Pile this summer salad on the crustiest grilled bread and while the barbecue is on, grill the beef to go with it. The flavours are perfect together.
Tomato and Blue Cheese Salad
The salad itself is very low Carb, and delicious with or without grilled bread.
Ingredients
- 2 ¼ cup (300 gr) Heirloom grape or cherry tomatoes 8 CHO
- 1 TBSP (15 gr) Red Onion, thinly sliced 1 CHO
- ½ cup (55 gr) Celery, thinly sliced on the diagonal 1 CHO
- ¼ cup Olive Oil 0 CHO
- 2 TBSP Red Wine Vinegar 0 CHO
- ½ TBSP Balsamic Vinegar 3 CHO
- 1 TBSP (3 gr) Chives chopped 0 CHO
- 2 TBSP (4 gr) Oregano chopped 0 CHO
- ¼ tsp. Salt
- ¼ tsp. Pepper
- ¼ cup (45 gr) Blue Cheese, crumbled 0 CHO
TOTAL CHO 13 CHO
- TOTAL WEIGHT 502 GRAMS
- 13 CHO DIVIDED BY 502 GRAMS = .025 CHO/GRAM
- ½ CUP = 91 GRAMS (.025 CHO x 91 GRAMS) 2.275 CHO/1/2 CUP
4 thick slices *Crusty Bread or Udi's Hotdog Buns sliced – CHO will depend on your product
- 1 Garlic clove minced
- 2 TBSP Olive Oil
Instructions
- Mix 2 TBSP olive oil and minced garlic in a small dish, set aside for the bread.
- Slice tomatoes in half and combine with celery and red onion in a mixing dish.
- Combine ¼ cup olive oil, red wine vinegar and balsamic vinegar in a small dish. Add chives, chopped oregano, salt and pepper. Mix and toss with tomato mixture.
- Crumble blue cheese on top and stir gently.
- Meanwhile heat barbeque and grill thick slices of bread on both sides. Then with a pastry brush spread olive oil and garlic over one side and serve with salad immediately.
