A couple of weeks ago we had a magazine swap at our MOPS meeting. I hadn't read a Better Homes and Garden in years so I picked one up. My eyes rarely scan the recipe section in these types of magazines because the ingredient lists usually call for a variety of processed foods some of which even masquerade as health foods. Then I began monologuing to the magazine about what real food is. Good rarely comes from this.
But this time I was delightfully surprised to come across a fresh and delicious recipe. Frizzled Egg Spinach Salad (click for recipe) was a huge hit at our house. Don't let the sunny side up egg atop the salad scare you. Not only does breaking the yolk and letting it mix in with the dressing taste wonderful but the runny yolk is a gold mine of fat soluble vitamins and omega 3 fatty acids (if it is fresh from your local farm or backyard) some of which would be lost if the yolk was cooked until hard.
And speaking of the dressing, the mixture of cinnamon and cumin in AMAZING in combination with the egg, spinach, and mushrooms. This salad encompasses a full meal of multiple veggies, protein, carbs, and good fat. It is gluten free (as long as you guy gluten-free, nitrate-free bacon and dressing ingredients), soy free, and dairy free. But most importantly it's pleasurable.
Side note: we used nitrate free bacon, olive oil instead of canola, balsamic vinegar instead of raspberry (I did not have raspberry), a lot less honey than it called for, and pepper jelly instead of chipolte pepper sauce (again, it's what I had on hand).
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