Topped with a poached egg, this Herbed French Salad looks like it could be tricky to make, but really—it's not! Check out the video and see for yourself.
What You Need
Original recipe yields 4 servings
6 cups torn mixed salad greens
2 cups fresh yellow beans, trimmed, blanched and cooled
1/2 cup coarsely chopped mixed fresh herbs (parsley, chives and dill)
1/2 cup black olives
3 green onion s, thinly sliced
1/4 cup KRAFT Balsamic Vinaigrette Dressing
4 egg s, poached
Add To Shopping List
Eggland's Best® is a registered trademark owned by Eggland's Best, LLC.
Let's Make It
Combine all ingredients except dressing and eggs in large bowl.
Add dressing; toss to coat.
Place on 4 plates; top each with 1 egg.
How to Poach Eggs
Bring 2 to 3 inches of water mixed with 1 tsp. vinegar to boil in large skillet or saucepan. Reduce heat to medium-low to keep water gently simmering. Break eggs, 1 at a time, into custard cup. Holding cup close to water's surface, gently slip eggs into water. Cook 5 min. or until whites are completely set and yolks begin to thicken but do not become firm. Use slotted spoon to lift out eggs. Drain in spoon or on paper towels. Trim off rough edges, if desired. Avoid precooking or reheating poached eggs.
Substitute sliced or chopped hard-cooked eggs for the poached eggs.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.