This recipe is for a healthy low carb and Keto spinach salad topped with a warm candied bacon dressing. It’s a tasty lunch or dinner with just 2g net carbs per serving.
Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins
INGREDIENTS:
You’ll only need a few simple ingredients to make this tasty recipe. The exact measurements are included in the recipe below. If you need to prepare more servings just click on the servings number and select the right amount so you can get the correct ingredients.
10.50ozBaby Spinach
8ozBacon, diced
4large Hard boiled eggs, sliced or chopped
2ozMushrooms, sliced very thinly
1tbspShallot, finely chopped
¼cupBacon grease
2tbspRed wine vinegar
1tbspLow carb brown sugar
1tbspWhole Grain Mustard
½tspDried tarragon
Salt and pepper to taste
DIRECTIONS:
1
Dice bacon and put in a cold pan over medium heat. Cook until crisp, stirring occasionally, about 5 Minutes- 6 Minutes minutes. Remove bacon. Pour bacon grease into a small container to use for the dressing.
2
While the bacon cooks, slice the mushrooms, finely chop the shallot, and slice or chop the eggs.
3
Keeping the heat at medium, add the mushrooms to the pan and keep moving for a few seconds until lightly cooked, but not raw. Remove.
4
Saute the shallots until translucent. Turn the heat to medium low and add the bacon grease, vinegar, Sukrin Gold, tarragon, and whole grain mustard, stir until the ingredients combine and emulsify. Salt and pepper to taste.
5
Toss the hot dressing with the spinach and divide between 4 serving bowls. Taste to adjust seasoning. Top with mushrooms, bacon, and eggs.
Dice bacon and put in a cold pan over medium heat. Cook until crisp, stirring occasionally, about 5 Minutes- 6 Minutes minutes. Remove bacon. Pour bacon grease into a small container to use for the dressing.
2
While the bacon cooks, slice the mushrooms, finely chop the shallot, and slice or chop the eggs.
3
Keeping the heat at medium, add the mushrooms to the pan and keep moving for a few seconds until lightly cooked, but not raw. Remove.
4
Saute the shallots until translucent. Turn the heat to medium low and add the bacon grease, vinegar, Sukrin Gold, tarragon, and whole grain mustard, stir until the ingredients combine and emulsify. Salt and pepper to taste.
5
Toss the hot dressing with the spinach and divide between 4 serving bowls. Taste to adjust seasoning. Top with mushrooms, bacon, and eggs.
AuthorAlbert the FoodieDifficultyIntermediate