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Discussion Starter #1
(adjusted for lower carbs)

sweetener equivalent to 1 cup sugar
1/8 tsp. garlic powder
1 tsp. dry mustard
1 tsp. celery seed
1 tsp. salt
1 scant tsp. black pepper
1 can condensed tomato soup
1 cup vegetable oil
1/2 cup vinegar

Mix together dry ingredients and add to remaining ingredients in blender, blend well and chill before serving.

per 2 tbsp. serving:
calories: 114
calories from fat: 92
total fat: 10g
saturated fat: 1g
trans fat: 0g
cholesterol: 0mg
sodium: 129mg
total carbs: 5g
dietary fiber: 0g
sugars: 5g
protein: 0g
vitamin A: 1%
vitamin C: 2%
calcium: 0%
iron: 1%
 

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My Mom used to LOVE that stuff! Me, not as much -- too sweet, even before low-carbing was on my horizon!
 

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Discussion Starter #3
I don't use it much myself, but my everlovin' is hooked. Last night was an odd meal in the sense that I started grabbing out all manner of rabbit food from the fridge, but instead of preparing it myself, we found ourselves at the table, each armed with a paring knife, loading up two big dinner plates. As those salads got better & better (romaine, raddichio, tomato, red bell pepper, avocado, broccoli, scallions, diced parmesan, diced salami, bacon bits & more - DH had garlic croutons too) I realized I just couldn't do it - I couldn't pour sweet dressing on that gorgeous pile of produce. So I fell back to my default: took some mayonnaise, stirred in some diced jalapeno pickles & a lot of their juice, and it was outta this world.
 
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