Bistro Dinner Salad

This 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.

Yield: 4 servings

Ingredients

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

Preparation

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.

Nutritional Information

Calories:

393 (39% from fat)

Fat:

17g (sat 4.7g,mono 6.9g,poly 3.2g)

Protein:

16.9g

Carbohydrate:

44.7g

Fiber:

8.8g

Cholesterol:

222mg

Iron:

3.1mg

Sodium:

605mg

Calcium:

150mg