This recipe went around in the 1960s, using curly endive instead of this mixture of bitter greens, and of course, using sugar in the dressing. I like to think I’ve brought it into the 21st century-hence the name.

Yield: 6 servings, each with 9 grams of carbohydrates and 2 grams of fiber, for a total of 7 grams of usable carbs and 2 grams of protein.

INGREDIENTS

SALAD

• 2 medium green peppers, cut in smallish strips
• 1 large bunch parsley, chopped
• 2/3 cup torn radicchio
• 2/3 cup chopped curly endive
• 2/3 cup chopped frizee
• 3 tomatoes, each cut in 8 lengthwise wedges
• 1/8 of a large, sweet red onion, thinly sliced
• 2 tablespoons chopped black olives

DRESIING

• 1/4 cup water
• 1/2 cup tarragon vinegar
• 1/2 teaspoon salt or Vege-Sal
• 1 1/2 tablespoons lemon juice
• 1 tablespoon Splenda
• 1/8 teaspoon blackstrap molasses

TOPPING

• 6 tablespoons sour cream

INSTRUCTIONS

1. Put the green peppers, parsley, radicchio, endive, frizee tomatoes, onion, and olives in a big bowl, and set aside.
2. In a separate bowl, combine the water, vinegar, salt, lemon juice, Splenda, and molasses to make the dressing.
3. Pour the dressing over the salad, and toss until well combined.
4. Refrigerate the salad for a few hours, stirring it occasionally.
5. To serve, put a 1-tablespoon dollop of sour cream on each serving.