Bistro Salad. This dinner salad is a perfect light and quick, yet refined, meal. The mustard tarragon vinaigrette complements the slightly bitter salad greens, while the pear adds a hint of sweetness. Cool and cut in strips for salad.
Dressing: Combine sour cream, white wine vinegar (no substitutes),mayonnaise, dijon mustard, worcestershire sauce, salt, pepper and minced garlic in a bowl. Buy top selling products like Fiesta® Christmas Bus Bistro Salad Plate and Fiesta® Christmas Trailer Bistro Salad Plate. Arrange the chopped lettuce on a large platter. You can cook Bistro Salad using 9 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Bistro Salad
- It’s of Candied Walnuts.
- It’s 2 cup of walnut halves.
- It’s 1/2 cup of sugar.
- It’s of Salad.
- Prepare 2 cup of baby lettuce and greens.
- Prepare 2 tsp of italian dressing.
- It’s 1 tbsp of gorgonzola cheese crumbles.
- You need 1/2 cup of grapes, sliced or halved.
- Prepare 1/2 cup of candied walnuts.
Sprinkle the ingredients over top including the potatoes, bacon, mushrooms, remaining raw onion, eggs, and feta. Vigorously shake dressing to emulsify, drizzle over top, and serve. Roasted Corn with Pulled Pork & BBQ Drizzle. Spring Mix, Cranberry & Nut Salad.
Bistro Salad step by step
- Place walnuts in skillet with sugar on medium to high heat..
- Using a wooden spoon, stir while heating until sugar melts and coates the walnuts..
- Remove walnuts from heat and place on aluminum foil to cool..
- Rinse salad greens and toss with vinaigrette dressing..
- Place salad on plate and sprinkle with gorgonzola cheese crumbles..
- Add grapes and 1/2 c of the candied walnuts on top to finish. Leftover walnuts can be saved in an air tight container for next time..
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