Vegetarian Keto Club Salad

Ingredients

• Sour cream

  Reduced fat, cultured

  2 tbsp or 30g

• Mayonnaise

  Regular, with salt

  2 tbsp or 28g

• Garlic powder

  Spices

  ½ tsp or 2g

• Onion powder

  Spices

  ½ tsp or 1g

• Parsley

  Spices, dried

  1 tsp or 0.5g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  1 tbsp or 15g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Cheddar cheese

  4 oz or 113g

• Lettuce

  Romaine or cos, raw

  4 cup shredded or 188g

• Cucumber

  With peel, raw

  ½ cucumber or 151g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Cherry tomatoes

  Red, ripe, raw, year round average

  ½ cup cherry tomatoes or 75g

Directions

1. Place eggs in a pot of cold water and bring to a boil. Turn off the heat, cover, and let them sit for 9-12 minutes. Cool in ice water before peeling.
2. In a bowl, combine sour cream, mayonnaise, garlic powder, onion powder, and dried parsley to make the dressing. Stir in the milk until smooth.
3. Arrange shredded lettuce, diced cucumber, halved cherry tomatoes, cubed cheddar cheese, and sliced hard-boiled eggs on a plate. Place Dijon mustard in the center.
4. Drizzle the salad with the dressing and toss to coat evenly.

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• Vegetarian Ramen Noodle Salad
• Keto Tuna Salad
• Keto Taco Salad
• Vegetarian Quorn Chicken and Avocado Salad with Lime and Cilantro
• Keto Avocado Pepperoni Salad
• Keto Cauliflower “Potato” Salad