This is my dish – the one I always bring to our family parties because it’s always requested. Because it’s only 5 ingredients, it’s definitely a quick prep. dish that serves at least 8, though it can easily be doubled for larger crowds.

I call this Sort of Hawaiian Salad, as most of the Hawaiian Salad recipes I’ve seen include coconut and mini marshmallows. In this one, the cottage cheese adds some extra nutrition to the mix as well.

Ingredients:
11oz. can of mandarin oranges
20 oz. can of crushed pineapple
3 oz. box of instant vanilla pudding
24 oz. cottage cheese (your preference of curd size)
8 oz. whipped topping (like Cool Whip)

Directions:
1. Drain oranges and pineapple. Discard juices and set fruit aside.
2. In a large bowl, lightly mix pudding powder into cottage cheese.
3. Fold in whipped topping, then pineapple and oranges.
4. Chill well before serving.

This is a delicious salad that’s chock full of antioxidants. So, not only is it good tasting, it’s good for you!

Ingredients:
Lettuce leaves
4 tbsp grated Brazil nuts
4 tbsp chopped dates
2 tomatoes, sliced
2 carrots, grated
2 raw beetroots, grated
About 12 oz grated cabbage
1/2 cucumber, sliced
Vinaigrette of your choice

Preparation:
Place lettuce leaves on plates. Combine the Brazil nuts and the chopped dates and put them in a pile in the middle of the plate. Add the other vegetables in piles around the nuts and create an appetizing and colorful dish.

Just before serving, pour a bit of vinaigrette over the salad to moisten.

Variations:
Perfect as a super-healthy vegetarian appetizer.
Serve a long side a grilled chicken breast, with some crusty bread.
Place the lettuce leaves on a flour tortilla, or flatbread. Arrange nut/date mix along with other salad fixings in center, then fold over or wrap tortilla for a healthy portable lunch.

This recipe has 3 or less carbs per serving and is super easy to make!

Ingredients:

• 1 medium size head of cauliflower(broken into small florets)
• 1/2 cup mayonnaise
• 2 tablespoons lemon juice
• 1/2 teaspoon dried mustard
• 3 green onions
• 1 finely chopped jalapeno pepper or 2 tablespoons chopped green bell pepper (optional)
• salt and pepper
• optionally 2 packet sugar substitute depending on how you like your potato salad, it’s good with or without this!

Instructions:

Cook cauliflower in boiling water until tender (about 10 minutes) Drain and rinse as usual. Now for the salad making part. Get out your big potato salad bowl and mix together mayo, lemon juice, mustard and sugar subst. if you’re using one. Add your veggies to the mixture (cauliflower, green onions, and peppers) and toss until well coated. Salt and pepper to your liking. Chill and serve with anything you might normally serve potato salad with. Perfect for cookouts and lunchboxes.

For different flavors alter your veggie inclusions. Try different kinds of peppers. Great with any casual meal. Who says you can’t enjoy potato salad on your low carb diet?