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This healthy low-carb salad is fresh, pretty and goes together in just a few minutes. It’s a spectacular dish for a keto dinner party, bbq or pot luck supper with the generous leaves, jewel like pomegranate arils and the most delicious and pretty raspberry dressing that I’ve ever tasted.
This sugar-free dressing makes enough for some leftovers and I’m seriously wondering if you could pour it over some keto ice cream?
I digress. If you want easy, delicious and impressive then this is your salad. Enjoy!
Hands-on Overall
Serving size about 2 cups
Nutritional values (per serving, about 2 cups)
Net carbs3.5 grams
Protein1.3 grams
Fat10.4 grams
Calories114 kcal
Calories from carbs 12%, protein 4%, fat 84%
Total carbs4.8 gramsFiber1.3 gramsSugars2.1 gramsSaturated fat1.4 gramsSodium318 mg(14% RDA)Magnesium20 mg(5% RDA)Potassium217 mg(11% EMR)
Ingredients (makes 4 servings)
Salad:
- 1/2 small red onion, sliced (30 g/ 1.1 oz)
- 2 cups baby spinach leaves (60 g/ 2.1 oz)
- 2 cups rocket (arugula) leaves (20 g/ 0.7 oz)
- 1 small head radicchio (100 g/ 3.5 oz)
- 1/4 cup pomegranate seeds, fresh or frozen (22 g/ 0.8 oz)
Raspberry vinaigrette:
- 8-10 raspberries, fresh or frozen and defrosted (20 g/ 0.7 oz)
- 3 tbsp extra virgin olive oil (45 ml)
- 2 tsp balsamic vinegar
- 1 clove garlic, crushed
- 1/2 tsp Dijon mustard
- sea salt and pepper, to taste
Instructions
- Thinly slice the red onion. Separate the radicchio leaves and then place spinach, rocket and radicchio leaves in a serving bowl and toss.
- Add red onion slices and then scatter pomegranate seeds over the top.
- Place all of the vinaigrette ingredients (raspberries, olive oil, balsamic vinegar, garlic, Dijon mustard, salt and pepper) into a bullet blender or other high-powered blender and blitz until smooth. (You could strain it if you wanted to, but I didn’t have any problems with seeds from the raspberries.)
- Drizzle the delicious dressing over the salad and dig in.
- Store salad covered in the refrigerator for up to 2 days.
Store the dressing in a lidded jar for up to 5 days.
Ingredient nutritional breakdown (per serving, about 2 cups)
| Net carbs | Protein | Fat | Calories |
|---|
| Onion, red, fresh |
| 0.5 g | 0.1 g | 0 g | 3 kcal |
| Spinach, fresh |
| 0.2 g | 0.4 g | 0.1 g | 3 kcal |
| Rocket (arugula), fresh |
| 0.1 g | 0.1 g | 0 g | 1 kcal |
| Radicchio, raw |
| 0.9 g | 0.4 g | 0.1 g | 6 kcal |
| Pomegranates, raw |
| 0.8 g | 0.1 g | 0.1 g | 5 kcal |
| Raspberries, fresh |
| 0.3 g | 0.1 g | 0 g | 3 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 10.1 g | 90 kcal |
| Balsamic vinegar, dark (excludes sweet, syrupy vinegar) |
| 0.5 g | 0 g | 0 g | 2 kcal |
| Garlic, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Dijon mustard |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Total per serving, about 2 cups |
| 3.5 g | 1.3 g | 10.4 g | 114 kcal |
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