, dried cherries, dressing and black pepper until greens are well coated. Divide on two plates and sprinkle with walnuts. Serve immediately.

If making ahead, toss with dressing right before serving. When using nuts, always sprinkle them on last to maintain their crispness.

* Toast whole walnut halves in a dry skillet over medium-high heat, stirring frequently, until fragrant and lightly browned, about three to four minutes. Remove from heat immediately and set aside to cool.

Serves two.

Per serving (without dressing): 92 Calories; 9g Carbohydrates; 2g Fiber; 4.5g Fat (1g Saturated Fat); 2g Protein; 0mg Cholesterol; 12mg Sodium.
(All Values Are Approximate)

	About Shelly Sinton (Thompson): Shelly Sinton, MS, has been actively involved in the health and fitness industry for 15 years, motivating hundreds of people to take charge of their health through sensible and empowering lifestyle changes. She is also the author of "The Fitness Kitchen : Recipes for a Fad-Free Lifestyle", and founder of ShellysFitnessKitchen.com.

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