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Main dishes

Herbed French Salad

Herbed French Salad recipe
photo by:kraft
Delicious!
posted by
cnmanuel27
on 7/19/2011
time
prep:
20 min
total:
20 min
servings
total:
4 servings
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What You Need

6
cups  torn mixed salad greens
2
cups  fresh yellow beans, trimmed, blanched and cooled
1/2
cup  coarsely chopped mixed fresh herbs (parsley, chives and dill)
1/2
cup  black olives
3
 green onions, thinly sliced
1/4
cup  KRAFT Balsamic Vinaigrette Dressing
4
 eggs, poached

Make It

COMBINE all ingredients except dressing and eggs in large bowl.

ADD dressing; toss to coat.

PLACE on 4 plates; top each with 1 egg.

Eggland's Best® is a registered trademark owned by Eggland's Best, LLC.

Kraft Kitchens Tips

How to Poach Eggs
Bring 2 to 3 inches of water mixed with 1 tsp. vinegar to boil in large skillet or saucepan. Reduce heat to medium-low to keep water gently simmering. Break eggs, 1 at a time, into custard cup. Holding cup close to water's surface, gently slip eggs into water. Cook 5 min. or until whites are completely set and yolks begin to thicken but do not become firm. Use slotted spoon to lift out eggs. Drain in spoon or on paper towels. Trim off rough edges, if desired. Avoid precooking or reheating poached eggs.
Substitute
Substitute sliced or chopped hard-cooked eggs for the poached eggs.
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