KAREN'S SPINACH SALAD WITH BACON, TOMATO, AVOCADO & RANCH DRESSING
9 ounces fresh baby spinach
5 ounces grape tomatoes, halved, about 16
2 ounces red onion, sliced thin
2 hard boiled eggs, sliced
1/2 pound bacon, cooked until crisp and crumbled
2 tablespoons chopped peanuts, optional, 1/2 ounce
1/2 cup ranch dressing
2 small avocados, mashed
Blend the ranch dressing with the avocado until smooth. Toss everything together in a large bowl and serve at once.
Makes 4-8 servings
Do not freeze
Per 1/4 Recipe: 612 Calories; 54g Fat; 25g Protein; 10g Carbohydrate; 5g Dietary Fiber; 5g Net Carbs
Per 1/8 Recipe: 306 Calories; 27g Fat; 12g Protein; 5g Carbohydrate; 2.5g Dietary Fiber; 2.5g Net Carbs
This is from Karen Barnaby's "The Low-Carb Gourmet" cookbook. I made a few changes to the recipe. Mainly I combined the avocado with the dressing. Karen's version said to cut the avocado into wedges. I used two avocados instead of one. I also added extra red onion and omitted the peanuts because I didn't have any on hand. I haven't included the peanuts in the counts. Karen said this makes 4 servings but they're huge. You could easily feed 6-8 people with this but I did manage to eat as much as she recommended and enjoyed it very much. I served this with Red Enchilada Chicken and they went very well together.
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