The Frugal Keto Cookbook by Emily Pierce

Author:Emily Pierce [Pierce, Emily]
Language: eng
Format: epub
Publisher: Page Street Publishing Co.
Published: 2020-07-24T00:00:00+00:00

Balsamic Reduction

¼ cup (60 ml) balsamic vinegar

1 tbsp (15 ml) water

2 tbsp (30 ml) sugar-free breakfast syrup

Salad

1 head of Bibb or iceberg lettuce

1 cup (240 ml) blue cheese dressing (here)

1 cup (82 g) chopped cooked bacon

½ cup (68 g) crumbled blue cheese

A few cherry tomatoes, halved

Ground pepper

To make the glaze: In a small saucepan, bring the balsamic vinegar, water and sugar-free syrup to a simmer. Allow the mixture to simmer for 10 minutes until thickened. Allow it to cool.

To make the salad: Chop the head of lettuce in half and then chop those halves in half again. Rinse the 4 quarters of lettuce well and allow them to drain on a kitchen towel or paper towel. Place each lettuce wedge on a plate and top each with one-quarter of the blue cheese dressing, bacon and crumbled blue cheese. Top with cherry tomatoes and season with pepper. Drizzle the salad with the balsamic vinegar reduction just before serving.

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