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Light Salade aux Lardons

Spring 2003, The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 4.3 (6 votes)

This French bistro salad is usually made with fatty bacon from the pig's belly. With Canadian bacon, it's lighter, leaner and just as tasty. You can cut down on the salt by parboiling the bacon for 1 minute before dicing. A poached egg nestled into the greens completes the dish—and turns it into a substantial brunch or supper.


Light Salade aux Lardons

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