Keto Red Pepper and Feta Salad
⏱ Prep: 15 min🍳 Cook: 4 min✅ Ready: 19 min
191
Calories
4.3g
Net Carbs
4g
Protein
17.2g
Fat
⏱ Prep: 15 min🔥 Cook: 4 min⏰ Ready: 19 min
How to Make It
Step 1
Add the pine nuts to a dry skillet over a low/medium heat. Toast gently for 3-4 minutes until lightly golden.
Step 2
Slice the olives in half, thinly slice the bell pepper and roughly chop the basil. Add to a large serving dish with the spinach and toss to combine.
Step 3
Crumble over the feta cheese and scatter over the pine nuts.
Step 4
Whisk together the lemon juice and olive oil and drizzle over the salad. Stir to combine and set aside for 10 minutes to soften the spinach a little.
Ingredients
- Pitted Kalamata Olives by Mezzetta – 10 olives
- Basil, Fresh – 2 tablespoon
- Feta Cheese – 2 tablespoon
- Baby Spinach – 2 cup
- Pine Nuts – 1 tablespoon, whole pieces
- Olive Oil – 1 tablespoon
- Lemon Juice – 1 tablespoon
- Red Bell Peppers, Sweet, Raw Or Blanched, Marinated In Oil Mixture – ½ medium – 2 1/2″ diameter x 2 3/4″