Tuesday, March 7, 2017

{soups-salads-and-salad-dressings} Winning Recipe Twisted Eggs Benedict Salad (Diabetic Exchanges Given) [Subscriber Exclusive]

 

Twisted Eggs Benedict Salad

http://www.tasteofhome.com/recipes/twisted-eggs-benedict-salad?pmcode=IVBJJU105&indID=%25%25INDIVIDUAL_ID%25%25&_cmp=SndSubscriberExclusive1&_ebid=SndSubscriberExclusive13%2f7%2f2017&_mid=140238&ehid=61d2200489144ea6cb679a20d50b841d3f4f3e

Salad for breakfast? Absolutely. You can prepare everything but the dressing and chill it overnight; in the morning dress the salad and poach the eggs. —Noelle Myers, Grand Forks, North Dakota

TOTAL TIME: Prep: 20 minutes.

Cook: 20 minutes.

YIELD: 8 servings

Ingredients

·                                 4 tablespoons olive oil, divided

·                                 1-1/2 pounds fresh asparagus, trimmed and chopped

·                                 1-1/3 cups chopped fennel bulb

·                                 8 ounces diced deli ham or Canadian bacon

·                                 6 cups baby kale salad blend (about 4 ounces)

·                                 1 cup chopped roasted sweet red peppers

·                                 3 tablespoons chopped green onion tops

·                                 3 tablespoons Dijon mustard

·                                 2 tablespoons cider vinegar

·                                 1/4 teaspoon salt

·                                 1/4 teaspoon pepper

·                                 2 quarts water

·                                 8 large eggs

Directions

·                                 1. In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add asparagus, fennel and ham; saut√© until vegetables are crisp-tender, about 8 minutes. Cool 3 minutes.

·                                 2. Toss vegetable mixture with salad blend, peppers and green onions. Whisk together mustard, vinegar, salt, pepper and remaining oil until smooth.

·                                 3. In a large saucepan, bring water to a boil; reduce heat to a gentle simmer. Break eggs, one at a time, into a small bowl; slip eggs into water. Poach, uncovered, until whites are completely set and yolks begin to thicken, 3-5 minutes.

·                                 4. Meanwhile, toss salad with dressing. Divide salad among eight plates. Using a slotted spoon, remove eggs from water; place one on top of each salad. Yield: 8 servings.

Nutritional Facts: 1 cup salad with 1 egg: 199 calories, 13g fat (3g saturated fat), 200mg cholesterol, 710mg sodium, 5g carbohydrate (3g sugars, 2g fiber), 14g protein. 

Diabetic Exchanges: 2 lean meat, 2 fat, 1 vegetable.

 

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