[widget:ad_unit-3] Ingredients:

2 small cucumbers, peeled, cut in half lengthwise, seeded and cut into slices
3 tbsp red wine vinegar
2 packets sugar substitute
1/2 tsp. salt
2 tomatoes, chopped
1/2 c scallions, chopped
2 tbsp olive oil
1/4 tsp. pepper

How to Make It:

Place the cucumbers in a large salad bowl.
In a separate bowl whisk together the vinegar, sugar substitute and salt.
Pour over the top of the cucumbers and toss making sure the cucumbers are covered completely.
Cover and let the cucumbers marinate for 1 hour.
Add the tomatoes and scallions to the cucumber mixture.
Pour in the olive oil and sprinkle in the pepper.
Carefully mix the ingredients together with a rubber spatula.
Refrigerate 1/2 hour before serving.

Allowing the cucumbers to sit in the sugar mixture takes away some of the bitterness in the cucumber.  You can adjust the time to suit your taste.  The longer they sit the sweeter they become.

Ingredients:

1 lb. new red potatoes, chopped into chunks
2 yellow squash, chopped into chunks
1 red onion, chopped
2 carrots, grated
3 stalks celery, chopped
1 tbsp parsley
1/2 c mayonnaise
1/4 c sour cream
1/2 tsp salt
1/4 tsp pepper

How to Make It:

Just barley covers the potatoes in a large pot with water. 
Place the pot on high heat.
Bring to a quick steady boil.
Turn the heat to low and continue cooking 15 minutes or until the potatoes are fork tender.
Drain well and allow to cool completely.
Place the squash, onion, carrots and celery into a mixing bowl.
Sprinkle in the parsley.
In a separate bowl combine the mayonnaise and sour cream.
Sprinkle in the salt and pepper and mix to incorporate together.
Pour the mixture into the bowl with the vegetables and stir together.
Add the potatoes and gently stir with a rubber spatula to coat. 

White potatoes can be substituted for the red ones if you are in a pinch. They may be a little drier but they taste just as good. 
 

Ingredients:

1 1/2 tbsp mayonnaise
1 tbsp fresh parsley, chopped fine
8 slices low carb wheat bread
1/2 lb. thin sliced deli ham
4 slices Fontina cheese
8 spears asparagus, trimmed

How to Make It:

Place the asparagus in a saucepan filled with water. 
Place the pan over medium high heat on your stove.
Steam the asparagus 4 minutes or until tender.
Drain and allow cooling to room temperature.
Mix the mayonnaise and parsley together in a small bowl.
Spread each slice of bread generously with the mixture.
Place a few slices of ham on four pieces of the bread.
Lay 2 to 3 pieces of asparagus on top of the ham.
Top with a slice of cheese.
Place a slice of the bread on top.
Place a scant amount of unsalted butter in a skillet over medium heat.
Grill each sandwich 2 minutes per side.
Each sandwich should be a golden brown and the cheese should be beginning to melt when removed from the skillet.

This sandwich is also very good when made with roasted red peppers instead of asparagus. 
 

Ingredients:

3 carrots, sliced rather thin
1 zucchini, sliced thin
3 tbsp scallions, sliced
1 tbsp rice wine vinegar
2 tsp canola oil
2 tsp reduced sodium soy sauce
2 tsp ginger, minced
1/4 tsp salt
3 tbsp toasted almonds

How to Make It:

Fill a medium size saucepan 3/4 full of water.
Place over high heat and bring to a rapid boil.
Add the carrots and bring back to a rapid boil.
Cook carrots 45 seconds.
Drain and rinse under cold water.
Place the carrots, zucchini and scallions in a large salad bowl.
In a separate bowl mix together the vinegar, canola oil and soy sauce.
Blend in the ginger and salt being sure to blend well to incorporate the flavors.
Pour the mixture over the top of the vegetables and toss to coat.
Sprinkle the top with the toasted almonds. 

Another great addition to this salad is water chestnuts. An 8 oz can works great.  Just drain and toss in with the vegetables before adding the dressing.
 

Ingredients:

1 dozen hard boiled eggs, peeled, washed and split in half
1/2 c mayonnaise
1 tbsp mustard
1 tsp. red hot sauce
1 (6 oz) container white crab meat
1/4 c red onion, chopped very fine

How to Make It:

Remove the yolk from each egg half and place it in the blender. 
Place half of the mayonnaise in with the egg yolks. 
Add the mustard and hot pepper sauce. 
Blend until the mixture becomes smooth but has a slightly thick consistency.  Place the mixture into a mixing bowl. 
Add the remaining mayonnaise and stir well to incorporate. 
Fold in the crab meat and onion being sure to mix well and completely cover the crab and onion. 
Fill each egg white half with the crab mixture. 
Refrigerate until ready to use. 
Sprinkle with a little paprika before eating. 

Use any filling you have left over as a dip for fresh vegetables.
 

Ingredients:

1 tbsp fresh lime juice
1 tbsp chili garlic sauce
½ c mayonnaise
3 tbsp scallions, sliced
1 lb oven roasted turkey breast, deli style
12 slices low carb white bread, toasted

How to Make It:

Pour the lime juice into a small mixing bowl. 
Add the garlic sauce and mayonnaise. 
Stir well to combine the ingredients. 
Fold in the scallions.
Spread each slice of bread with the spicy mixture.
Lay slices of the turkey breast on each slice of bread.
Place two slices of bread together to form the sandwich.

Any type of deli turkey breast works with this sandwich. Try honey roasted with mustard and mayonnaise spread.  Just replace the garlic sauce and lime juice with a tablespoon of mustard.