This recipe was originally posted on House of Yumm.
I have spent a lot of time searching for recipes I can use over and over again for my meal prepping. I look for three things.
#1 Recipes I WANT to eat again and again.
#2 Recipes with a variety of nutrients.
#3 Recipes that fill me up and don’t leave me wanting more.
This recipe, my friends, from House of Yumm is one of those WINNERS! I make it at least once a month, and it really is a perfect addition to your fall repertoire. Bon Appetit!
*See ketogenic substitutes and modifications at the end of the recipe.
2 cups baby spinach
¼ cup dried cranberries
¼ cup halved pecans
2 tablespoons feta cheese
½ granny smith apple, sliced
½ fuji apple, sliced
2 slices bacon cooked and chopped
Maple Dijon Vinaigrette
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 ½ teaspoon dijon mustard
Salt & pepper to taste
Add the spinach to a medium size bowl or plate.
Top with dried cranberries, halved pecans, feta cheese, sliced apples, and cooked bacon.
Add all the ingredients for the maple dijon vinaigrette to a small mason jar. Shake to mix. Pour over the salad. The dressing recipe makes enough for two salads.
For a ketogenic lifestyle:
Leave out one of the fruits, the dried cranberries or the apple slices. I leave off the dried cranberries and account for the apple slices in my daily net carbs. I like to add another vegetable in its place. I personally add red onion.
I also add additional protein, like a ½ chicken breast.
Replace the maple syrup in the dressing with Swerve sweetener.