How To Make Keto Mixed Green Spring Salad


The acidity and sweetness of the raspberry vinaigrette really comes through in this salad – pairing perfectly with the slight bitterness of the mixed greens. It’s the perfect balance of flavors and has fantastic texture coming from the crispy bacon and roasted pine nuts. The parmesan tops everything off, giving a slightly salty and rich flavor that ties everything together.


Yields 1 Serving of Keto Mixed Green Spring Salad

The Preparation

2 ounces mixed greens

3 tablespoons roasted pine nuts

2 tablespoons 5 Minute Keto Raspberry Vinaigrette

2 tablespoons shaved Parmesan

2 slices bacon

Salt and pepper to taste

The Execution

1. Cook bacon until very crisp. I let mine slightly burn on the edges to give the salad a slight addition of bitter notes in some bites.

2. Measure out your greens and set in a container that can be shaken.

3. Crumble bacon, then add the rest of the ingredients to the greens. Shake the container with a lid on to distribute the dressing and contents evenly.

4. Serve and enjoy!

This makes a total of 1 serving of Keto Mixed Green Spring Salad. The macros come out to be 393 Calories, 36.11g Fats, 4.27g Net Carbs, and 13.87g Protein.

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