Salad with Cured Sausage
Cured sausage and cream cheese give this salad a lot of flavor, protein, and fat in a compact portion, while spinach and tomatoes keep it lighter and fresher. A dressing of olive oil, a little balsamic vinegar, and erythritol creates a gentle sweet-sour balance without jam or bread. It is a fast keto salad for a rich snack or a cold supper with almost no cooking.
Wash and dry spinach (80 g). Cut tomato (130 g) into wedges. Roll cured sausage (80 g) into loose ribbons or slice it into broad strips so it sits neatly in the salad.
For the dressing, mix olive oil (30 g), balsamic vinegar (8 g), erythritol (4 g), salt (1 g), and black pepper (1 g). Stir until the erythritol is evenly distributed.
Arrange the spinach on a plate, then add the tomato and cured sausage on top. Dot cream cheese (50 g) over the salad so it stays in separate soft pockets.
Dress the salad right before serving. If you want a stronger sweet-tangy note, let it rest for 2 to 3 minutes so the sausage and tomatoes pick up some of the dressing.
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