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
Step 1Preheat oven to 400 F (200 C). Line baking sheet with parchment paper.
Step 2Herbed 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.
Step 3Meanwhile, 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.
Step 4In 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.
Step 5Toss 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.
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
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