Tags
clean eating, college, fast meals, gluten free, nutrition, protein, quick meals, student, student nutrition, vegetables, vegetarian
Man it has been a busy week, between a full schedule and working 24 hours a week my last semester is far from relaxing. This week I have a neurology test and a Spanish paper due, which means I’ve logged my fair share of hours in the library. I am guilty of drinking too much coffee and not sleeping enough but I’ve managed to eat healthy all week.
Today I was trapped in my cubicle and kept finding myself staring out the window at the beautiful sunshine. I’m bummed that I couldn’t spend more time outside but enjoyed biking to the library at the very least. In honor of the gorgeous day I decided to throw together a spring veggie salad before dashing to the library.
In case you have never heard of escarole (I hadn’t), it is a bitter leafy green, closely related to endive. Like other leafy greens, it is high in fiber and vitamins A and K and is less earthy than kale or swiss chard.
Asparagus and Escarole Salad with a Runny Egg
Ingredients
- 1-1 1/2 c. chopped escarole
- 8 spears of asparagus
- 1 egg
- 2 tbsp. Apple cider, red wine or champagne vinegar
- 1 tbsp. greek yogurt
- 1/2 tsp. mustard
- A pinch or two of dried dill
1. Steam asparagus lightly, about 3-4 minutes and then cut into bite-size pieces
2. Cook your egg to desired consistency. For a runny egg, bring water to a boil, then reduce to a simmer. Place your egg in the water and simmer for 5 minutes.
3. Mix remaining ingredients together in a small bowl with a fork until well combined
4. Combine escarole, asparagus and dressing in a bowl and toss. Peel and place egg on your tossed salad.
I really love using greek yogurt in salad dressing because I find that I don’t miss the oil and it gives a nice, creamy consistency for just a handful of calories. I also imagine that the salad would be amazing with a poached egg but I am still working on my poaching technique and was in a rush to get to the library. I also had a side of roasted veggies to round out my meal but would like to try adding lentils to the salad to make it a heartier meal.