Garden Fresh Salad

Recipe

Salad
Garden Fresh Salad

Primary Media

Mixed greens, halved cherry tomatoes, pea pods, broccoli florets, fried egg, and cheese wedges on a black plate

User Rating

5 out of 5 stars
Rate it:
2 ratings

Recipe Data

1
Serving
30min
Prep
30min
Total

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Servings and Ingredients

Ingredients
Serves 1
QuantityIngredientAdd
Savory Whole Grain Croutons
2 c.Hy-Vee Bakery whole grain bread, cut into 3/4-inch cubes
Hy-Vee nonstick olive oil cooking spray
2 tsp.no-salt seasoning blend
Salad
1medium carrot, peeled
½(5 oz) package arugula
2 c.cherry tomatoes
¼ c.Hy-Vee Select olive oil
¼ c.red wine vinegar
½ tsp.Hy-Vee honey
1 c.sugar snap peas
1 c.broccoli florets
1Hy-Vee large pasteurized egg, poached
½ oz.Asiago cheese, thinly sliced, optional

Things To Grab

  • 2 large bowls
  • Baking sheet
  • Vegetable peeler
  • Blender
  • Salad spinner

Directions

  1. Prepare Savory Whole Grain Croutons: Preheat oven to 350 degrees. Place bread cubes in a large bowl; lightly coat with nonstick cooking spray. Toss cubes with no-salt seasoning blend. Spread bread cubes on a baking sheet and bake for 10 minutes. Stir bread and bake 5 to 10 minutes more or until crisp and golden; set aside.

  2. Peel carrot into long, thin strips with a vegetable peeler. Wash and dry arugula in a salad spinner.
  3. Blend 1 cup halved cherry tomatoes, olive oil, vinegar and honey in a blender until smooth to create a tomato vinaigrette.
  4. Combine arugula, carrot, sugar snap peas, remaining tomatoes and broccoli in a large bowl. When ready to serve, drizzle salad with 2 Tbsp. tomato vinaigrette and toss to coat (save remaining vinaigrette for another use). Serve with 1/4 cup Savory Whole Grain Croutons and egg for topping. Serve cheese on the side, if desired. Save remaining croutons for another use.

Nutrition facts

Servings

290 Calories per serving

Amounts Per Serving

  • Total Fat: 13g
  • Cholesterol: 185mg
  • Sodium: 250mg
  • Total Carbohydrates: 31g
  • Protein: 16g

Daily Values

0%
Vitamin A 320%
0%
Vitamin C 250%
0%
Iron 25%
0%
Calcium 20%

Recipe Source:

Balance May 2017