Keto Bacon Blue Cheese Salad. This was served to me as a dinner guest about 40 years ago and I scratched out the recipe on a little piece of paper (which I still have) and I estimate that little piece of paper to be about 39-40 years old. It’s not so much the salad but the dressing & salad combination that is so good. I have since made this many times but was unable to eat it until recently and…now I can. The original dressing recipe had massive amounts of sugar in it which of course has now changed. I have also changed the oil and I cannot tell the difference. So, serve it to friends & see if they ask for your recipe. In the restaurant I served this as a small side salad and also piled it onto a full size plate for dinner. Our town librarian came in after work about 4-5 times a week to eat it. I used to call it Maureen’s salad for no other reason than it was first served to me by Maureen but it really does not begin to really describe how good it is. Seriously what could possibly go wrong with a keto bacon blue cheese salad? If you are looking to wow anyone, do side twists of bacon (top last picture) and put on the side of the salad. Not only are they impressive, they are super crispy good.
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- 10 Oz Clamshell Spring Mix Salad Greens (Or Arugula Works Quite Well Too)
- ½ Lb Fried & Crumbled Bacon
- ½ Thinly Sliced Red Onion Cut Into Pieces
- 6 Oz Good Quality Crumbled Blue Cheese
- Fresh Cracked Pepper
- ⅓ C Olive Oil
- ⅓ C White Vinegar
- ½ C Allulose*** (Or 8 Drops Sucralose)***
- 1 t Salt
- Fry bacon, cool and crumble.
- Dump greens, bacon, red onion, & crumbled blue cheese into bowl, saving a little to place on top, and toss.
- Put olive oil, vinegar, Allulose, & salt, in a small jar and shake vigorously.
- Pour dressing over salad and toss again.
- Plate and evenly distribute salad.
- Grind on lots of fresh pepper.
- 6 Servings
- 266 Calories, 9.2g Protein, 24.1g Fat, 3.1g Carbs, .2g Fiber, 2.9g Net Carbs
- This is how I made the dressing with Allulose. Since salt does not dissolve in oil I add it to the vinegar & Allulose, stir until all is dissolved, then add the oil and shake.
- Because of the salty sweetness of the dressing I think raspberries or strawberries would be a great addition and if you think about it how different is the dressing from a good raspberry vinaigrette?
- Dressing is zero carb and will last in the fridge forever.
- If you want to make this for less than 6 people I would suggest making it without adding the oil. When ready, drizzle oil on the top of the salads, then drizzle equal amounts of the vinegar base and then there is no refrigeration needed.