Seattle Salad

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

  1. Place all the leaves into a salad bowl
  2. Sprinkle the walnuts around on the leaves
  3. 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)
  4. Crumble some Roquefort cheese and a little feta on top of the nuts
  5. Give a dusting of salt

For the Sugar-free Walnuts:

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


No benefits found

Top reviews

No reviews found

Products used in recipe


Cinnamon Powder


Keto Sweet


Himalayan pink rock salt - fine flow 120g


In stock


Walnuts 250g


In stock


Extra Virgin Olive Oil 500ml


In stock