James K. Jones: Black and Blue Keto Salad

James K. Jones (Black and Blue Keto Salad)


4 Cups Baby Spinach

4 Cups Romaine Lettuce, Chopped

1 bunch Swiss Chard, Chopped

1 Yellow Bell Pepper, Sliced

1 Red Bell Pepper, Sliced

1 Cucumber, Sliced

2 Cups Crumbled Blue Cheese

2 Cups Shaved Parmesan Cheese

2 Ribeye Steaks, Sliced

1 Sweet Onion, Sliced

1 garlic clove, smashed

2 Tablespoons Coconut Oil

1 Tablespoon avocado oil

2 Tablespoons Balsamic Vinegar

1 Teaspoon yellow mustard

Sea Salt

Freshly Cracked Pepper


Assemble all the salad ingredients in a large serving bowl. Preheat a skillet and add Coconut & Avocado Oils. Sauté Onion and Garlic. Add steak strips when onions start to become translucent. Stir Steak strips until they reach the desired temperature (3-5 minutes for medium) Season with salt and pepper and deglaze the pan with balsamic vinegar. Add mustard and stir until everything is cooked through. Pour over Salad contents and gently toss. Serve immediately.

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