Poached eggs and steamed asparagus spears and poached eggs take this green leaf-romaine heart salad from side to entrée.
16 oz. Ready-Set-Serve Hearts & Hearts
16 spears Markon First Crop Asparagus, steamed
1 cup shredded red cabbage
1 Markon First Crop Cucumber, chopped
1 Markon First Crop Red Bell Pepper, sliced
Salt and pepper, to taste
On each serving plate, arrange four ounces lettuce, four spears asparagus, and equal portions of red cabbage, cucumber, and bell pepper.
In large pot of boiling water, poach four eggs. Place one egg per plate and season with salt and pepper. Serve with house-made dressing.
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.