Light Dinner Salad
BY Patricia Scott
Ingredients
Cooking spray
2 slices of bacon
8 cups salad greens
3 tablespoons chopped walnuts
4 large eggs
1/4 cup crumbled blue cheese
1 pear, thinly sliced
1 tablespoon white wine vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon dried tarragon
1/2 teaspoon Dijon mustard
4 (1-inch-thick) slices French bread baguette, toasted
2 slices of bacon
8 cups salad greens
3 tablespoons chopped walnuts
4 large eggs
1/4 cup crumbled blue cheese
1 pear, thinly sliced
1 tablespoon white wine vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon dried tarragon
1/2 teaspoon Dijon mustard
4 (1-inch-thick) slices French bread baguette, toasted
Put all nuts in a small skillet; cook over medium-high heat for 3 minutes. Remove from heat; set aside. Break 1 egg into each of 4 custard cups coated with cooking spray. Cover with plastic wrap. Microwave at high for 40 seconds and let stand 1 minute. Remove eggs from cups and drain on paper towels. Cook bacon in a skillet over medium-high heat until crisp; cool slightly. Remove bacon from the pan, reserving 1 teaspoon drippings. Crumble bacon. Mix walnuts, bacon, greens, blue cheese, and pear in a large bowl. Mix 1 teaspoon reserved drippings, vinegar, oil, tarragon and mustard in small bowl; stir with a whisk. Drizzle over greens mixture; toss gently. Arrange 2 cups salad mixture on each of 4 serving plates; top each serving with 1 egg and 1 toast slice. Just relax and eat!