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Spinach, Goat Cheese, Pecan, and Strawberry Salad

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Ingredients

1 cup (4 ounces/115 g) white mushrooms sliced
2 tablespoons Butter
¼ cup (1 ounce/28 g) raw pecans halved
2 eggs hard-boiled
6 ounces (170 g) baby spinach fresh (about 6 cups)
10 ounces (285 g) rotisserie chicken cubed skin-on
½ cup (2 ounces/55 g) goat cheese crumbled fresh (soft)
¼ cup (1¼ ounces/35 g) strawberries thinly sliced
⅔ cup (5¼ fluid ounces/150 ml) MCT oil or olive oil
¼ cup (2 fluid ounces/60 ml) apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon lemon juice freshly squeezed
1 teaspoon Onion powder
½ teaspoon Sea salt fine
¼ teaspoon Garlic powder
¼ teaspoon liquid stevia or to taste
2 tablespoons poppy seeds

Nutritional information

57.3g
Fat
25.8g
Protein
6.3g
Carbs
2.8g
Fiber
648
Calories

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Spinach, Goat Cheese, Pecan, and Strawberry Salad

Day 5

Features:
    • Medium

    Ingredients

    Directions

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    Yield: 4 servings

    This is a wonderful ketogenic meal full of rich fatty acids, vitamins, and fiber. When I first tried a spinach salad at a summer job, it was love at first bite. The poppy seed dressing is perfect with this salad—and my version doesn’t contain the sugar normally found in this dressing. For a refreshing summer salad, enjoy the mushrooms raw rather than cooked.

    Ingredients:

    2 tablespoons butter

    1 cup (4 ounces/115 g) sliced white mushrooms

    ¼ cup (1 ounce/28 g) raw pecans, halved

    2 eggs, hard-boiled

    6 ounces (170 g) fresh baby spinach (about 6 cups)

    10 ounces (285 g) cubed skin-on rotisserie chicken

    ½ cup (2 ounces/55 g) crumbled fresh (soft) goat cheese

    ¼ cup (1¼ ounces/35 g) thinly sliced strawberries

    POPPY SEED DRESSING:

    ⅔ cup (5¼ fluid ounces/150 ml) MCT oil

    ¼ cup (2 fluid ounces/60 ml) apple cider vinegar

    1 tablespoon Dijon mustard

    1 teaspoon freshly squeezed lemon juice

    1 teaspoon onion powder

    ½ teaspoon fine sea salt

    ¼ teaspoon garlic powder

    ¼ teaspoon liquid stevia (or to taste) or other keto sweetener of choice

    2 tablespoons poppy seeds

     

    Directions:

    • In a medium skillet over medium heat, melt the butter. Add the mushrooms and cook for 5 to 6 minutes, turning occasionally, until nicely browned on both sides. Remove the mushrooms from the pan.
    • Reduce the heat to low and add the pecans; cook for 1 to 2 minutes, until the nuts are lightly toasted and the oils release a bit. Set aside.
    • Peel the eggs and place in a large bowl; use a fork to crumble them.
    • Prepare the dressing: In a food processor, combine all the dressing ingredients except for the poppy seeds. Process until well combined. Stir in the poppy seeds.
    • Add the spinach, chicken, mushrooms, pecans, goat cheese, and strawberries to the bowl with the eggs and toss gently to combine. Divide the salad between 4 bowls. Top with the dressing or serve the dressing on the side.

    Pooja

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