Description
Enjoy a taste of the French bistro with this delightful Bistro Salad featuring mixed greens, crispy bacon, soft-boiled eggs, and a tangy Dijon vinaigrette. A perfect blend of flavors and textures!
Ingredients
Scale
Mixed Greens:
- 6 cups mixed salad greens (such as frisée, arugula, and baby spinach)
Bacon:
- 4 slices thick-cut bacon, chopped
Eggs:
- 4 large eggs
Tomatoes:
- 1 cup cherry tomatoes, halved
Red Onion:
- 1/4 cup thinly sliced red onion
Walnuts:
- 1/4 cup toasted walnuts
Dressing:
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon honey
- 1/3 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the Bacon: In a skillet over medium heat, cook the chopped bacon until crispy. Drain on a paper towel-lined plate.
- Prepare the Eggs: Boil the eggs for 7 minutes for jammy yolks. Transfer to an ice bath, peel, and halve.
- Make the Dressing: Whisk together Dijon mustard, red wine vinegar, lemon juice, honey, olive oil, salt, and pepper until well combined.
- Assemble the Salad: In a large bowl, combine mixed greens, cherry tomatoes, red onion, and walnuts. Drizzle with dressing and toss gently.
- Serve: Top the salad with crispy bacon and halved eggs. Enjoy!
Notes
- Add crumbled goat cheese or shaved Parmesan for extra flavor.
- Serve with crusty bread for a classic bistro experience.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook (except eggs and bacon)
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 4g
- Sodium: 380mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 215mg
