This keto salad, courtesy of recipe developer Chelsea Cohen of SlimFast, proves that you don’t have to give up tasty foods just because you’re on the keto diet.
- 1 1/2 tbsp. Dijon mustard
- 3/4 tsp. kosher salt
- 2 tbsp. white wine vinegar
- 1/2 tsp. ground black pepper
- 1/4 c. extra-virgin olive oil
- 2 lb. green beans trimmed
- 1 small fennel bulb sliced
- 4 oz. goat cheese
In a medium bowl, whisk together the mustard, vinegar, salt, and pepper. Gradually add the oil and whisk until well combined; set aside.
Bring a large saucepan of salted water to a boil. Add the green beans and cook until just tender, 6 to 8 minutes.
Drain, run under cold water to cool, and set aside until you're ready to assemble the salad.
In a large bowl, combine the green beans, fennel, and walnuts.
Add the goat cheese and vinaigrette.
Toss well and serve at room temperature or chilled.