Bistro Dinner Salad

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.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 393
  • Calories from fat: 39%
  • Fat: 17g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 6.9g
  • Polyunsaturated fat: 3.2g
  • Protein: 16.9g
  • Carbohydrate: 44.7g
  • Fiber: 8.8g
  • Cholesterol: 222mg
  • Iron: 3.1mg
  • Sodium: 605mg
  • Calcium: 150mg

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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