Mixed Greens with Creole Candied Bacon, Poached Egg and Honey Mustard Vinaigrette
salads sides

Mixed Greens with Creole Candied Bacon, Poached Egg and Honey Mustard Vinaigrette

Want more flavor in your salad? This quick and easy creole salad recipe adds a New Orleans twist with candied bacon, poached eggs and zesty honey mustard vinaigrette. Kick it up a notch with Zatarain’s Big & Zesty Original Creole Seasoning and Creole Mustard and get this party started.
  • 20m

    prep time

  • 25m

    Cook Time

  • 377


  • 13



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Creole Candied Bacon


Poached Eggs

  • 1 tablespoon white wine vinegar
  • 6 large eggs


  • For the Bacon, preheat oven to 400°F. Arrange bacon slices in single layer on foil-lined 15x10x1-inch baking pan. Bake 15 minutes or until bacon edges begin to curl. Remove pan from oven. Drain drippings. Microwave honey and Creole Seasoning in small microwavable bowl on HIGH 30 seconds, stirring after 15 seconds. Brush bacon with honey mixture. Bake 10 minutes longer or until bacon is browned and crisp. Cool bacon on wire rack. Break into bite-size pieces. Set aside

  • For the Salad, prepare vinaigrette by mixing vinegar, Creole Mustard, honey and Creole Seasoning in medium bowl with wire whisk. Gradually add oil, whisking until well blended

  • For the Poached Eggs, fill large deep saucepan with 2 inches of water. Add vinegar. Bring to boil. Reduce heat to medium. Break 1 egg into small dish. Carefully slide egg into simmering water (bubbles should begin to break the surface of the water). Repeat with remaining eggs. Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken. Carefully remove eggs with slotted spoon. Drain on paper towels

  • To serve, divide greens among 6 plates. Top each with a poached egg. Arrange apple slices, bacon and onion around salad. Drizzle 1/2 of the vinaigrette over salads. (Reserve leftover vinaigrette for another use.) Serve immediately

Nutrition information (per Serving)



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