How to Make the Low Carb Meatless Parmesan & Cauliflower Salad with Bacon, Bacon, & Cheddar Cheese (The New York Times)
Low carb, protein-rich and incredibly delicious.
This salad is made with the traditional low carb meatless pasta dish that’s popular in the world of the Paleo diet.
As the title says, this dish uses only low carb noodles.
It is loaded with veggies, cheese, and bacon to go along with it.
You’ll want to make a double batch for your next slow cooker meal.
The ingredients include chicken, bacon, tomatoes, green bell peppers, parsley, green onion, olive oil, basil, and oregano.
It’s super easy to make and makes an amazing low carb dinner.
Here’s what you’ll need:1.
Low Carb Vegan Pasta Dressing (recipe below)1.1 lb low carb pasta (I used the recipe below)4-6 tablespoons of olive oil1 tablespoon fresh basil1/4 cup of fresh parsley1/2 cup of grated Parmesan cheese (or cheese)1/3 cup of dried cheddar cheese1/8 cup of chopped bacon, shredded1/6 cup of diced green onions1/5 cup of canned chickpeas1/10 cup of red bell peppers (about 2 cups)2 tablespoons chopped fresh parsleys1 tablespoon chopped fresh green onion1/1 teaspoon salt1 tablespoon dried oreganon (or thyme)Salt to taste (optional)Directions:1.)
Make the salad by combining the dressing ingredients, including the pasta and veggies.2.)
Mix the pasta, veggies, herbs, bacon and spices in a large bowl.3.)
Fold the mixture into the pasta.4.)
Make sure to spread the pasta evenly over the top of the salad.5.)
This low carb vegetarian pasta dish is the perfect low carb meal.
It has so many healthy and delicious ingredients in it.
I made it for dinner and it was so good.
I didn’t even need any dressing at all.
If you like low carb, try this low carb vegan pasta dish!