Monday, February 6, 2012

Bistro Dinner Salad

This hearty main dish salad is kind of a twist on one of my favorites, breakfast for dinner. With bacon, fried egg, walnuts, feta, and pear, it feels rich and indulgent, but is light on the calories. All of those ingredients pack big flavor in small amounts, so you don't have to add much of any of them. If you're going for a "meat light" dinner that's big on flavor and satisfying, this is it!
For someone who said she didn't like eggs or bacon about two years ago, this is a big turn around. Bacon is quickly moving up my list and eggs with a runny yolk are the only way to eat them! (I mean it, the only way I'll eat them:)

Bistro Dinner Salad

serves 2

2 tbsp chopped walnuts
1 oz crumbled feta cheese
1 ripe pear, chopped
mixed greens
2 sliced center cut low sodium bacon, cooked and crumbled
2 eggs

1 tbsp extra virgin olive oil
1 tbsp tarragon vinegar
1 tsp honey
salt and pepper to taste
1 tbsp Dijon mustard

Heat small skillet to medium heat and add nuts. Stir frequently until toasted. (They'll give an aroma so you know they're done--don't burn them!)
Cook eggs how you like, but a runny yolk is the best! I like to heat a nonstick skillet to medium heat and crack the egg directly into the skillet. Allow to cook for a minute or so, then I baste the pan with water. I pour in just enough to go under the egg and cover the surface of the skillet, then cover the pan with a lid for about a minute, and get a perfectly runny egg!
To make dressing, combine vinegar, honey, and mustard. Whisk in the olive oil and season to taste.
Toss greens with dressing, then pear and cheese. Plate greens, top with egg, then top with walnuts and crumbled bacon.

slightly adapted from Cooking Light

1 comment:

Let'sEatIn! said...

Cara, this looks great. Reminds me of a salad we love at Aixois in Kansas City. We love the way the yolk mixes with the dressing.