Try making these low carb versions of your favorite dressings.

Blue Cheese Dressing (makes 3 cups, 1 gram of carb in 2 tblsp)

2 cups mayonnaise
1/2 cup buttermilk
1/2 cup small curd cottage cheese
1/2 teaspoon Worcestershire
1 clove garlic, crushed
1 teaspoon salt or salt substitute
3 ounces crumbled blue cheese

Whisk together the mayo, buttermilk, cottage cheese, Worcestershire, garlic and salt, mixing well.

Gently stir in the blue cheese.  Refrigerate in a tightly closed container.

Parmesan Peppercorn Dressing   (6 servings, 1 gram carbs per serving)

2 tablespoons olive oil
3 tablespoons mayonnaise
2 tablespoons wine vinegar
3 tablespoons grated parmesan cheese
1 teaspoon freshly ground black pepper
Blend all the ingredients, store tightly covered in the frig.

Creamy Garlic Dressing (6 servings, 2 grams carbs per serving)

1/2 cup mayonnaise
Pinch each of salt and pepper
8 cloves garlic, crushed
2 tablespoons olive oil
2 tablespoons wine vinegar
Blend all ingredients, store tightly covered in the frig.

Coleslaw Dressing (12 servings, 1 gram of carbs per serving)

1/2 cup mayonnaise
1/2 cup sour cream
1 to 1 1/2 tablespoons apple cider vinegar
1 to 1 1/2 tablespoons prepared mustard
1/2 to 1 teaspoon salt or salt substitute
1 packet Splenda or artificial sweetener
Combine all ingredients well, toss with shredded cabbage, carrot, and red onion.

Tangy "Honey" Mustard Dressing (6 servings, 1 gram carbs per serving)

1/4 cup canola oil
2 tablespoons apple cider vinegar
2 tablespoons spicy brown or Dijon mustard
1 tablespoon plus 2 teaspoons Splenda
1/8 teaspoon pepper
1/8 teaspoon salt

Enjoy!

Carmel

Low-Carb Refrigerator Pickles

6 to 8 cups cucumbers, sliced so that you have "rounds"
2 cloves garlic, sliced
1 cup onion, sliced
1 green bell pepper, sliced       
1 red bell pepper, sliced
1 cup celery, sliced
1 1/4 Tbsp. salt or salt substitute

(I used onion and pepper pieces about 1/4" by 1 1/4 inch")
Combine veggies, then add salt and let stand 30 minutes.

Do not drain.

Make the following syrup:

1 1/2 cups water
2 cups vinegar
2 tsp. mustard seed
2 tsp. celery seed
40 packets of Splenda or sweetener of your choice

Combine water, vinegar, mustard seed and celery seed.

Bring to a boil, then cool completely.  Stir in sweetener and pour over pickles.
Pack pickles in a large jar or container and store in the frig.

Carmel