Salade Lyonnaise

[Jensen]

Salade Lyonnaise

Serves 1 as Salad.

• 1 slice bacon, chopped
  
• 1 T red wine vinegar
  
• 2 c mixed salad greens
  
• 1 T white vinegar
  
• 1 egg
  

1. Cook bacon until crisp. Remove to a paper towel-lined plate and set aside.

2. Reserve 1 tsp. of bacon fat and discard the rest. Over medium-low heat, add red wine vinegar to bacon fat and cook until it thickens slightly. Season with salt and pepper. Remove from heat.

3. Toss salad greens with dressing. Place greens on the plate and top with bacon bits. Set aside.

4. Bring a small pot of water to boil. Add white vinegar. Reduce heat and add egg to pot. Simmer gently until egg is cooked (about 3-4 minutes). Remove egg from the water with a slotted spoon and add it to the salad.

Keywords: Salad, Easy, Vegetables, French, Healthy Choices

( RG1306 )