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Bistro Salad Recipe

Bistro Salad Recipe


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4.8 from 14 reviews

  • Author: Emma
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Non-Vegetarian

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

  1. Cook the Bacon: In a skillet over medium heat, cook the chopped bacon until crispy. Drain on a paper towel-lined plate.
  2. Prepare the Eggs: Boil the eggs for 7 minutes for jammy yolks. Transfer to an ice bath, peel, and halve.
  3. Make the Dressing: Whisk together Dijon mustard, red wine vinegar, lemon juice, honey, olive oil, salt, and pepper until well combined.
  4. Assemble the Salad: In a large bowl, combine mixed greens, cherry tomatoes, red onion, and walnuts. Drizzle with dressing and toss gently.
  5. 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