Home / Recipes / Gluten Free / Keto Bacon Blue Cheese and Pecan Salad
Keto Bacon Blue Cheese and Pecan Salad
Simple to pull together, this bacon, blue cheese and pecan
How to Make It
Step 1
Add the pecans to a dry pan over a low/medium heat. Toast for 4-5 minutes until fragrant.
Step 2
Add the cabbage and arugula to a large mixing bowl and combine.
Step 3
Season the salad and stir through the toasted pecans. Reserve to one side.
Step 4
Slice the bacon into small strips and add to a dry pan over a medium heat. Fry gently until crisp.
Step 5
To make the dressing, add 1/2 of the blue cheese to a food processor with the olive oil, mayo, lemon juice, garlic and sour cream.
Step 6
Season to taste and blend to a smooth liquid.
Step 7
To serve, scatter the bacon over the salad and top with the remaining crumbled blue cheese. Drizzle over the dressing to complete.
Ingredients
- Bacon – 3 medium slice
- Pecans – ½ cup, halves
- Arugula – 1 cup
- Red Cabbage – 1 cup, chopped
- Garlic – 1 clove
- Blue Cheese by Castello – 3 ounce
- Sour Cream – 1 tablespoon
- Mayonnaise – 1 tablespoon
- Olive Oil – ¼ cup
- Lemon Juice Raw – ½ lemon yields
- Salt – ¼ teaspoon
- Black Pepper – ⅛ tsp
