Sunrise Salad Recipe
Our most popular salad- mixed greens, artichoke hearts, marinated portobello mushrooms, roasted red peppers, crispy bacon, parmesan cheese & topped with a sunny side up egg- paired with our house-made lemon basil vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Vinaigrette
In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon chopped fresh basil, salt, and pepper to taste. Set aside.
- 2
Cook the Mushrooms
In a skillet over medium heat, add 1 tablespoon of olive oil. Sauté the sliced portobello mushrooms until tender and lightly browned, about 5-7 minutes.
- 3
Cook the Eggs
In a separate non-stick skillet, cook the eggs sunny-side up to your desired doneness.
- 4
Assemble the Salad
In a large bowl, combine the mixed greens, artichoke hearts, roasted red peppers, sautéed portobello mushrooms, and crispy bacon. Drizzle with the lemon basil vinaigrette and toss gently to combine.
- 5
Serve
Divide the salad into two bowls and top each with a sunny side up egg. Sprinkle with grated parmesan cheese and serve immediately.
