Seattle Salad

Serves: 4

Prep Time: 3 mins

Cook Time: 25 mins

in Recipes

Some years ago, we visited Seattle, USA, and the hotel we stayed at had this as an entrée – I fell in love with it and called it by the name of the city we visited and adored. I think I must have eaten this every night for a week.

What you need

Baby spinach & salad leaves of any kind
Sugar-free Sweet Walnuts (recipe included)
Strawberries, cut in half
Balsamic Vinegar
Roquefort Cheese
Sally-Ann Creed® Organic Olive Oil
Sally-Ann Creed® Organic Himalayan Salt
Half a round of feta cheese

For the sugar-free Walnuts:

2 Tbsp butter
¼ tsp vanilla extract
3 Tbsp Sally-Ann Creed®Keto Sweet Zero
Pinch Sally-Ann Creed® Organic Cinnamon
Pinch Sally-Ann Creed® Organic Himalayan Salt
1 cup Sally-Ann Creed®Creamy Walnut halves

Let's Cook

Place all the leaves into a salad bowl
Sprinkle the walnuts around on the leaves
Place the strawberries into a separate bowl with a little balsamic vinegar and coat well, then place onto the salad. (You could also drizzle some lovely thick balsamic vinegar over the salad if you have)
Crumble some Roquefort cheese and a little feta on top of the nuts
Give a dusting of salt

For the Sugar-free Walnuts:

Melt the butter in the pan over medium to high heat, stirring in the cinnamon, vanilla and sweetener of choice until melted together.
Take the pan off the stove and toss the walnuts in the mixture very well, till it’s all used up.
Cool and use to sprinkle on the salad.