5,727 low fat low cab recipes

Lemon poppy seed dressing for fruit salad made with lemonade, dry white wine, and honey. Light, citrusy, and ready in 5 minutes. A bright vinaigrette that makes fresh fruit sing.

Pickled okra (lady's fingers) marinated in vinegar then chilled with chopped tomatoes, red onion, and fresh ginger. A bright, tangy summer side.

Grilled tuna steaks marinated in sherry vinegar with just salt and pepper. A three-ingredient recipe for rare-to-well-done tuna with a tangy, caramelized crust.

Mushrooms Montreal is a no-cook appetizer of raw sliced mushrooms in a lemon cream dressing with scallions and parsley. Served immediately or marinated for deeper flavor.

Easy orange chiffon cake uses an angel food cake mix as a shortcut to a fluffy, citrus-bright chiffon. Folded with whipped egg whites, fresh orange zest, and oil for that classic light-as-air texture.

Penne with cauliflower, fresh roma tomatoes, and basil tossed in a no-cook olive oil sauce with sun-dried tomatoes and garlic. A 25-minute one-pot summer pasta finished with Parmesan.

Homemade apricot liqueur infused from smashed apricot pits with vodka, cinnamon, and coriander. A two-month maceration creates a fragrant, almond-toned spirit similar to amaretto.

Mama's rhubarb pie is a heirloom double-crust dessert with a tart, juicy filling thickened just enough by flour and a beaten egg. Old-fashioned, fuss-free, and ready for ice cream.

Classic oatmeal cookies with brown sugar, shortening, and three cups of rolled oats. Crispy edges, chewy centers, and endlessly customizable with mix-ins.

Fresh Indian salsa with tomatillos, tomatoes, jalapenos, cilantro, onion, and lime juice. A bright, tangy no-cook salsa that blends Mexican and Indian flavor profiles.

Melitzanosalata, a Greek roasted eggplant dip with garlic, tomatoes, olive oil, and red wine vinegar. Smoky, tangy, and rustic, served cold with bread or grilled meats.

Asparagus with a lemongrass and shallot vinaigrette with Dijon mustard and red wine vinegar. A Southeast Asian-influenced make-ahead side dish served at room temperature.

Cheese onion morsels with sharp cheddar, butter, and parsley baked into savory bite-sized drop biscuits. A make-ahead appetizer that freezes well and reheats in minutes.

A fragrant South Indian curry powder toasted from whole spices: cumin, black mustard, fenugreek, curry leaves, dried chili, and urad dal, ground fresh. Keeps for four months in a jar.

Fiesta onion dip with Vidalia onions, black olives, green chilies, and fresh tomato dressed in olive oil and vinegar. A fresh, no-cook party dip.

Let your kids help you with this delicious dish that is perfect for lunch or dinner.