Shan's Wilted Spinach Salad (Keto/Low carb friendly)
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Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 95.3
- Total Fat: 5.8 g
- Cholesterol: 17.5 mg
- Sodium: 338.9 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 1.4 g
- Protein: 5.4 g
View full nutritional breakdown of Shan's Wilted Spinach Salad (Keto/Low carb friendly) calories by ingredient
Introduction
A delicious, keto friendly wilted spinach salad. You can add 3 boiled eggs if you wish. A delicious, keto friendly wilted spinach salad. You can add 3 boiled eggs if you wish.Number of Servings: 6
Ingredients
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7 serving Smithfield Bacon, Thick Cut (1 Slice)
1 serving Red onion, small (by MRBAKER1917)
3 serving Mushrooms, Fresh, White Button, Sliced (3 oz / 85g)
4 tbsp Pompeian Gourmet Red Wine Vinegar 1tbsp
4 serving Great Value No Calorie Stevia
.5 tsp Grey Poupon Dijon Mustard
1 dash Salt
8 oz Spinach - Dole Baby Spinach
Directions
1. Fry the bacon in a skillet until crispy/chewy. Remove to a paper towel. Drain the fat into a bowl and reserve. Give the skillet a wipe with kitchen paper.
2. Slice the red onion very thinly, and then add to the skillet. Cook slowly until the onions are caramelized and reduced. Remove to a plate and set aside.
3. Slice the mushrooms and add them to the same skillet with a little of the reserved bacon fat if needed. Cook slowly until caramelized and brown. Remove to a plate and set aside. Chop the bacon.
4. Make the hot bacon dressing:
Add 3 tablespoons of the reserved bacon fat, vinegar, sugar, Dijon and salt to a small saucepan or skillet over medium-low heat. Whisk together and heat thoroughly until bubbly. Add the spinach to a large bowl. Arrange the onions, mushrooms, and bacon on top. Pour the hot dressing over the top; toss to combine.
Serving Size: Approx 6 2-cut servings
Number of Servings: 6
Recipe submitted by SparkPeople user SHANDOO.
2. Slice the red onion very thinly, and then add to the skillet. Cook slowly until the onions are caramelized and reduced. Remove to a plate and set aside.
3. Slice the mushrooms and add them to the same skillet with a little of the reserved bacon fat if needed. Cook slowly until caramelized and brown. Remove to a plate and set aside. Chop the bacon.
4. Make the hot bacon dressing:
Add 3 tablespoons of the reserved bacon fat, vinegar, sugar, Dijon and salt to a small saucepan or skillet over medium-low heat. Whisk together and heat thoroughly until bubbly. Add the spinach to a large bowl. Arrange the onions, mushrooms, and bacon on top. Pour the hot dressing over the top; toss to combine.
Serving Size: Approx 6 2-cut servings
Number of Servings: 6
Recipe submitted by SparkPeople user SHANDOO.