This is a very flavorful and crunchy vegetable salad that goes great with Lion Chops Steaks, BBQ Chicken Kabobs or Chicken Skewers. However, I thought I’d try a little variation and see how it goes. I added bacon bits and soaked the broccoli in lemon juice. Lemon juice helps remove chemicals/pesticides used on it, improves taste, softens veggies, removes bitterness, adds crunchiness, and preserves the bright green color.
Also, the lemon gives it a lemon aroma which complements the ranch and mayonnaise combo dressing. The salad was so scrumptious, it was gone fast! So I thought I’d share it with you and see what you think as well. This salad can be chopped and prepared ahead of time, leaving the only thing to do is mix in the dressing right before serving. I love recipes like these as they save a lot of prep time during gatherings, or at simple family dinner. Enjoy!
Prep. time: 5 minutes / Cook time: 10 minutes / Serves 6
INGREDIENTS :
4 oz. Lettuce 3 oz. Spinach
2 oz. Curly cabbage
6 slices of cooked bacon 12 pcs. grape tomato
1 Avocado, peeled and sliced 2 oz. Blue cheese
3 tbsp. Sour cream
2 1⁄2 tbsp. Mayonnaise
DIRECTIONS :
1. In a small bowl, mix the sour cream and mayonnaise.
2. Mix with half the blue cheese and set aside.
3. In a large salad bowl, mix the remaining ingredients.
4. Spread the salad into portions and place the blue cheese dressing on top.
PER SERVING
Calories: 183. Fat: 16 g. Protein: 6.5 g. Carbs: 2.5
Source : Michael Stewart – The complete Keto Diet
