Keto Balsamic Vinaigrette

Dairy Free Gluten-Free Keto

Calories: 553 Proteins: 9 Carbs: 34 Fibers: 9 Fats: 42 Serves: 1 Total time: 10M

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Ingredients

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

Directions

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!

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