Fatty Keto Salad
Fatty Keto Salad is made with Spring Mix Greens, Pepperoni, Cheddar and Mozzarella Cheese, Bacon, Olives and topped with your favorite Dressing.
Fatty Keto Salad
This Fatty Keto Salad is a staple in my keto diet. I have this salad every day as my lunch to keep my macros in check. I follow a low carb, high fat diet and this meal has a high enough fat content to knock out about half of my macros for the day.
The prep with this salad is super easy, the only thing that you have to cook is the bacon and if you want to be lazy just buy some pre-cooked chopped bacon or bacon bits.
I can usually make this Fatty Keto Salad in under 2 minutes in the morning when packing lunch for the day. The easiest way to staying on diet is to make simple foods and food prep when you can.
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Step by Step Instructions:
How to Make Fatty Keto Salad
Start the recipe with a large bowl or to go container for lunch.
Set of 6 – Stainless Steel Mixing Bowls
Add greens to your bowl, I use spring mix for more variety of greens.
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Next, add pepperoni, I used about 14 slices to equal 1 serving.
After that, add cheddar cheese, about 1/4 cup should do.
Next, add mozzarella cheese.
Throw some bacon in, no keto recipe is complete without bacon. This is about 2 cooked strips of bacon, chopped.
Then, add the sliced olives. If I’m in a rush, I dump them in whole and skip the slicing.
Finally top the salad with your favorite dressing. I use Primal Kitchen Ranch.
This dressing has amazing macros and is made from avocado oil instead of seed oils like soybean or canola.
Primal Kitchen – Organic Ranch Dressing, 2 Pack
Fatty Keto Salad
Cheese, Bacon, Olives and topped with your favorite Dressing.
Ingredients
- 1 Cup Spring Mix
- 14 Slices Pepperoni
- ¼ Cup Cheddar Cheese Shredded
- ¼ Cup Mozzarella Cheese Shredded
- 2 Strips Bacon Chopped
- 8 Olives (Pitted) Sliced or whole
- 2-6 tbsp Primal Kitchen Dressing
Instructions
- Start the recipe with a large bowl or to go container for lunch.
- Add greens to your bowl, I use spring mix for more variety of greens.
- Add pepperoni, I used about 14 slices to equal 1 serving.
- Add cheddar cheese, about 1/4 cup should do.
- Next, add mozzarella cheese.
- Throw some bacon in, no keto recipe is complete without bacon. This is about 2 cooked strips of bacon, chopped.
- Then, add the sliced olives. If I’m in a rush, I dump them in whole and skip the slicing.
- Finally, top the salad with your favorite dressing. I use Primal Kitchen Ranch. This dressing has amazing macros and is made from avocado oil instead of seed oils like soybean or canola.
