About
This keto adaptation of the classic Waldorf salad replaces grapes with low carb blueberries and encases the salad vegetables in a rich blue cheese dressing.
Perfect for an afternoon lunch for two or a side salad for four people. This is also a great salad to take to work or when you are on the go.
Ingredients
- 1 cup, shredded romaine lettuce
- 2 teaspoon lemon juice raw
- 1 medium stalk (7-1/2 in. – 8 in. long) celery
- 1 tablespoon blue cheese by stella
- 0.6 ounce natural yoghurt by onken
- 1 clove garlic
- ⅓ cup blueberries
- ⅓ cup, chopped walnuts
Instructions
- Add the walnuts to a large frying pan over a low heat and toast gently for 4 minutes. Reserve to one side.
- Tear the lettuce leaves into large strips and slice the celery into bite sized chunks. Add to a mixing bowl with the blueberries.
- Add the toasted walnuts to the salad and stir well to combine.
- Peel and mince the garlic and add to a small bowl with the blue cheese, yoghurt and lemon juice. Season with a little salt and pepper and stir well to combine.
- Pour the blue cheese dressing over the salad and stir through until the salad is coated in the dressing. Serve immediately.
Nutrition Facts
- Servings: 2
- Calories: 173.5kcal (per serving)
- Fat: 14.5g (per serving)
- Carbs: 9.0g (per serving)
- Protein: 4.9g (per serving)
