Bistro Dinner Salad

Bistro Dinner Salad Recipe
Lee Harrelson
This dinner salad is a perfect light and quick, yet refined, meal. The mustard tarragon vinaigrette complements the slightly bitter salad greens, while the pear adds a hint of sweetness.
5

Outstanding

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 393
Caloriesfromfat 39 %
Fat 17 g
Satfat 4.7 g
Monofat 6.9 g
Polyfat 3.2 g
Protein 16.9 g
Carbohydrate 44.7 g
Fiber 8.8 g
Cholesterol 222 mg
Iron 3.1 mg
Sodium 605 mg
Calcium 150 mg

Ingredients

3 tablespoons finely chopped walnuts
4 large eggs
Cooking spray
2 bacon slices (uncooked)
8 cups gourmet salad greens
1/4 cup (1 ounce) crumbled blue cheese
1 Bartlett pear, cored and thinly sliced
1 tablespoon white wine vinegar
1 tablespoon extravirgin olive oil
1/2 teaspoon dried tarragon
1/2 teaspoon Dijon mustard
4 (1-inch-thick) slices French bread baguette, toasted

Preparation

Place nuts in a small skillet; cook over medium-high heat 3 minutes or until lightly browned, shaking pan frequently. Remove from heat; set aside.

Break 1 egg into each of 4 (6-ounce) custard cups coated with cooking spray. Cover with plastic wrap, and microwave at high for 40 seconds or until set; let stand 1 minute. Remove eggs from cups; drain on paper towels.

Cook bacon in a skillet over medium-high heat until crisp; cool slightly. Remove bacon from the pan, reserving 1 teaspoon drippings. Crumble bacon. Combine walnuts, bacon, greens, blue cheese, and pear in a large bowl.

Combine 1 teaspoon reserved drippings, vinegar, oil, tarragon, and mustard in small bowl; stir with a whisk. Drizzle over greens mixture; toss gently. Arrange 2 cups salad mixture on each of 4 serving plates; top each serving with 1 egg and 1 toast slice.

Note:

Allison Fishman,

May 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note