keto spinach salad

AuthorAlbert the FoodieRatingDifficultyIntermediate

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.

keto spinach salad
TweetSaveBigOven
Yields4 Servings
Prep 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.

 10.50 oz Baby Spinach
 8 oz Bacon, diced
 4 large Hard boiled eggs, sliced or chopped
 2 oz Mushrooms, sliced very thinly
 1 tbsp Shallot, finely chopped
 ¼ cup Bacon grease
 2 tbsp Red wine vinegar
 1 tbsp Low carb brown sugar
 1 tbsp Whole Grain Mustard
 ½ tsp Dried 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.

6

Serves 4 people at 3.34 g Net Carbs per serving.

WATCH THE VIDEO:

TweetSaveBigOven

Ingredients

 10.50 oz Baby Spinach
 8 oz Bacon, diced
 4 large Hard boiled eggs, sliced or chopped
 2 oz Mushrooms, sliced very thinly
 1 tbsp Shallot, finely chopped
 ¼ cup Bacon grease
 2 tbsp Red wine vinegar
 1 tbsp Low carb brown sugar
 1 tbsp Whole Grain Mustard
 ½ tsp Dried 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.

6

Serves 4 people at 3.34 g Net Carbs per serving.

keto spinach salad

Leave a Reply

Your email address will not be published.

Scroll Up
Malcare WordPress Security