This is a fun and tasty looking salad that can add some variety for a nice weekend lunch.
Ingredients
- 4 slices turkey bacon
- 1 tbsp (15 mL) canola oil
- 1 small shallot, minced (or 2 tbsp/25 mL minced red onion)
- 1/4 cup (50 mL) white wine or apple cider vinegar, divided
- 1 tsp (5 mL) honey
- 1/4 tsp (1 mL) pepper
- 4 eggs
- 1 tub (5 oz/142 g) mixed salad greens
- Fresh dill sprigs (optional)
- 2 slices whole grain bread, diced
- Canola oil cooking spray
- 1/2 tsp (2 mL) dillweed or 2 tsp (10 mL) chopped fresh dill
- 1 large clove garlic, grated
Directions
- 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.
Nutritional information Per serving (1 of 4)
Calories 200
Protein 12 g
Sodium 470 mg
Potassium 300 mg
Total fat 12 g
Saturated fat 3 g
Cholesterol 75 g
Carbohydrates 11 g
Fiber 2 g
Sugars 3 g
Added sugars 1 g
This recipe can be found, along with many others at the Heart and Stroke Foundation website.
