Name: Breakfast Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 Tbsp fresh dill, chopped; 2 Tbsp lemon juice; 2 Tbsp red wine vinegar; ¼ cup olive oil; 2 cups chopped kale, stems removed; 2 cups chopped lettuce (I used green bibb); 1 cup roasted asparagus; 1-2 cups roasted sweet potato; 2 fried eggs

Ingredients

Scale

Dressing

1 Tbsp fresh dill, chopped
2 Tbsp lemon juice
2 Tbsp red wine vinegar
¼ cup olive oil

Salad

2 cups chopped kale, stems removed
2 cups chopped lettuce (I used green bibb)
1 cup roasted asparagus
1–2 cups roasted sweet potato
2 fried eggs

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Instructions

Preheat oven to 425. Line a baking sheet with parchment paper.
Snap the tough bottoms off of the bottom of the asparagus. Drizzle olive oil, salt and pepper on the asparagus and roast for approximately 15 minutes.
Combine all the dressing ingredients in a jar. Put a lid on the jar and shake vigorously until dressing is combined. Set aside.
Combine the kale, lettuce, roasted asparagus and roasted sweet potato in a bowl and toss together. Divide it on to two different plates and top with fried egg and desired dressing.

Nutrition

Serving Size: 2

Keywords: breakfast salad, breakfast salad with egg, breakfast salad with sweet potato