Warm Greens with Cornbread Croutons
1.6g
Net Carbs
7.5g
Protein
5.6g
Fat
7.5g
Fiber
108
Calories
Ingredients:
- 3 pounds Chicory Greens
- 2 1/2 tablespoons White Wine Vinegar
- 4 teaspoons Dijon Mustard
- 8 thick slice (yield after cooking) Bacon
- 1/4 cup Sugar Free Syrup
Directions:
This recipe is suitable for Atkins Phase 1 Induction or Phase 2 if you leave off the croutons. It is considered a Phase 3 recipe or Atkins 40 acceptable if the croutons are included.
- FOR SALAD: Heat a large nonstick skillet over medium-high heat. Dice bacon and cook, stirring occasionally, until crisp, 5 to 7 minutes.
- Add chicory; toss and cook until it begins to wilt, about 1 minute. Add syrup, vinegar and mustard; toss to coat. Remove from heat. Season with salt and pepper to taste.
- To serve, divide greens among 8 salad plates. Top each with a few croutons.
- FOR CROUTONS: Prepare Atkins Cornbread (see recipe). Use two 2x2 inch squares and cut into 1-inch squares. Toast all four sides in a small amount of butter in a saute pan over medium-high heat and sprinkle with salt if desired - or simply use as is. Add 0.6g NC to each serving to account for the croutons.
