Salad with meat and egg with pepper sprinkled

Salad Lyonnaise

Change up your next salad by trying dandelion greens.

Interested in more salad ideas? Check out these mason jar salad recipes!

Makes 1 serving

Ingredients for salad lyonnaise

  • 10 dandelion greens
  • 1 slice bacon
  • 1 egg
  • Salt and pepper to taste
  • 2 tbsp vinegar

Directions for salad lyonnaise

  1. On a cutting board, cut off the ends of the dandelion leaves then place on the plate, layering 5 leaves on top of the other 5, making a grid.
  2. In a saucepan, bring water to a boil, then add 2 tbs. of vinegar.
  3. Using a whisk, whisk water in a circular motion, then carefully crack the egg into the water, then reduce heat to low.
  4. Cook the egg in the water for 4 minutes, then use a slotted spoon to remove the poached egg.
  5. Place the poached egg onto the bed of lettuce, then add salt and pepper to taste.
  6. While the egg is cooking, add bacon to a pan and fry until crispy. Cut into bite-sized pieces and sprinkle on top of greens.

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Nutrition facts

Per Serving

  • calories: 124
  • cholesterol: 194mg
  • dietary fiber: 1g
  • fat: 8g
  • monounsaturated fat: 3g
  • potassium: 218mg
  • protein: 10g
  • saturated fat: 3g
  • sodium: 252mg
  • sugar: 1g
  • trans fat: 0g
Photograph by Christina Saschin. All rights reserved. Used with permission

Disclaimer: cannot guarantee a recipe that has been scaled to make a different number of servings from the original

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