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RECIPE: Spinach & Gorgonzola Salad


DRESSING:

1 C water

1/2 C white vinegar

1/2 C bacon grease, cooled to room temp (or a light oil)

1 T dijon mustard

4 packets splenda

1/4 C sauteed onions (optional)

1/2 t xanathan gum to thicken (arrowroot or guar gum can also be used)

2 strips bacon, chopped

Kosher salt to taste

Freshly ground pepper to taste


SALAD:

baby spinach leaves

crumbled bacon

crumbled gorgonzola or blue cheese

chopped roasted red pepper

pine nuts


For the dressing…put all the ingredients into except the xanthan gum into the blender and start blending. Once it’s underway, add the xantham gum while it’s moving. Blend for a minute or so and you’re done! Chill and serve over salad.

For the salad... Toss all ingredients with dressing and chow down! I love this salad so much. The dressing has a nice tang but of course you can tweak it to your own tastes. More or less salt, splenda, vinegar, etc. It makes about 2 cups and keeps well in the frig for about 2 weeks.