Winter Salad Meal

This is my go to meal when I am alone for dinner.  It is simple and easy to make with ingredients that I always have on hand.

I grow my own greens in my garden from April to November.  Spinach, arugula, mustard greens, and cress do very well in the fall.  As long as there is no snow, I can harvest my greens through to the end of November, even after frosts.  This recipe is best made with the autumn greens.

                                                   Joanne Levesque, RHN, Pure Med OfficeManager

Salad

3 to 4 cups of organic mixed autumn greens such as arugula, mustard greens, cress and spinach

1 to 2 tablespoons of chopped red onion

4 to 6 sundried tomatoes, soaked in water to soften, chopped

4 black kalamata olives, chopped

1/4 cup shredded organic medium cheddar

3 organic free-range eggs, soft or hard boiled

Sea salt and freshly ground black pepper

Dressing

Juice of one lemon (about 1/4 cup)

3/4 cup of extra virgin olive oil

1 teaspoon Dijon mustard

1 teaspoon Bragg All Purpose Seasoning (find it in a health food store or Loblaws natural foods section)

Cut greens into bite size pieces.  Top with red onion, tomatoes, olives and cheese. 

Place eggs in a pot of cold water.  Bring to a boil and simmer for 3 minutes for soft boil (runny yolk) or 5 minutes for hard boil (solid yolk).  Drain water and soak in cold water to make them easy to handle.  Remove shell, chop the eggs and add to salad.

While the eggs are cooking make the dressing by combining all ingredients in a jar and shaking until combined and smooth.

Drizzle dressing over salad and season with sea salt and pepper.