CHINA COAST SALAD DRESSING

CHINA COAST SALAD DRESSING
1/2 cup mayonnaise
5 tablespoons rice vinegar
2 tablespoons granular Splenda or equivalent liquid Splenda
2 tablespoons sesame oil
1 tablespoon soy sauce
1/4 teaspoon garlic powder

Whisk all of the ingredients well to make a thin dressing. Chill before serving.

Makes about 1 cup
Do not freeze

With granular Splenda:
Per Tablespoon: 66 Calories; 7g Fat; trace Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carb
Per 2 Tablespoons: 133 Calories; 14g Fat; trace Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs

With liquid Splenda:
Per Tablespoon: 66 Calories; 7g Fat; trace Protein; .5g Carbohydrate; trace Dietary Fiber; .5g Net Carb
Per 2 Tablespoons: 131 Calories; 14g Fat; trace Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carb

I found this online and it looked so easy that I had to try it. I just happened to have some Grilled Teriyaki Chicken, pretty colored peppers and pineapple on hand to make a nice salad with it. The author of the recipe said that this comes from a restaurant called Islands China Coast and that people go there just for their salad and dressing. Frankly, I wasn't THAT good. It's ok, but I think it could be sweeter and it's a little heavy on the sesame oil.

The original restaurant salad is made with lettuce, red cabbage, chicken breast, carrots, fried noodles, sesame seeds, chives and mandarin oranges. For my low carb version of the salad I used romaine lettuce, 2 tablespoons of the dressing, sliced teriyaki chicken, cucumbers, slivered red, yellow and orange bell peppers and 1 ounce of fresh pineapple cut into very small pieces. I think that the pineapple is what made the salad really good. 2 bite-size chunks of pineaple equal about an ounce and have 2 carbs with a trace of fiber. The touch of sweetness was very nice. What I might try next time is to replace most of the sesame oil in the dressing with some pineapple Da Vinci syrup. Click the photo for a close-up.

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