European Breakfast Salad
Prep Time: 15 min
Cook Time: 15 min
1/4 cup olive oil
1/4 cup white wine vinegar
2 Tbsps. Dijon mustard
1 tsps. garlic salt
1/4 tsp. fresh ground pepper
8 strips bacon
1 (5-oz) bag ready-to-serve Spring Salad Mix
2 Tbsps. diced shallots
1 (5-oz) bag Mrs. Cubbison's Asiago Cheese Ciabatta Croutons
4 large eggs
- In a small bowl, combine all dressing ingredients. Whisk until well blended. Refrigerate, covered, until ready to use.
- Cook bacon strips over medium-high heat until crispy. Place on paper towels to drain. Cool before chopping into bite-sized pieces.
- Evenly divide salad mix onto four plates. Top with shallots, bacon and Mrs. Cubbison's Asiago Cheese Ciabatta Croutons. Set aside.
- Prepare eggs either poached or fried. Top each salad with an egg. Whisk dressing once before drizzling over salads. Serve immediately.
For more of a “Brunch-Like" salad, add fresh raspberries and bite-sized cantaloupe pieces.