Bistro Dinner Salad
A hearty salad featuring walnuts, eggs, bacon, blue cheese and pears, that is great as a main dish salad or alongside any meal.
Dovetailing Tip: Since you are having bacon in the Creamy BLT Pasta for your main dish, feel free to leave the bacon out of the salad. Use 1 teaspoon of the bacon dripping to make the salad dressing. OR - add it to both if you are a bacon lover!
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 3 tablespoons | finely chopped walnuts |
| 4 | large eggs, hardboiled, peeled, and sliced |
| cooking spray | |
| 2 | bacon slices (uncooked) |
| 8 cups | gourmet salad greens |
| 1/4 cup | (1 ounce) crumbled blue cheese |
| 1 | bartlett pear, cored and thinly sliced |
| 1 tablespoon | white wine vinegar |
| 1 tablespoon | extravirgin olive oil |
| 1/2 teaspoon | dried tarragon |
| 1/2 teaspoon | dijon mustard |
| 4 | (1-inch-thick) slices french bread baguette, toasted |
Directions:
Place nuts in a small skillet; cook over medium-high heat 3 minutes or until lightly browned, shaking pan frequently. Remove from heat; set aside.
Cook bacon in a skillet over medium-high heat until crisp; cool slightly. Remove bacon from the pan, reserving 1 teaspoon drippings. Crumble bacon. Combine walnuts, bacon, greens, blue cheese, and pear in a large bowl.
Combine 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 sliced egg and 1 toast slice.
Source: myrecipes.com
