Tuesday, March 7, 2017

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


Twisted Eggs Benedict Salad


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


·                                 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


·                                 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.


As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.










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