Bistro turkey bacon salad

This elegant salad will make you feel like you are sitting at a table by a river in France. Use your favourite greens for this salad entree.

200 cal Serves 4
Prep time 0h 15m
Cook time 0h 20m
Total time 0h 35m
Bistro turkey bacon salad with a sunny side egg on top and a bowl of croutons on the side.



  1. Step 1

    Preheat oven to 400 F (200 C). Line baking sheet with parchment paper.
  2. Step 2

    Herbed garlic croutons: In a bowl, spray bread with cooking spray and toss with dill and garlic to coat evenly. Spread onto half of the prepared baking sheet. Lay bacon on remaining half. Bake for about 8 minutes or until golden and crisp. Let cool completely.
  3. Step 3

    Meanwhile, in a small skillet heat oil over medium low heat and cook shallot for 5 minutes or until very soft. Remove from heat and whisk in 3 tbsp (45 mL) of the vinegar, honey and pepper; set aside.
  4. Step 4

    In a saucepan filled halfway with water, bring to a simmer; add remaining vinegar. Crack egg into small bowl and lower gently into water. Repeat with 1 more egg. Poach for about 4 minutes or until desired doneness. Remove with a slotted spoon to paper towel lined plate. Repeat with remaining 2 eggs.
  5. Step 5

    Toss salad greens with shallot dressing and divide among 4 plates. Chop bacon and sprinkle over salads with croutons. Top each salad with a poached egg and sprinkle with fresh dill if using.

Nutritional information

Per serving (1 of 4)

12 g
470 mg
300 mg
Total fat
12 g
Saturated fat
3 g
75 g
11 g
2 g
3 g
Added sugars
1 g