Calories: 553 Proteins: 9 Carbs: 34 Fibers: 9 Fats: 42 Serves: 1 Total time: 10M
3 Tbsp BBF MCT Oil
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1 Tbsp Balsamic vinegar
1/2 tsp Sea salt
1/4 tsp Black pepper
1 tsp Dijon mustard
2/3 cup Grape tomatoes (halved)
2/3 cup Cucumbers (chopped)
2 Tbsp Red onions (diced or sliced)
1/2 cup chickpeas or Boneless skinless chicken breast (grilled or baked in the oven, cubed)
1 cup Romaine lettuce
1. In a small jar with a lid combine together the MCT oil, vinegar, Dijon mustard, sea salt, and black pepper, until it forms a balsamic vinaigrette dressing (emulsifies).
2. Pour into the bottom of a large glass jar.
3. Layer the remaining ingredients in the order listed-tomatoes, cucumbers, red onions, chickpeas (or chicken), and romaine lettuce. Do not mix together.
4. Cover the jar with a lid and refrigerate until ready to eat, up to 3-5 days.
5. When ready to eat, shake the jar vigorously to mix everything together. Pour into a bowl to eat.
6. Enjoy your Keto Balsamic Vinaigrette!
