There is nothing like a fresh salad to cleanse the palate and counter the rich and savory low-carb Thanksgiving menu. Prepare this keto-friendly Thanksgiving salad recipe just before serving your holiday meal.
Field Greens With Cherry Tomatoes, Macadamias, Tart Cranberries, Cheese Crumbles and Vinaigrette
- 1 large tub field greens, washed and spun dry
- 1 package sweet cherry tomatoes
- 1/2 package feta cheese
- 1 jar calamata olives
- 2 small cucumbers, peeled and sliced
- 1 cup fresh cranberries
- 2 cups macadamia nuts, lightly toasted
Add salad greens to a large bowl. Wash and slice all other vegetables. Toss with vinaigrette. Crumble feta over the top. Sprinkle on tart cranberries and macadamias. Chill before serving.
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 clove garlic, smashed
- 1 1/2 cups olive oil
- 1/2 cup red wine vinegar
Mix all ingredients and carefully pour into a dressing bottle with lid. Let garlic marinate in mixture for at least a half hour before discarding the clove. Shake before using.