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Obesity Discussion · 08-01-07, 04:44 AM

FRENCH BISTRO SALAD

Servings: 4
Prep time: 0:20:00
Bake/Cook time: 0:05:00

Calories: 527
Fat: 40 grams
Protein: 25 grams
Carbohydrates: 14 grams
Fiber: 11 grams
Net Carbs: 3 grams
Dressing:
3 tablespoons fresh lemon juice (1 large lemon)
2 teaspoons Dijon mustard
3/4 teaspoons salt
1/2 teaspoon freshly ground pepper
1/4 cup extra-virgin olive oil
Salad:
4 large eggs
12 thick slices of bacon
6 cups frisee, cleaned and torn (about 3 heads)
1 cup Gruyere cheese, coarsely grated (about 1/3 pound)
1. For dressing: Combine lemon juice, mustard, salt and
pepper in a blender in a medium bowl. Slowly whisk in
olive oil until dressing thickens and set aside.
2. Poach eggs in an egg poacher, saucepot or microwave.
Cook until whites are set but yolks are still runny, about
4 minutes in an egg poacher or 2 minutes in microwave.
Place in ice water until ready to use.
3. Stack bacon and slice into 1" by 1/2" pieces and saut
over medium-high heat until nicely browned and crisp,
about 3 minutes. Drain and set aside.
4. To assemble salads: Toss frisee with the dressing and
divide evenly on 4 plates. Sprinkle with bacon slices and
shredded cheese. To quickly reheat eggs, immerse in
simmering water for 30 seconds. Place one egg on top
of each salad.
This salad is classic French bistro fare.

08-01-07, 04:44 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,874 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - French Bistro Salad FRENCH BISTRO SALAD Servings: 4 Prep time: 0:20:00 Bake/Cook time: 0:05:00 Calories: 527 Fat: 40 grams Protein: 25 grams Carbohydrates: 14 grams Fiber: 11 grams Net Carbs: 3 grams Dressing: 3 tablespoons fresh lemon juice (1 large lemon) 2 teaspoons Dijon mustard 3/4 teaspoons salt 1/2 teaspoon freshly ground pepper 1/4 cup extra-virgin olive oil Salad: 4 large eggs 12 thick slices of bacon 6 cups frisee, cleaned and torn (about 3 heads) 1 cup Gruyere cheese, coarsely grated (about 1/3 pound) 1. For dressing: Combine lemon juice, mustard, salt and pepper in a blender in a medium bowl. Slowly whisk in olive oil until dressing thickens and set aside. 2. Poach eggs in an egg poacher, saucepot or microwave. Cook until whites are set but yolks are still runny, about 4 minutes in an egg poacher or 2 minutes in microwave. Place in ice water until ready to use. 3. Stack bacon and slice into 1" by 1/2" pieces and saut over medium-high heat until nicely browned and crisp, about 3 minutes. Drain and set aside. 4. To assemble salads: Toss frisee with the dressing and divide evenly on 4 plates. Sprinkle with bacon slices and shredded cheese. To quickly reheat eggs, immerse in simmering water for 30 seconds. Place one egg on top of each salad. This salad is classic French bistro fare. Atkins - French Bistro Salad Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________