Bistro Turkey Bacon Salad
This elegant salad will make you feel like you are sitting at a table by a river in France.
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Servings: 4 servings
Ingredients
- 4 slices turkey bacon
- 1 Tbsp canola oil
- 1 small shallot, minced (or 2 Tbsp/25 mL) minced red onion)
- 1/4 cup white wine or apple cider vinegar, divided
- 1 tsp honey
- 1/4 tsp pepper
- 4 eggs
- 1 tub (5 oz/142 g) mixed salad greens
- fresh dill sprigs (optional)
Herbed Garlic Croutons
- 2 slices whole grain bread, diced
- canola oil cooking spray
- 1/2 tsp dillweed or 2 tsp (10 mL) chopped fresh dill
- 1 large clove garlic, grated
- pinch of pepper
Instructions
- Preheat oven to 400 °F (200 °C). Line baking sheet with parchment paper.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
Bistro Turkey Bacon Salad
Amount per Serving
Calories
200
% Daily Value*
Fat
12
g
18
%
Saturated Fat
3
g
19
%
Trans Fat
0
g
Cholesterol
75
mg
25
%
Sodium
470
mg
20
%
Potassium
300
mg
9
%
Carbohydrates
11
g
4
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
12
g
24
%
* Percent Daily Values are based on a 2000 calorie diet.