Vegetarian Keto Club Salad

Ingredients

• Sour cream

  reduced fat, cultured

  3 tbsp or 45g

• Mayonnaise

  regular, salted

  3 tbsp or 41g

• Garlic powder

  ¾ tsp or 2g

• Onion powder

  ¾ tsp or 2g

• Parsley

  dried

  1 ½ tsp or 0.8g

• 2% milk

  1 ½ tbsp or 23g

• Egg

  whole

  3 large or 150g

• Cheddar cheese

  6 oz or 170g

• Romaine lettuce

  raw

  6 cup shredded or 282g

• Cucumber

  raw, with peel

  ¾ cucumber or 226g

• Dijon mustard

  Grey Poupon

  1 ½ tbsp or 23g

• Cherry tomatoes

  red, raw

  ¾ cup cherry tomatoes or 112g

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.