Low Carb Winter Salad
⏱ Prep: 7 min🍳 Cook: 6 min✅ Ready: 13 min
449
Calories
9.2g
Net Carbs
7.2g
Protein
35.8g
Fat
⏱ Prep: 7 min🔥 Cook: 6 min⏰ Ready: 13 min
How to Make It
Step 1
Add the cranberries to a small pan along with the water and lakanto syrup. Bring to a rapid boil for a minute, crushing the cranberries with a fork.
Step 2
Reduce the heat to low and simmer for about four minutes until you have a jam like consistency, stirring often. Set aside to cool.
Step 3
Add the mixed leaves to a salad bowl along with the pecans. Slice the onion and add to the bowl, tossing to combine.
Step 4
Add the jam to a mixing bowl along with the balsamic, a pinch of salt and pepper and the olive oil. Stir well to combine. Crumble the cheese over the salad.
Step 5
Spoon the jam relish over the salad to serve.
Ingredients
- Olive Oil – 2 tablespoon
- Baby Arugula With Spinach by Dole – 2 cups
- Blue Cheese – 2 tablespoon
- Maple Flavored Syrup by Lakanto – 1 tablespoon
- Balsamic Vinegar – 1 tablespoon
- Pecans, Raw – ½ cup, halves
- Cranberries, Fresh – ⅓ cup, whole pieces
- Water – ⅓ cup
- Red Onion – ¼ small