This elegant salad will make you feel like you are sitting at a table by a river in France. Use your favourite greens for this salad entrée. This recipe has been reviewed by Heart and Stroke Foundation Registered Dietitians. Recipe courtesy of Professional Home Economist and Cookbook Author, Emily Richards.
4 slices turkey bacon (4)
1 Tbsp canola oil (15 mL)
1 small shallot, minced (or 2 Tbsp/30 mL minced red onion) (1)
1/4 cup white wine or apple cider vinegar, divided (60 mL)
1 tsp honey (5 mL)
1/4 tsp pepper (1 mL)
4 eggs (4)
1-5oz/142 g tub mixed salad greens (1)
Fresh dill sprigs (optional)
2 slices whole grain bread, diced (2)
canola oil cooking spray
1/2 tsp dillweed (2 mL) or 2 tsp chopped fresh dill (10 mL)
1 large clove garlic, grated (1)
Pinch pepper
4 slices turkey bacon (4)
1 Tbsp canola oil (15 mL)
1 small shallot, minced (or 2 Tbsp/30 mL minced red onion) (1)
1/4 cup white wine or apple cider vinegar, divided (60 mL)
1 tsp honey (5 mL)
1/4 tsp pepper (1 mL)
4 eggs (4)
1-5oz/142 g tub mixed salad greens (1)
Fresh dill sprigs (optional)
2 slices whole grain bread, diced (2)
canola oil cooking spray
1/2 tsp dillweed (2 mL) or 2 tsp chopped fresh dill (10 mL)
1 large clove garlic, grated (1)
Pinch pepper
