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WILTED SPINACH SALAD

KetoLuxe Wilted Spinach Salad by Chef Alexa Lemley.

NAME
Wilted Spinach Salad

DESCRIPTION
In Southern Indiana, every family has a recipe for a wilted green salad. The juxtaposition of sweet and tart dressing is addictive My father-in-law grows his own leaf lettuce just for making this dish. I don’t believe he accepts greens can be eaten without a hot bacon dressing.

Way before we started eating keto, my wife Sam adapted the family recipe to be used with spinach. She says that unless you are starting with freshly picked that day lettuce, Wilted Spinach Salad tastes better. To make it low carb and sugar free, I adjusted the recipe to use erythritol in place of refined sugar. We both agree that this version improves upon the traditional dish.

KetoLuxe Wilted Spinach Salad by Chef Alexa Lemley.

Be sure to have your salad prepared and ready for your dressing so that you can immediately pour it on while it is hot. 

A simple salad, this makes a good weekday dinner. Full of vitamins, fiber, and protein, Wilted Spinach Salad is filling and tasty. There have been plenty of weeks where we’ve had it more than one night. Something so good and good for you? That’s KetoLuxe.

KetoLuxe Wilted Spinach Salad by Chef Alexa Lemley.

Bright and colorful. Wilted Spinach Salad is packed with vitamins and fiber.

Who likes Hot Bacon Dressing? Share with me here. 

PREP
Less than 10 minutes

COOK
Less than 5 minutes

INGREDIENTS
SALAD
4 cups fresh spinach
½ cup button mushrooms, sliced
2 ounces bleu cheese, crumbled
¼ cup colored bell pepper, diced
½ cup tomatoes, diced
2 large hard-boiled eggs, sliced

DRESSING
4 pieces bacon
2 scallions, sliced
¼ cup apple cider vinegar
¼ cup erythritol
¼ cup water

DIRECTIONS

  1. Arrange spinach and all salad items in a medium bowl. 
  2. In a cast iron skillet, fry bacon until very crisp. Remove bacon and crumble over salad.
  3. Add scallions and cook until caramelized. 
  4. Deglaze pan with vinegar.
  5. Add erythritol and water. Let boil for one minute. 
  6. Pour hot dressing over top of salad bowl.
  7. Serve immediately. 


YIELD
4 servings

NOTES
To make it a meal, I eat 2 servings.

NUTRITION BREAKDOWN, EACH SERVING
Net carbs: 3 grams
Total carbs: 19 grams
Fiber: 1 gram
Fat: 35 grams
Protein: 10 grams
Calories: 385
Glycemic load: 1

DOWNLOAD RECIPE HERE

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