Spinach and Poached Egg Salad with Lemon Thyme Dressing

 An easy, tasty salad for a Sunday night dinner.

An easy, tasty salad for a Sunday night dinner.

I created this salad Sunday night after arriving home from a weekend away. The trip back from Chicagoland had us eating donuts for breakfast and Wendy’s burgers for lunch along the interstate. Both excellent – Home Cut Donuts in Joliet is my favorite donut shop in the world, and if you have to have a fast food joint burger, Wendy’s is a good option. However, I thought it prudent to have something healthy for dinner so I created this salad. I used spinach as the base and tossed in some roasted baby potatoes (you could boil them instead if you wish), blanched asparagus, finely sliced raw Brussels sprouts and a smattering of cooked bacon (ok, maybe this was a departure from the mission to eat something healthy, but it was just a little bit of bacon!). I topped the salad with poached egg and drizzled it with a dressing I made from a tablespoon of melted butter, a teaspoon of lemon juice, pepper and some fresh thyme. Serve with some crusty, hot bread on the side.

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