Thursday, June 7, 2012

Summer Salad

When it's summertime I start craving salads. I love how refreshing and versatile they are, especially throwing in whatever fruits or veggies are in season. However, now that I'm married the trick is to make an entree salad that is substantial enough for my husband too.

Substantial but also healthy.

After much searching, I discovered a great recipe that can be considered both a salad and a filling entree. I amended the recipe to what I had in the fridge, and you too can add, subtract, and make it your own. The key principle is to layer. By this, I mean don't toss the salad if you want portion control. Instead, slice and prepare all of the toppings then pile them on individual plates so you can make one plate heartier than the other. Also, make your dressing at home (not only does it taste much fresher and more flavorful but it also won't have preservatives) and drizzle it on top. That way, you don't risk drenching the lettuce by tossing too much. The runny egg in this recipe also adds to the dressing so you don't need to add much oil. Enjoy!

Bistro Salad, original inspiration from Cooking Light

A poached egg and light bacon make this a hearty enough salad for your main entree.
Serves 4, or 2 with one hungry man in my case
3 tablespoons sliced almonds (or other nut)
4 large eggs
Cooking spray
2 bacon slices 
1 green pepper, chopped
8 cups chopped romaine lettuce
1 Bartlett pear, cored and thinly sliced
1/4 cup crumbled blue cheese, optional
1 tablespoon red wine vinegar 
1 tablespoon extravirgin olive oil
1/2 teaspoon dried basil 
1/4 teaspoon ground black pepper
1/2 teaspoon Dijon mustard
1/4 lemon squeezed plus zest
1 teaspoon crushed garlic
4 slices bread, toasted

1. Poach 4 eggs in an egg poacher pan for 7 minutes, or to desired degree of doneness. I like my eggs a bit runny so they mix with the salad dressing when broken. (If you so not have an egg poacher, you can break one egg into each of 4 custard cups coated with cooking spray, cover with plastic wrap, and microwave on high for 40 seconds or until set.) Remove eggs from cup.
2. Cook bacon in a skillet over medium-high heat until crisp; cool slightly. Crumble bacon.
3. Divide lettuce among plates and top each with nuts, bacon, green pepper, pears, and cheese.
4. Combine vinegar, oil, basil, pepper, mustard, lemon, and garlic and stir with a whisk. Drizzle over greens. 
5. Top each salad with an egg and piece of toast.


  1. Love the new design/layout, Steph! (and the salad looks pretty good too)

    1. Thanks, Mike! And if John liked the salad enough to want it again then it must have been filling enough! Although he did eat what were supposed to be 3 portions haha