I've been cooking low-carb for a few weeks as an experiment. For dinners I've been having a bit of meat over a large salad. Last night: 1) half a bag of mixe

I've been cooking low-carb for a few weeks as an experiment. For dinners I've been having a bit of meat over a large salad. Last night: 1) half a bag of mixed lettuces 2) a diced tomato 3) 6-8 oz of frozen shrimp, thawed, pan fried in a dab of oil and a big heap of cajun spices 4) some home made dressing from acquaintances who run a local pizzeria and bottle their own dressing. Other variants: * replace cajun shrimp with chicken breasts ground and cooked up taco-style, and throw some thin-sliced red onion and thick-cut avacado in there * ...or a steak, marinated for a few hrs in fresh squeezed lime juice and soy sauce, then quickly seared on a grill. When you're eating a lot of bulk veggies, a little premium priced meat goes a long way. When you're eating mos