The Perennial Plate Raw Kale Salad With Bacon And Egg Recipe

Keto Friendliness Gauge

Net Carbs are 2% of calories per serving, at 7g per serving. This food is keto-friendly.

How keto-friendly is The Perennial Plate Raw Kale Salad With Bacon And Egg? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for The Perennial Plate Raw Kale Salad With Bacon And Egg Recipe

  • Net Carbs are 2% of calories per serving, at 7g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.
  • This meal may require cooking oil. Not all cooking oils are healthy. Extra virgin olive oil and avocado oil are the best cooking oils to use in recipes, whereas plant-based oils are the worst for your health. Virgin coconut oil and butter fall in the middle. Learn more about the healthiest and unhealthiest cooking oils.

The Perennial Plate Raw Kale Salad With Bacon And Egg Recipe Nutrition Label

Nutrition Facts

Serving Size: 12 servings   ( 107 g )
Amount Per Serving
Calories: 284
Total Fat: 25g
Saturated Fat: 5g
Polyunsaturated Fat: 9g
Monounsaturated Fat: 9g
Trans Fat: 0g
Cholesterol: 107mg
Sodium: 249mg
Total Carbohydrates: 9g
Dietary Fiber: 2g
Sugar: 4g
Protein: 8g
Calcium: 132mg Iron: 2mg
Potassium: 285mg Vitamin A: 220mcg
Vitamin C: 42mg Vitamin D: 1mcg

Ingredients

  • 1/4 cup feta cheese
  • 1/4 cup apple cider vinegar
  • 1 bulb spring garlic, minced
  • 1 egg yolk
  • 2 tablespoons raw honey
  • 1/2 cup grapeseed oil
  • 1/4 cup olive oil
  • 1/4 cup minced sage
  • salt to taste
  • 6 eggs
  • 1/2 pound bacon
  • 2 bunches kale

Instructions

Visit The Perennial Plate's website to view the recipe instructions. (Via Edamam)