Keto Low-Carb Layered Salad

This Keto Low-Carb Layered Salad is our new favorite! My family love it since the first time we tasted it. It’s tasty, flavorful and loaded with vegetables. It’s great to reduce the carbs for meal sometimes, right? It helps balancing your diet. That’s why my husband adds it to his list of favorite foods. And me? I just love it because it has a lot of vegetables. Yummy!

Lettuce, onion, peas, water chestnuts, cheese, artichoke hearts, black olives, and bacon are respectively arranged in a glass dish in layer. They are then spread with a mixture of mayonnaise and sour cream, sprinkled with remaining cheese and crumbled bacon. This salad, however, isn’t served immediately. The salad dish must be covered with plastic bag and chill in the fridge overnight. Quite easy, right?

If you are finding a way to make your kids eat greens more often, this salad is right up your street. It works well with my kids. They eat up greens in the salad bowl without getting bored with. This really makes me happy! Then, this salad is on our menu every month. And you, ready to turn this salad into your homemade food? Let’s get stated!

Keto Low-Carb Layered Salad

Recipe by Sandra MyersCourse: Salads, SidesCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Calories

246

kcal

Lettuce, onion, peas, water chestnuts, cheese, artichoke hearts, black olives, and bacon are respectively arranged in a glass dish in layer. They are then spread with a mixture of mayonnaise and sour cream, sprinkled with remaining cheese and crumbled bacon. This salad, however, isn’t served immediately. The salad dish must be covered with plastic bag and chill in the fridge overnight.

Ingredients

• 8 cups leaf lettuce, torn into pieces

• 1 cup cheese, shredded (and 1/4 cup of cheese for topping)

• 1 (14oz) can quartered artichoke hearts, roughly chopped

• 1 (2.25oz) can sliced black olives

• 10 oz. frozen peas

• 1 small red onion , sliced thinly

• 1 (3oz) can sliced water chestnuts

• 3/4 cup mayonnaise

• 3/4 cup sour cream

• 1 lb bacon, fried and crumbled (and 1/4 bacon crumbles for top)

Directions

• Prepare a 13 x 9 clear glass dish.
• Lay lettuce, onion, peas, water chestnuts, cheese, artichoke hearts, black olives, and bacon respectively in the dish.
• Combine mayonnaise and sour cream in a bowl and spread over vegetables.
• Sprinkle with remaining 1/4 cup cheese and 1/4 cup bacon crumbles on top.
• Covered with plastic bag and chill in fridge overnight.
• Remove and serve.