Low Carbies

My sister-in-law Tassie started bringing this salad to family parties and it quickly became a requested favorite. She adapted the dressing to fit the needs of the “no-sugar sisters.” I like to keep a bottle of this dressing mixed and ready to go in my refrigerator. It is so delicious! 1 cup honey 1 teaspoon paprika 1 teaspoon mustard 1 teaspoon finely grated onion 1/2 cup lemon juice 1 cup vegetable oil 1/2 teaspoon celery seed Mix all ingredients except oil and celery seed in a blender. Gradually add oil and celery seed and continue blending. Toss with salad. Refrigerate remaining dressing for later use. Keeps 3 weeks. Drizzle on lettuce and top with sliced strawberries, slivered almonds (roasted) and blue cheese.

You can whisk the following ingredients in a bowl. I used my Magic Blender, that way I did not have to mince the garlic. I left the sesame seeds out and sprinkled them on top. I also added some precooked grilled chicken and roasted slivered almonds to my salad. I substituted honey for the sugar and added a bit extra for sweetness. This is a strong, flavorful dressing. 2 Tablespoons rice-wine vinegar 2 Tablespoons reduced-sodium soy sauce 1 Tablespoon Asian (dark) sesame oil 1 Tablespoon grated peeled fresh ginger 4 Teaspoons white or black sesame seeds ½ teaspoon sugar 1 garlic clove, minced Pinch cayenne