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Tuesday, February 28, 2012

Epic Salad Awesomeness.

It's not super fancy, it's not overly indulgent and the ingredient list does include crap like tamarind paste or edible flower petals. But I swear, this salad is my new all time favorite lunch.

Remember my pork marsala post, how it was a recipe taken from Cook's Country 30 Minute Suppers? This is an adaptation from another one of those 30 Minute Supper cards.

Salad with Mustard Dressing and Egg
serves one

1 - 1.5 cups chopped or torn romaine
1 - 1.5 cups baby spinach
1/2 tsp olive oil
1 tsp rice vinegar
1 tsp mustard
Garlic powder (or 21 Seasoning Salute), to taste
Shredded carrot
Cherry tomatoes, halved
Thinly sliced onion
2 slices avocado
Sprinkle of shredded parmesan
1 egg
salt and pepper

Rinse and spin your greens and plate up in a large bowl. Mix the oil, vinegar, mustard and garlic (or 21SS) in a small bowl and drizzle over your greens, tossing to coat. Top with the veggies and cheese. I add the dressing to the greens before the extras so the toppings don't hog all the dressing.

Heat a small egg skillet over medium high and coat with cooking spray. Add your egg, being careful not to break the yolk. Cover with a lid and cook until sunny-side-up. Remove from heat and add right on top of your salad. Add salt and pepper to taste, and dive right in.

This salad is super delicious. The egg mingling with all the flavors is just divine. The only trick is getting the egg in that salad, and eating it, before the yolk cooks any more. A nice runny yolk is ideal, unless you're not into that sort of thing.

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