Simple Dijon Salad

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

📝 Ingredients

• 1 5.3 oz. container plain yogurt
• 1 Tablespoon dijon mustard
• 1/2 lemon (juiced and zested)
• 2 teaspoons honey
• 1 teaspoon olive oil
• Salt and Pepper (to taste)
• 4 cups mixed greens or romaine lettuce
• 1/2 cup croutons
• 1/2 cup celery (sliced)
• 2 eggs

👨‍🍳 Instructions

1. 1Whisk together yogurt, dijon, lemon juice, lemon zest, honey, olive oil, salt, and pepper. Set aside.
2. 2In a large bowl, toss together lettuce, croutons, and celery.
3. 3To 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. 4Divide 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!