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Updated Bistro Salad - Mix It Match It - Weight Watchers

Last week I received a $5 off coupon to Weight Watchers new book, Mix it, Match it, so I bought it. Each page is divided into three, so you can make "x" many permutations of daily menus by selecting one from the breakfast category, one from the lunch category and one from the dinner category. The points range from two to seven for breakfast, three to seven for lunch and four to seven for dinner. Each recipe has a picture which is nice.

So yesterday, I made the Updated Bistro Salad and modified it for just me (the recipe serves 4 normally).

  • 1.5 ounces Canadian bacon, diced
  • 4 cups packaged mixed greens (the recipe calls for 2 cups (if broken down into individual servings but I just used an entire mixed bag for me, which I think is about four cups).
  • 1 large egg
  • 1 t olive oil
  • 1/2 medium shallot, minced (I used 1 small shallot)
  • 1T fat free chicken broth (they used reduced sodium but I only keep fat free in the house)
  • 1.5t white wine vinegar (I used champagne vinegar - I'm out of white wine vinegar)
  • 1/2 t Dijon mustard
  • 1/4 t dried tarragon (okay I just used a bit more than 1/2 t of tarragon mustard I brought back from France rather than these two).
  • pinch of salt and pepper

1. In a nonstick skillet, over medium heat, cook the bacon until brown. They want you to transfer to paper towels to drain but it was pretty lean so I didn't bother. Toss this with the greens in a large bowl.
2. In another skillet (doesn't have to be no stick), fill 1/2 way with water, bring to a simmer. Crack the egg into a small cup and then slide into simmering water. Reduce the heat and cook egg until whites are set, about 2 minutes. Remove the egg with a slotted spoon and put this on paper towels. I did this because I didn't want a lot of extra water in my salad.
3. Now back to the first skillet (the one you did the bacon in). Add the oil to that skillet and put back on a medium flame. Add the shallots and cook about 2 minutes, until soft. Add the broth and simmer until it's reduced to a glaze (roughly 20 seconds but who is counting?). Remove from the flame and add everything else, mix. Pour over the greens and top with the egg.

I liked this one - it wasn't real "quick" but really good and I'll make it again. Wish I had taken a picture though, but I ate late and was starving - sorry.

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Other Thinks (2)

That sounds really good! I'd replace the bacon with pecans (or some other nut) and the chicken broth with vegetable stock, but otherwise it would work vegie-style. Thanks!

Kim [TypeKey Profile Page]:

Definitely, you could probably use a bit of cheese instead too - or maybe some edamame.

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