Healthy, Delicious, Salad... What More Could You Want?

1. 1

   Cut the lettuce to any desired size and place in freezer (this makes a great contrast with the warm 'acessories').

2. 2

   Warm a pan on the low to medium heat and fill with >tbsp of olive oil.

3. 3

   Cut up the onion into fairly small-medium sized pieces and place in the pan.

4. 4

   Cut up Bell pepper and set to the side.

5. 5

   Warm another pan on medium to high heat.

6. 6

   Spray with nonstick spray.

7. 7

   Crack eggs and fold them together (dont mix all the way or else you'll lose the color contrast) Add salt and pepper as desired.

8. 8

   Add bell pepper to onion which should now be a golden color.

9. 9

   Cover the pan.

10. 10

    Pour eggs in to the hot pan with spatula on the ready.

11. 11

    (cooking egg fast like this allows it to bubble up instead of deflate over time) Scramble them until finished.

12. 12

    Once done, add eggs to the onion and pepper pan.

13. 13

    Add about 2 tbsp.s of balsamic vingrette.

14. 14

    Let the egg soak in the vingrette while you prepare the cold salad on the plates.

15. 15

    Pour the egg, onion, and pepper concoction over the salad.

16. 16

    Serve with French dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.