European Breakfast Salad

Servings: 4

Prep Time: 15 min

Cook Time: 15 min



1/4 cup olive oil

1/4 cup white wine vinegar

2 Tbsps. Dijon mustard

1 tsps. garlic salt

1/4 tsp. fresh ground pepper


8 strips bacon

1 (5-oz) bag ready-to-serve Spring Salad Mix

2 Tbsps. diced shallots

1 (5-oz) bag Mrs. Cubbison's Asiago Cheese Ciabatta Croutons

4 large eggs


  • In a small bowl, combine all dressing ingredients. Whisk until well blended. Refrigerate, covered, until ready to use.
  • Cook bacon strips over medium-high heat until crispy. Place on paper towels to drain. Cool before chopping into bite-sized pieces.
  • Evenly divide salad mix onto four plates. Top with shallots, bacon and Mrs. Cubbison's Asiago Cheese Ciabatta Croutons. Set aside.
  • Prepare eggs either poached or fried. Top each salad with an egg. Whisk dressing once before drizzling over salads. Serve immediately.


For more of a “Brunch-Like" salad, add fresh raspberries and bite-sized cantaloupe pieces.