Artichoke Bacon Salad

with Dijon Vinaigrette

Artichoke Bacon Salad

Total Yield: 4 servings - 35 g of carbs

Serving Size: 1/4 of the salad - 8.7 g of carbs

Prep Time: 15 min

Total Time: 15 min

Ingredients: Carbs:

Salad

8 cups mixed lettuce 12 g

8 artichoke hearts (from a can) 8 g

8 hearts of palm (from a can) 6.4 g

2 shallots 1.6 g

1/2 cup Dijon Vinaigrette 0.8 g

8 oz. crumbled blue cheese 5.6 g

Salt and pepper to taste 0 g

8 strips of bacon 0 g

2 tbsp grated parmesan cheese 0.5 g

Dijon Vinaigrette

1 clove garlic 0.9

1 shallot 0.8

1 tbsp Dijon mustard 0 g

1 tbsp red wine vinegar 0 g

1 cup olive oil 0 g

Salt and pepper to taste 0 g

Directions:

Start by making the bacon. I usually chop this first and cook it in a skillet, but baking it in the oven works well too since the bacon should be crispy.

While that is cooking, wash the lettuce and chop it into bite sized pieces, and put it into a large salad bowl. Then chop the shallots. I usually chop all three shallots at the same time so I don't have to repeat this step when making the dressing. Chop the artichoke hearts and cut the hearts of palm into 1 inch strips diagonally. Add all of the ingredients to the salad bowl and toss well.

To make the dressing, combine all of the ingredients (I usually do this in a mason jar) and stir or shake well. It will have more flavor the longer it sits. The extras can be stored in the refrigerator. This recipe will make twice as much as your need for the salad above.

Pour a 1/2 cup of the dressing onto the salad and toss well.

Notes: We make this salad as the entree for dinner. Sometimes we will have it with a chicken breast or some other protein, but it is usually filling enough for my husband.

This recipe was taken from Dr. Bernstein's book, The Diabetes Diet.