Cucumber Sour Cream Salad

3 cucumbers, thinly sliced
2 tablespoons chopped fresh chives
1 cup sour cream
9 slices bacon, cooked crisp and crumbled
pepper to taste

Place the cucumbers in a bowl.
Mix chives, sour cream, and pepper together and pour over cucumber slices.
DO NOT SALT!
Refrigerate several hours.
Just before serving, add salt to taste.
Pile cucumber mixture on torn lettuce leaves and sprinkle with crumbled bacon.
Serves 6 @ approximately 2.6 grams of carbohydrate per serving.

Mixed Greens with Warm Bacon Dressing

My great-grandmother loved wilted lettuce with hot bacon grease poured over it. She said it was so good, she "could eat it with both hands." I think of her when I think of this recipe:

1 1/2 ounce sliced slab bacon, cut into 1 inch pieces
1 leek (white part only) halved lengthwise, washed will and thinly sliced crosswise
3 Tablespoons olive oil
1 tablespoon red wine vinegar
Salt and pepper to taste
5 cups torn assorted lettuce leaves (such as Boston, romaine, and red leaf, washed and spun dry)
1 medium yellow pepper sliced
1 medium red pepper sliced

Saute the bacon in a heavy skillet over medium-high heat, stirring for about 2 to 3 minutes, until golden brown.
Add the leeks to the skillet and saute, stirring, for about 4 minutes.
Turn the heat to medium low, add the oil, vinegar, salt and pepper and cook for 1 minute.
Place the lettuce in a large bowl with sliced pepper. Pour the bacon dressing over them and toss gently.
Serve immediately.
Serves 2 total carbs 12.2 grams. Carbs per serving 6.1 grams

Home-made Vinaigrette Dressing

1/2 cup olive oil
1/2 cup vinegar
1 tablespoon of prepared mustard
1-2 tsp salt, sprinkle of black pepper
1 clove minced garlic (if I have time--if not, garlic powder, or use garlic vinegar)
1/4-1/2 tsp of dried tarragon (or other spice if you like)

Shake it vigorously in a small container and taste it--add anything you think it needs (you may want to experiment a little.)
When you get it the way you like it, re-shake and pour it over your salad.
Add bleu cheese crumbles if you really want decadence.
You can also add feta cheese, bacon, olives, avocado, egg slices, chicken cubes, or all of the above.
This dressing keeps in the fridge for a couple of week. The olive oil rises and solidifies in fridge, but is fine when it warms to room temp or when I nuke it a few seconds.
It takes 5 minutes to make, not counting the garlic mincing--though sometimes I cheat and use a garlic press. This also makes an excellent marinade for meats and portobello mushrooms. Patricia Yeargin

Cauliflower Salad

I head of cauliflower
l lb of bacon
l pack of cheddar cheese (2 cups)
Mix the above in large bowl and ref. over night. Mix the following in small bowl and ref. over night.
l cup mayo
2 tablespoon splenda
2 tablespoon lemon juice
l small onion chopped.
Mix all together and serve.