Kitchen Sink Salad
When there is no time to plan for dinner, and the refrigerator is full of this and that, I find that is when the best salads are created. The key? Throw an egg on top!
Serves 1
Ingredients:
- Any available greens – Spinach, lettuce, watercress, etc.
- Any available veggies – tomato, onion, carrot, pepper, etc.
- Anything in a jar – olives, sun dried tomatoes, roasted peppers, etc.
- Any nuts – pistachios, almonds, cashews, mixed, etc.
- Any available protein – leftover steak or chicken, cold cuts, salami, even dried jerky
- Any cheese – cheddar, goat, gouda are great. Roquefort is the best for a salad like this.
- 1-2 eggs cooked over-easy and cooled
- ¼ tsp fresh minced garlic
- ¼ tsp dijon mustard
- Salt and pepper to taste
Instructions:
Compile the above ingredients. Simply drizzle with EVOO and reduced balsamic vinegar to taste. You may also premix your EVOO, balsamic, garlic and Dijon, but if you don’t have time, I find it works just fine to add directly to the salad.
