Bistro Turkey Bacon Salad recipe

Bistro Turkey Bacon Salad

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 en​trée.

Prep Time

Servings

4

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)

Herbed Garlic Croutons

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

  1. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper. 
  2. 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.
  3. 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. 
  4. 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.
  5. 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.

Ingredients

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)

Herbed Garlic Croutons

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

Directions

  1. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper. 
  2. 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.
  3. 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. 
  4. 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.
  5. 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 Analysis

Calories

200

Total Fat

12 g

Saturated Fat

3g

Cholesterol

75 mg

Sodium

470 mg

Carbohydrates

11 g

Fiber

2 g

Protein

12 g

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