Vegetarian Keto Club Salad
Vegetarian Keto Club Salad is one of my favorite go-to recipes when I need a quick, delicious, and healthy meal. This Vegetarian Keto Club Salad is an amazing blend of fresh veggies, creamy dressing, and protein-packed ingredients that make it both satisfying and keto-friendly. Every bite of this Vegetarian Keto Club Salad brings a burst of flavors that will make your taste buds dance, and it’s so easy to whip up for a light lunch or dinner.
Making the Dressing
To start with this Vegetarian Keto Club Salad, I always prepare the creamy dressing first. I mix together sour cream, mayonnaise, garlic powder, onion powder, and dried parsley in a bowl. I then adjust the consistency with milk, stirring until it’s just right. This creamy dressing is the heart of the salad, tying all the fresh ingredients together and adding a rich flavor that makes the dish truly irresistible.
Layering the Salad
Once the dressing is ready, I layer the salad by placing torn romaine lettuce on a large platter. I then add halved cherry tomatoes and diced cucumber on top. Next, I arrange the sliced hard-boiled eggs and cubed cheddar cheese over the vegetables. The final touch is a dollop of Dijon mustard in the center, and I drizzle the creamy dressing over everything. A gentle toss ensures that all the ingredients are coated evenly, making each bite a delightful mix of textures and flavors.
Serving and Enjoying
This Vegetarian Keto Club Salad is perfect for a quick, nutritious meal. It’s incredibly versatile, allowing for substitutions like Greek yogurt instead of sour cream or feta cheese instead of cheddar if you’re in the mood for something different. Whether you’re having it for lunch, dinner, or as a side dish, this salad is a fantastic way to enjoy a healthy, low-carb meal that’s packed with taste and satisfaction.
Table of Contents
Chef’s Notes- Vegetarian Keto Club Salad
- Perfect Hard-Boiled Eggs: For ideal hard-boiled eggs, simmer them for 10 minutes, then transfer them to an ice bath to cool. This helps with peeling and ensures the yolks are fully set.
- Consistency of Dressing: Adjust the amount of milk in the dressing to achieve your preferred consistency. If you like a thicker dressing, use less milk; for a thinner consistency, add more.
- Flavor Variations: Experiment with different cheeses like feta for a tangier taste or add fresh herbs such as chives or dill to the dressing for an extra burst of flavor.
- Crunch Factor: For added texture, consider tossing in some nuts or seeds, such as slivered almonds or sunflower seeds, just before serving.
- Make-Ahead Option: Prepare the dressing a day in advance and store it in the refrigerator. This allows the flavors to meld together and makes assembly quicker on the day you serve the salad.
Vegetarian Keto Club Salad
Dive into this delightful Vegetarian Keto Club Salad, a perfect blend of fresh veggies, creamy dressing, and protein-packed eggs. This salad is not only keto-friendly but also bursting with flavors that will make your taste buds dance. Ideal for a quick lunch or a light dinner, this dish is both nutritious and satisfying. Inspired by the simplicity and elegance of celebrity chefs, this salad is a must-try for anyone looking to enjoy a healthy, low-carb meal.
4
servings15
minutes10
minutes330
kcal25
minutesKeep the screen of your device on
Ingredients
For the Dressing
2 tablespoons sour cream
2 tablespoons mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dried parsley
1-2 tablespoons milk adjust for consistency
For the Salad
3 large hard-boiled eggs sliced
4 ounces cheddar cheese cubed
3 cups romaine lettuce torn into pieces
1/2 cup cherry tomatoes halved
1 cup diced cucumber
1 tablespoon Dijon mustard
Directions
- Prepare the Dressing: In a mixing bowl, combine sour cream, mayonnaise, garlic powder, onion powder, and dried parsley. Stir until well mixed. Gradually add milk to reach desired consistency. If the dressing is too thick, add an additional tablespoon of milk.
- Layer the Salad: On a large platter or individual plates, arrange the torn romaine lettuce as the base. Evenly distribute the halved cherry tomatoes and diced cucumber over the lettuce.
- Add Protein and Cheese: Place the sliced hard-boiled eggs and cubed cheddar cheese on top of the salad.
- Finish with Mustard and Dressing: Add a spoonful of Dijon mustard in the center of the salad. Drizzle with the prepared dressing (about 2 tablespoons per serving). Toss gently to coat all ingredients evenly.
Equipment
- chef’s knife
- cutting board
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 330kcal
- Carbohydrates: 5g
- Protein: 17g
- Fat: 26g
- Saturated Fat: 10g
- Cholesterol: 220mg
- Sodium: 400mg
- Potassium: 450mg
- Fiber: 2g
- Sugar: 3g
- Vitamin A: 1200IU
- Vitamin C: 15mg
- Calcium: 200mg
- Iron: 2mg
FAQs- Vegetarian Keto Club Salad
Can I make this salad ahead of time?
Yes, you can prepare the salad ingredients and dressing in advance. Store the salad and dressing separately in the refrigerator and assemble them just before serving to keep the veggies crisp.
What can I use instead of Dijon mustard?
If you don’t have Dijon mustard, you can substitute it with yellow mustard or omit it entirely if you prefer a milder flavor.
Is there a way to make this salad dairy-free?
To make this salad dairy-free, use a dairy-free mayonnaise and a non-dairy cheese alternative. For the dressing, substitute sour cream with a dairy-free yogurt.
Can I use a different type of lettuce?
Absolutely! Feel free to substitute romaine lettuce with other greens like spinach, arugula, or mixed greens for different textures and flavors.
How can I adjust the recipe for a larger group?
To scale the recipe, simply multiply the quantities of all ingredients by the number of servings you need. Prepare the dressing and salad in larger bowls, and adjust seasoning to taste as you increase the quantities.
