Atkins Salad Recipes

Ingredients:

DRESSING

2 tbsp fresh lemon juice
3/4 tsp salt
1/4 tsp black pepper
1/2 cup extra-virgin olive oil

SALAD

4 large egg
12 slice bacon, (thick slices)
6 cup frisee/curly endive/chicory, cleaned, torn
1 cup gruyere cheese, shredded

Instructions:

The combination of bacon, eggs and a well-dressed salad is delicious and
filling. This salad, or a variation, is standard fare in French bistros.

1. For dressing, combine lemon juice, mustard, salt and pepper in a
blender. With motor running, slowly add olive oil. Remove and set aside.

2. Poach eggs in an egg poacher, shallow saute pan or microwave. Cook until
whites are set but yolks are still runny, about 4 minutes in an egg
poacher or 2 minutes in microwave. Place in ice water until ready to use.

3. Stack bacon and slice into 1' by 1/2' pieces. Place in a small saucepan
of cold water, bring to a boil and blanch for 30 seconds; remove and drain.
In a small, cold saute pan; cook bacon over medium heat until nicely
browned and crisp. Drain and set aside.

4. To assemble salads, toss the frisee with the dressing and divide evenly
on 4 plates. Sprinkle with bacon slices and shredded cheese. To quickly
reheat eggs, immerse in simmering water for 30 seconds. Place one egg on
top of each salad.

Prep time: 20 minutes

Bake/Cook time: 5 minutes

Carbohydrates: 5 grams Net Carbs: 4.5 grams Fiber: 0.5 grams

Protein: 27 grams

Fat: 60 grams

Calories: 661

Servings: 4