Laotian Salad With Egg Dressing

The Lao women that I used to work with in Toronto made this salad for lunch. As the salad was tossed, they would lightly squeeze the ingredients together, which would infuse the dressing into the lettuce and give is a softer texture. One of them called it "Diet Salad". When I asked why, she said that it was because it was eaten with meat as an alternative to rice. I guess she was on to something!

Courses: Salads
Serves: 6 people

Recipe Ingredients

1/2 cup	55g / 1.9oz	Thinly-sliced celery hearts
2		Green onions - halved lengthwise,
		Then cut into 1" pieces
16 sections		Cilantro - leaves only
1/2 cup	20g / 0.7oz	Fresh mint leaves
1 cup	62g / 2.2oz	Tomato - halved, and (medium)
		Cut into very thin slices
1/2 cup	118ml	Thinly-sliced English cucumber
1		Romaine lettuce - inner leaves only
1		Butter lettuce - inner leaves only
1		Watercress - large stems removed
2		Hard cooked eggs - whites and
		Yolks separated
6 tablespoons	90ml	Vegetable oil
1 tablespoon	15ml	Minced garlic
1 teaspoon	5ml	Splenda
5 tablespoons	75ml	Lemon Juice
1 tablespoon	15ml	Fish sauce

Recipe Instructions

Combine the celery, green onion, cilantro, mint, tomato, cucumber, lettuce and watercress. Thinly slice the egg whites and add to the mix.

Heat the oil in a small frying pan over medium heat. Add the garlic and cook until the garlic turns pale gold. Remove from the heat and let cool.

Mash the egg yolks. Add the Splenda, lemon juice and fish sauce. Beat in the garlic and oil. Toss with the salad, lightly pressing the ingredients together.

This recipe yields 6 servings.

Total Carbohydrates: 38.12 grams

Total Carbohydrates minus Fiber: 25.63 grams

Carbohydrates per Serving: 6.35 grams

Carbohydrates per Serving minus Fiber: 4.27 grams

Source:
Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca

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