This week – KETO SALAD (p. 127) [also Roasted Chicken Breast (p. 149) and Keto Caesar Dressing (p. 156)]
After having Theo, the Keto diet is the only thing that worked to get the extra weight off. In 2020, between being pregnant, being at home during the pandemic and then being at home with Luca, needless to say that I have not been eating healthy for a very long time and that I will have to work extra hard to lose the baby weight this time around; so, I am trying to get back on the Keto train. Lucky for me, Mandy’s cookbook includes a recipe for a Keto Salad!
- Mesclun greens
- Button mushrooms
- Sliced canned hearts of palm
- Skinless boneless chicken breast
- Lemon juice
- Dijon mustard
- Olive oil
- Montreal steak spice
- Parmesan cheese
- Basil leaves
- Tarragon leave
- Red wine vinegar
Difficulty Level –
Like all of the salads and dressings that I have made, this recipe is another easy one although I still found a way to make a mistake… In order to make the dressing Keto friendly, the recipe calls for the mayonnaise to be replaced by raw eggs but, for some reason, the dressing was very liquid – not the same consistency as the caesar dressing that I am used to.
Alterations to Recipe –
Still don’t like mushrooms, so I omitted those!
I used turkey bacon instead of regular bacon because that is what I had on hand.
I’ve never had hearts of palm before, so I was happy to try something new! Now that I’ve tried it, it’s not for me!
Maybe it’s because the salad dressing was too watery or maybe it’s because I didn’t like the hearts of palm but this has definitely been my least liked salad thus far.
Verdict for me – not to be repeated!