EGG*****Green Salad with Lardons, Mushrooms and Poached Egg - Mediterranean Fresh

By Unblond1

09/03/12 - This was great. I used garlic-pepper bacon from Tarini's, red wine vinaigrette and baby arugula. The mushrooms (I used pre-sliced white) add a nice touch - add them if you have them.

Ingredients

• 1/2 cup white or brown mushrooms, sliced 1/8" thick
• 1 1/2 tablespoons red wine vinaigrette (or 1 tbsp. EVOO and 1 tsp. red wine vinegar)
• 2 cups chicory, arugula, baby spinach or baby blend
• 2 tablespoons thinly sliced green onions
• handful of halved cherry tomatoes or oven-dried cherry tomatoes
• Smoked sea salt and freshly ground black pepper
• 2 slices of bacon, sliced 1/4 inch thick and cut crosswise into strips about 1/4" wide
• 1 poached egg

Details

Servings 1

Preparation

Step 1

* Place the greens, mushrooms and green onions in a bowl.

* Add the oil to a small saute pan over medium heat and cook the bacon until slightly crunchy, about five minutes.

* Add the vinagrette to the pan and mix well to warm.

* Add the dressing to the salad and toss well to coat. Plate and top with the poached egg, smoked Maldon salt and freshly ground pepper.

* Serve with toast points or batons for dipping in the egg.

*NUTRITION:*
1 Serving

Calories 395.9
Total Fat 32.1 g
Saturated Fat 8.6 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 10.1 g
Cholesterol 210.0 mg
Sodium 546.3 mg
Potassium 786.2 mg
Total Carbohydrate 12.7 g
Dietary Fiber 3.7 g
Sugars 2.5 g
Protein 16.9 g