Low Carb Berry and Burrata Salad
6.9g
Net Carbs
9.5g
Protein
21.6g
Fat
2.9g
Fiber
270
Calories
Cooking tip: This is a simple salad with big flavor and texture. We use a simple balsamic dressing, but you can replace that with your favorite vinaigrette. Just be sure to track any changes to the net carbs for any additions or substitutions.
Ingredients:
- 1/4 cup olive oil USDA
- 1/2 teaspoon dijon mustard Woodstock
- 4 teaspoons balsamic vinegar, 60 grain Barengo Vineyards
- 1/4 teaspoon black pepper, ground USDA
- 4 ounces fresh raspberries USDA
- 4 ounces fresh blueberries USDA
- 1/2 teaspoon table salt USDA
- 1 teaspoon Swerve confectioners erythritol based sweetener
- 5 ounces fresh baby arugula, organic Earthbound Farm
- 8 ounces burrata cheese Trader Joe's
- 2 ounces roasted salted pistachios FNDDS
Directions:
- In a small bowl, whisk together vinegar, sweetener, salt, mustard, and pepper until well combined. Whisk while adding olive oil in a stream until salad dressing is smooth.
- In a large bowl, toss arugula with salad dressing, then arrange on a serving platter. Evenly distribute washed berries over the arugula. Top with burrata, slice or tear the top to expose the creamy inside, and season burrata with a pinch of salt. Chop pistachios and sprinkle over the platter evenly. Serve immediately. One serving is roughly 24 g arugula, 2 ½ teaspoons dressing, 2/3 ounce raspberries, 2/3 ounce blueberries, 1 1/3 ounces burrata cheese, and 1/3 ounce pistachios. Store any leftovers in the refrigerator for no more than 36 hours.
