Blue Cheese, Pine Nuts and Romaine with a steak! Perfect meal.
There are very few carbs in this salad; some in the romaine and pine nuts, so make as tart with vinegar or rich with blue cheese as you like! This is really easy to make individually and get the exact CHO count.
Ingredients
Serves 2
- 3 TBSP (45 ml) red wine vinegar 0 CHO
- Salt and pepper 0 CHO
- 1/3 (80 ml) cup olive oil 0 CHO
- 1/4 cup (60 grams) crumbled blue cheese 0 CHO
- 1 large head 364 grams heart of romaine lettuce, trimmed 4 CHO
- 1/4 cup (35 grams) roasted pine nuts (1 CHO/30 gr) 1 CHO
TOTAL CHO 5 CHO
- TOTAL CHO PER PERSON/SALAD 2.5 CHO
Instructions
- Toast the pine nuts, in a small pan, on the stove top over medium heat turning and tossing frequently. Don’t leave alone; they burn in a blink. Remove from the pan to cool or they will continue to cook.
- Mix vinegar, salt, pepper and 1/3 cup olive oil. Gently stir in blue cheese. Use 2 – 4TBSP of dressing per salad, depending on how much you like.
- Trim the stem of the lettuce but leave it intact. Cut romaine length wise, and then again cut length wise into quarters. Place 2 quarters on each plate. Drizzle vinaigrette and sprinkle each plate with 2 TBSP pine nuts. This recipe calls for a larger heart of romaine, use two smaller ones if that’s what you have.
