Sunday, November 30, 2014

Root Vegetable Salad with Fried Egg

Leftover veggies from Turkey Day and a recipe from Food Network Magazine was my inspiration for today's breakfast. 

I chopped my leftover vegetables including carrots of many shapes and colors, potatoes, parsnips, onion and more into smaller pieces.  The greens was a mix of arugala and spinach, which I also chopped smaller.

Shaved Parmesan Cheese
1/2 teaspoon Rice Wine Vinegar
1 teaspoon Canola Oil

I fried the egg in 1 Tablespoon Earth Balance Buttery Spread and sprinkled with Mrs. Dash.

That's my Focaccia with Roasted Butternut Squash Bread, toasted. 

This was a very filling and satisfying was to start Sunday!   

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