After a weekend of social events and eating out, I was craving a salad. A big salad. With lots of vegetables.
I started with a bed of red and green butter leaves and added sauteed asparagus, portabella mushroom chunks, zucchini and red peppers. On top of that I added a diced tomato fresh from my patents garden and less than an ounce of herbed goat cheese. To top off that heap of deliciousness, I added a cooked egg.
No dressing needed for this fresh salad! Just what I needed.