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Tuesday, May 9, 2017

Spring Salad

2 eggs
1/2 cup Plain Low-Fat Greek Style yogurt
2 tablespoons mayonnaise
4 teaspoons minced shallot
2 tablespoons chopped fresh dill
2 tablespoon cider vinegar or white wine vinegar
1/2 teaspoon salt
Freshly ground pepper
8 cups mesclun greens, washed and spun dry
2 strips bacon, cooked and crumbled
1/4 cup sliced radishes

Place eggs in a small saucepan and cover with cold water. Place over high heat and bring to a gentle simmer. Simmer very gently for 10 minutes. Drain off hot water, and place pot under cold running water for several minutes to stop egg from cooking. Crack and peel egg. Slice or chop the egg.
Whisk yogurt, mayonnaise, shallot, dill, vinegar, salt and pepper in a medium bowl.
Arrange salad greens on four plates. Sprinkle bacon over the greens. Arrange radishes and the egg over the top of the salad. Drizzle the dressing over the salads. Extra dressing will keep up to 3 days in the refrigerator.

Left-over dressing can be stored in the refrigerator for up to 3 days.

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