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| This colorful and tasty salad paired nicely with quiche for brunch. |
Ingredients:
4 cups baby spinach leaves
16 seedless mandarin orange segments*
16 - 20 blackberries
6 strawberries, quartered
1/2 cup of your favorite salad dressing**
1/2 - 2/3 cup toasted pecans***
Method:
If desired, trim the stems off of the spinach leaves. Place 1 cup of spinach onto a serving plate or bowl. Top with 4 orange segments, 4 to 5 blackberries and 6 strawberry quarters.
Drizzle 2 tablespoons of dressing over the salad and sprinkle 1/4 of the pecans over the top.
Repeat with the remaining ingredients. Serve immediately. Makes 4 servings.
*Omit the oranges, if you are following a Keto meal plan.
**My family chose a store bought sesame dressing on their salads and I enjoyed a homemade bleu cheese dressing on mine. (Any vinaigrette also is nice on this salad.) Please click on the link below to view my favorite bleu or feta cheese dressing recipe:
https://carriekitchencreations.blogspot.com/2020/02/the-best-keto-friendly-gourmet-blue.html
***Toasted Pecans are a great topping for salads & desserts. They also are very easy to make. Please click on the link below for the recipe:
https://carriekitchencreations.blogspot.com/2016/06/toasted-pecans.html
Nutritional info per serving (with bleu cheese dressing & without oranges), approximately:
232.85 calories ~ 21.5 grams fat ~ 4.37 grams net carbs ~ 5.55 grams protein
Notes: I used organic baby spinach. I served this salad, for brunch, with a quiche, deviled eggs with avocado and a jello salad. Everyone loved it!
For the brunch recipes, please click on the links below:
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