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Herbed French Salad
Herbed French Salad

Herbed French Salad

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Cook Minutes 20 Min
Prep : 20 Min
Topped with a poached egg, this Herbed French Salad looks like it could be tricky to make, but really—it's not! Check out the video and see for yourself.
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 cups loosely packed 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
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How do I make it ?
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Step 1
Combine all ingredients except dressing and eggs in large bowl.
Step 2
Add dressing; toss to coat.
Step 3
Place on 4 plates; top each with 1 egg.
Kraft Kitchen 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 sliced or chopped hard-cooked eggs for the poached eggs.
Calories From Fat
% Daily Value
Fat 13 g
Saturated fat 2.5 g
13 %
Cholesterol 210 mg
Sodium 470 mg
20 %
Carbohydrate 10 g
Fibre 4 g
Sugars 4 g
Protein 8 g
Vitamin A
35 %
Vitamin C
25 %
6 %
20 %
4 servings, 1/4 recipe (150 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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