Recipe By Keto & Co
What You’ll Need: -
Handful of shredded lettuce - Handful of Arugula - ⅛ cup shredded red cabbage - ⅛ cup shredded carrots
Salad Toppings: - Handful of cranberries - 2 Tbsp edamame - 2 Tbsp Pumpkin seeds - 2 Tbsp Sliced almonds - 1 Tbsp Sunflower seeds - Grape tomatoes
For the Dressing: - Sprinkle of oil - 1/4 or 1/2 a lemon depending on what you like - Dash of salt
For the Candied Pecans: - 1 cup whole unroasted natural pecans - 3 Tbsp butter - 3 Tbsp Wondrose Sugar Replacer
First make the candied pecans - melt your butter in a large pan over medium-high heat.
Add Wondrose and stir until dissolved.
Add pecans, reduce heat to medium, and gently toss pecans until toasted (about 5 minutes)
Watch the pecans closely, they can burn quickly.
Transfer pecans to a plate and let cool.
While the pecans are cooling, add lettuce and arugula or kale to a medium bowl.
Add shredded carrot and cabbage as well as the rest of the toppings you prefer.
Top with your desired amount of candied pecans.
For the dressing, drizzle your olive oil, squeeze your lemon and sprinkle some salt and enjoy!
You will have leftover pecans - break them up and store in an airtight container in the fridge.