prep time: 10 minutes (not including time to make the croutons) yield: 5 servings
prep time: 10 minutes (not including time to make the croutons) yield: 5 servings
Once the croutons are made, this lovely and tasty salad comes together very quickly. I’ve included a few different crouton options in this book, so take your pick. You could also use a different salad dressing than the one here, such as the Fat-Burning Herbes de Florence ( see here ). The fish sauce is optional, but it adds a nice hit of umami; the sardines provide a healthy dose of omega-3s and calcium.
dressing:
½ cup MCT oil
¼ cup coconut vinegar or apple cider vinegar
1 teaspoon fine sea salt
½ teaspoon fresh ground black pepper
½ teaspoon fish sauce (optional) (omit for vegetarian)
1 (3¾-ounce) tin sardines, chopped fine (optional) (omit for vegetarian)
4 cups mixed greens
1 cup mixed cherry tomatoes and/or baby heirloom tomatoes, halved
1 recipe Crispy Keto Bread Croutons ( see here ) or Crispy Pork Belly Croutons ( see here ), or ½ recipe Crispy Chicken Skin Croutons ( see here )
1. To make the dressing: Place all the ingredients in a jar with a lid. Cover and shake vigorously.
2. Place the greens and tomatoes on a serving platter. Top with the croutons. Drizzle with the salad dressing and serve.
note: This salad is best served fresh, but the salad ingredients will keep, undressed, in the fridge for up to 3 days. Store the croutons and vegetables separately in airtight containers; right before serving, assemble the salad and drizzle with the dressing.
busy family tip: The dressing can be made up to 2 weeks ahead and stored in an airtight container in the fridge.
