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  1. Herbed French Salad

Herbed French Salad

00:20:00 4 servings, 1/4 recipe (150 g) each
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4 servings, 1/4 recipe (150 g) each

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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Make It

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  • Combine all ingredients except dressing and eggs in large bowl.
  • Add dressing; toss to coat.
  • Place on 4 plates; top each with 1 egg.

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.


  • 4 servings, 1/4 recipe (150 g) each

Nutritional Information

Serving Size 4 servings, 1/4 recipe (150 g) each
Calories 180
% Daily Value
Total fat 13g
Saturated fat 2.5g
Cholesterol 210mg
Sodium 470mg
Carbohydrate 10g
Dietary fibre 4g
Sugars 4g
Protein 8g
Vitamin A 35 %DV
Vitamin C 25 %DV
Calcium 6 %DV
Iron 20 %DV

* 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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