French · Lunch
Green Salad with Melted Cheese Toast (Low-Calorie)
A lightened French bistro salad pairing crisp romaine and green beans with a small round of melted Emmental toast and crumbled bacon. The dressing is a thin sherry vinaigrette instead of a creamy version, keeping the dish savory and tangy while the cheese toast delivers the classic warm contrast.
$4
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
386Calories
18.9gProtein
27.1gFat
18.8gCarbs
3.1gSugar
3.2gFiber
896mgSodium
67mgChol
12.8gSat Fat
420mgPotassium
417mgCalcium
1.9mgIron
0.8mcgVitamin B12
12mgVitamin C
low-calorie
low-carb
low-cholesterol
low-calorie
Instructions
1
Prep
Trim and halve the green beans. Tear the romaine, dice the bacon, and mince the garlic on a cutting board so everything is ready before cooking.
2
Crisp
Fry the diced bacon in a small dry skillet over medium heat for 3-4 minutes, stirring occasionally, until the fat renders and pieces turn deep golden and crisp.
3
Assemble
In a bowl, whisk the Dijon mustard, sherry vinegar, olive oil, minced garlic, salt and pepper. Toss the romaine and green beans with the dressing until lightly coated.
4
Melt
Place the baguette slice on a small baking tray, scatter the grated Emmental over it and broil on high for 2-3 minutes until fully melted and bubbling with golden spots. Drain the crisp bacon on a paper towel. Pile the dressed salad onto a plate, scatter the bacon over the top and lean the hot melted cheese toast against the salad.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.2 oz90g Emmental cheese
- 2 oz56g, one thin slice baguette
- 1.4 oz40g bacon
- 4 cups120g romaine lettuce
- 1/2 cup60g green beans
- 2 tsp2 tsp Dijon mustard
- 2 tbsp30ml sherry vinegar
- 2 tbsp30ml olive oil
- 1 clove1 clove garlic
- salt and black pepper to taste
