Harlan Kilstein's Completely Keto Walnut Mushroom Salad
- 1 Tbsp wheat free tamari sauce
- Extra virgin olive oil
- 2 tsp Nature's Hollow Sugar Free Honey Substitute
- 64 oz arugula lettuce
- 1 Tbsp onion minced
- 1/4 cup red wine vinegar
- 2 1/2 cup shitake or portabello mushrooms sliced
- 3 garlic cloves minced
- 1 oz chopped walnuts
Heat up a greased frying pan on medium-high flame. Pour in garlic, onions and mushrooms. Cook until the mushrooms soften up which should take 2-3 minutes.
Add all the sauces (vinegar, honey and tamari) to the pan and mix well. Take off the fire.
Fill a large bowl with the salad and mix in all the ingredients well by tossing the salad.