Ingredients
- 3 Tbsp BBF MCT Oil
- 1 Tbsp balsamic vinegar
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 tsp dijon mustard
- 2/3 cup grape tomatoes (halved)
- 2/3 cup cucumbers (chopped)
- 2 Tbsp red onions (diced or sliced)
- 1/2 cup chickpeas or boneless skinless chicken breast (grilled or baked in the oven, cubed)
- 1 cup romaine lettuce
Directions
- 1.In a small jar with a lid combine together the MCT oil, vinegar, Dijon mustard, sea salt, and black pepper, until it forms a balsamic vinaigrette dressing (emulsifies).
- 2.Pour into the bottom of a large glass jar.
- 3.Layer the remaining ingredients in the order listed-tomatoes, cucumbers, red onions, chickpeas (or chicken), and romaine lettuce. Do not mix together.
- 4.Cover the jar with a lid and refrigerate until ready to eat, up to 3-5 days.
- 5.When ready to eat, shake the jar vigorously to mix everything together. Pour into a bowl to eat.
- 6.Enjoy your Keto Balsamic Vinaigrette!
