We’ve served this salad over and over, and we never tire of it. This dressing tastes a lot like Caesar, but it’s less trouble, and there’s no blender to wash afterwards.

Yield: 6 servings, each with 7 grams of carbohydrates and 3 grams of fiber, for a total of 4 grams of usable carbs and 4 grams of protein.

INGREDIENTS 

• 1 clove garlic
• 1/2 cup extra-virgin olive oil
• 1 head romaine
• 1/2 cup chopped fresh parsley
• 1/2 green pepper, diced
• 1/4 cucumber, quartered and sliced
• 1/4 sweet red onion
• 2 to 3 tablespoons lemon juice
• 2 to 3 teaspoons Worcestershire sauce
• 1/4 cup Parmesan cheese
• 1 medium ripe tomato, cut into thin wedges

INSTRUCTIONS

1. Crush the clove of garlic in a small bowl, cover it with the olive oil, and set it aside.
2. Wash and dry the romaine lettuce, break it up into a bowl, and add the parsley, green pepper, cucumber, and onion.
3. Pour the garlic-flavored oil over the salad and toss until every leaf is covered.
4. Sprinkle on the lemon juice and toss again.
5. Then sprinkle on the Worcestershire sauce and toss again.
6. Finally, sprinkle on the Parmesan cheese and toss one last time.
7. Top the salad with the tomato wedges and serve.