4 large servings - entree
3 cups organic baby spinach
3 cups organic red leaf lettuce
2 organic eggs - hard boiled
2 small organic cucumbers, diced
1/2 cup organic cherry tomatoes, halved
2 organic carrots, julienned
4 organic radishes, sliced thinly
1 organic avocado, sliced thinly
1 cup organic green beans, steamed
1 or 2 cups baby potatoes, steamed
2 tbsp fresh squeezed lemon juice
2 tbsp organic red wine vinegar
3-4 tbsp organic extra virgin olive oil
1 small organic garlic clove, minced
1/2 tsp dried organic oregano
1/2 tsp unrefined sea salt
fresh ground pepper
In a medium saucepan, cover eggs with water and put the lid on. Heat the water until it boils, then turn off burner and steam eggs (with lid on) for 10 minutes. Drain water, run eggs under cold water. Let sit for 5 minutes. Peel eggs and slice in half.
In a medium saucepan, over high heat, steam potatoes in steamer pan for 20-30 minutes. (Until potatoes can be pierced with a knife). Remove from heat, but leave lid on to keep warm.
In a small wok, heat 1 cup of water until it boils. Add beans and cook for about 3-4 minutes. Beans will turn bright green. Pour any water off and set aside.
Next, in a large salad bowl, toss greens with lemon vinaigrette. On a larger platter, lay spinach out across the platter. Arrange eggs, cucumbers, cherry tomatoes, carrots, radishes, avocado, green beans and baby potatoes.
**Add extra dressing if necessary.