This baby spinach salad with a warm, tangy, sweet-’n’-smoky bacon dressing is a hearty classic salad that’s just as satisfying for lunch as it is a light, simple supper. This recipe requires you prepare candied nuts first (recipe below), so plan accordingly or use toasted.
Keto Spinach Salad with Warm Bacon Dressing and Keto-Candied Pecans
Ingredients List
- 4 slices (3 oz) bacon, cut into ½-inch pieces
- 1 Tbsp cider vinegar
- 2 tsp sugar alternative (we used Swerve)
- 1 tsp Dijon mustard
- sea salt and freshly ground pepper
- 1 shallot, finely minced
- 3 oz (4 cups) baby spinach
- 2 oz blue cheese, crumbled
- 1/2 cup Keto Candied Nuts, recipe follows
Instructions
- Line a small plate with a few layers of paper towels, set aside.
- Place the bacon in a large nonstick skillet over medium heat, and cook, stirring occasionally, until the bacon is crisp, 8 to 10 minutes.
- While the bacon cooks, start the dressing: in a medium bowl, whisk together the vinegar, sweetener, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
- Using a slotted spoon, transfer the cooked bacon to the paper towel–lined plate. Return the skillet to the burner over low heat. Add the shallots to the bacon fat in the skillet and cook, stirring frequently, until softened, 1 to 2 minutes. Do not brown.
- Add the vinegar mixture to the skillet with softened shallots and whisk to combine. Add the spinach to the skillet and toss to coat evenly. Taste and adjust the seasoning with salt and pepper, if necessary. Divide the salad between 2 plates or bowls; evenly divide the cooked bacon, blue cheese and candied nuts among them. Serve immediately.
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Keto Candied Pecans
Irresistible snacks that are just as delicious out of hand as they are sprinkled on salads. Make extra batches to give away as gifts. Wrap in cellophane bags and tie with beautiful ribbons. Use your favorite nut or a combination; just make sure to adjust the macros.
Ingredients List
- 2 Tbsp butter
- 2 Tbsp brown sugar alternative (we used Swerve)
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cumin
- 1/4 tsp sea salt
- 1/4 tsp cayenne pepper
- 1½ cups (6 oz) whole nuts (we used pecans here)
Instructions
- Preheat oven to 325°F (165°C). Line a rimmed baking sheet with a piece of parchment paper and set aside.
- Melt the butter in a medium saucepan. Take off heat. Add the sweetener, cinnamon, cumin, salt and cayenne. Stir until well combined and the sweetener has pretty much dissolved.
- Add the nuts to the mixture in the saucepan and mix gently until all the nuts are coated. Try not to break any of the nuts.
- Pour out onto the prepared pan. Spread out so there’s no overlapping.
- Bake until the coating has caramelized and set, and reached a deep golden brown, 10 to 15 minutes. Check after 8 minutes, as the nuts can burn very quickly. If there is still butter that’s runny, they are not done yet. Check often.
- Take the nuts out of the oven when they’re done and let them cool completely in the pan. The nuts will harden up as they cool. Break apart any clusters and serve.
Keto-Mojo is a participant in some affiliate programs and some of the links above will generate a small commission if you make a purchase through a product link on our site. This is at no cost to you and all proceeds go directly to the nonprofit Ketogenic Foundation [501(c)3 pending] to assist with their mission funding education and research into the ketogenic diet and lifestyle. Keto-Mojo in no way profits from these links.
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