Mixed Green Salad with Blue Cheese and Sweet and Spicy Nuts
3.3g
Net Carbs
12.1g
Protein
25.2g
Fat
3.0g
Fiber
291
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 1/4 tablespoon Tap Water
- 1/4 teaspoon Red or Cayenne Pepper
- 3 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Sucralose Based Sweetener (Sugar Substitute)
- 1 1/2 tablespoons Red Wine Vinegar
- 1/4 teaspoon Chinese Five Spice Blend
- 6 tablespoons Blue cheese, crumbled
- 1/4 teaspoon Ginger (Ground)
- 1/2 cup, half Pecans
- 1 large Egg White
- 6 cups Spring Mix Salad
- 1/2 teaspoon Salt
Directions:
This recipe uses Atkins Low Carb Wheat Bread; you will need 2 slices - cut in half and toasted.
- For the nuts: Preheat oven to 325°F. Line a baking sheet with aluminum foil and spray with oil spray.
- In a large bowl, mix egg white, water, sugar substitute, salt, five spice powder, ginger and cayenne. Add nuts and mix until evenly coated.
- Spread nuts in a single layer onto prepared baking sheet. Bake until fragrant and golden brown, about 20 minutes. Set aside.
- For the salad: Spread cheese onto toasted bread slices and cut into 3/4-inch pieces. Set aside.
- Place vinegar in large bowl. Slowly add oil, whisking well until slightly thickened. Add greens and toss to coat. Season to taste with salt and pepper. Divide greens on salad plates and top with croutons and nuts.
