YUMMY BISTRO RECIPES

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BISTRO DINNER SALAD RECIPE | MYRECIPES



Bistro Dinner Salad Recipe | MyRecipes image

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.

Provided by Allison Fishman

Yield 4 servings

Number Of Ingredients 12

3 tablespoons finely chopped walnuts
4 large eggs
Cooking spray
2 bacon slices (uncooked)
8 cups gourmet salad greens
¼ cup (1 ounce) crumbled blue cheese
1 Bartlett pear, cored and thinly sliced
1 tablespoon white wine vinegar
1 tablespoon extravirgin olive oil
½ teaspoon dried tarragon
½ teaspoon Dijon mustard
4 (1-inch-thick) slices French bread baguette, toasted

Steps:

  • 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.

Nutrition Facts : Calories 393 calories, CarbohydrateContent 44.7 g, CholesterolContent 222 mg, FatContent 17 g, FiberContent 8.8 g, ProteinContent 16.9 g, SaturatedFatContent 4.7 g, SodiumContent 605 mg

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