Keto in 30 Minutes: 100 No-Stress Ketogenic Diet Recipes to Keep You On Track by Rockridge Press

Author:Rockridge Press
Language: eng
Format: azw3, epub, mobi
Publisher: Rockridge Press
Published: 2019-01-07T23:00:00+00:00

Blue Cheese & Bacon Kale Salad

Massaging the kale leaves with olive oil breaks down the fibers and makes the greens more tender and easier to digest. Top the kale with bacon, blue cheese crumbles, and pecans, and you have a nutritious salad packed with unique flavors and textures.

Serves 2 | Prep time: 10 minutes | Cook time: 10 minutes

GLUTEN FREE

4 bacon slices

2 cups stemmed and chopped fresh kale

1 tablespoon Herbed Balsamic Dressing, or your favorite vinaigrette dressing

Pinch pink Himalayan salt

Pinch freshly ground black pepper

¼ cup pecans

¼ cup blue cheese crumbles

1. In a medium skillet over medium-high heat, cook the bacon on both sides until crispy, about 8 minutes. Transfer the bacon to a paper towel–lined plate.

2. Meanwhile, in a large bowl, massage the kale with the vinaigrette for 2 minutes. Add the pink Himalayan salt and pepper. Let the kale sit while the bacon cooks, and it will get even softer.

3. Chop the bacon and pecans, and add them to the bowl. Sprinkle in the blue cheese.

4. Toss well to combine, portion onto two plates, and serve.

SUBSTITUTION TIP Chopped almonds can replace the chopped pecans.

Per Serving Calories: 353; Total Fat: 29g, 74%; Saturated Fat: 9g; Protein: 16g, 16%; Total Carbs: 10g, 10%; Fiber: 3g; Net Carbs: 7g; Cholesterol: 52mg

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