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Get the Recipe Simple Dijon Salad

A simple salad inspired by a breakfast favorite, Eggs Benedict, with a tangy, lemony dressing, crunchy croutons, and a poached egg.

Prep Time
6 mins
Cook Time
6 mins
Total Time
10 mins
Servings: 2 servings
Course: Dinner

Ingredients

DRESSING:
  • 1 5.3 .3 oz. container plain yogurt
  • 1 Tablespoon Dijon mustard
  • 1/2 /2 lemon juiced and zested
  • 2 teaspoons honey
  • 1 teaspoon olive oil
  • salt and pepper to taste
SALAD:
  • 4 cups mixed greens or romaine lettuce
  • 1/2 /2 cup croutons
  • 1/2 /2 cup celery sliced
  • 2 eggs

Instructions

    Cup of Yum
  1. Whisk together yogurt, dijon, lemon juice, lemon zest, honey, olive oil, salt, and pepper. Set aside.
  2. In a large bowl, toss together lettuce, croutons, and celery.
  3. To poach the eggs, heat approximately 4 inches of salted water in a medium saucepan. Crack egg into a small ramekin. Once simmering, swirl water in the same direction with a spoon and drop egg gently into the spinning water. Cook for 3-4 minutes. Remove with a slotted spoon. If you're feeling brave, you can cook both eggs at the same time, just be sure to pour them into the water away from each other.
  4. Divide salad between two servings. Use desired amount of dressing for each salad (I usually do about 2T). If desired, toss dressing to coat the salad before plating. Alternatively, drizzle dressing on top of salad. Top each salad with a poached egg, a sprinkle of freshly ground pepper, and enjoy!

Notes

  • Make your own croutons: Heat oven to 400°F. Slice any bread you have laying around into cubes. Toss with a drizzle of olive oil, salt, and pepper. Cook for 5-7 minutes, toss, and continue to cook for 5-7 minutes until crispy and golden brown.
  • Store remaining dressing in an airtight container in the fridge for up to one week.