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Ingredients

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Directions

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  • In small bowl, whisk together white wine vinegar, Dijon mustard, light mayo, salt and pepper. Slowly whisk in extra-virgin olive oil.

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  • Cut turkey bacon crosswise into 1/2-inch pieces and cook them in a large nonstick skillet over medium-high heat for 7 minutes or until crispy; drain on a paper-towel lined plate.

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  • Combine chopped frisee, radishes and the bacon in a large serving bowl. Drizzle with dressing and toss to coat. Divide salad among plates.

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  • Bring a large skillet three-quarters full of water to a simmer; crack eggs into separate measuring cups and pour separately into water; cook for 4 minutes; remove with a slotted spoon and place on top of individual servings.

Nutrition Facts

250 calories; 18 g total fat; 4 g saturated fat; 235 mg cholesterol; 544 mg sodium. 13 g carbohydrates; 10 g fiber; 14 g protein;

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