Keto Spinach Salad With Warm Dressing Recipe

About this recipe

A delicious keto-friendly spinach salad topped with a warm, tangy dressing and crispy turkey bacon, perfect for a satisfying dinner.

Ingredients

• 6 pcs Licious Brown Eggs
• 100 g Celery
• 140 g Jabsons Roasted Chana Tandoori
• 100 g Baby Spinach
• 50G Ottogi Mustard Powder 오뚜기 겨자분 50G
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 ltr Black & Green Extra Virgin Cold Pressed Avocado Oil
• 200 g Sweetmate Monk Fruit Sweetener Powder
• 500 ml Colavita White Wine Vinegar

Instructions

1. 1. Wash and dry 1 lb of fresh spinach leaves, then place them in a large salad bowl.
2. 2. Hard boil 2 eggs, peel them, and slice them thinly. Add the slices to the spinach.
3. 3. Roast 5 slices of chana in a skillet over medium heat until crispy. Let them cool slightly, then crumble them over the salad.
4. 4. In a small bowl, mix 1 tsp dry mustard, 1 tsp salt, 1/3 cup monk fruit sweetener, and 1 tsp finely chopped celery with 2 tbsp white wine vinegar to form a paste.
5. 5. Gradually whisk in 1 cup avocado oil until the mixture is smooth and emulsified.
6. 6. Stir in the remaining 2 tbsp white wine vinegar and whisk again to combine.
7. 7. Pour the dressing into a small saucepan and heat over low heat, stirring constantly, until warm but not boiling.
8. 8. Just before serving, pour the warm dressing over the spinach salad and toss gently to coat evenly. Serve immediately.