Ingredients:

• 1 cup arugula, raw
• 1 cup spinach, raw
• 1 pint lettuce, shredded (red leaf, raw)
• 2 tablespoons dressing (Lite balsamic with Olive Oil Vinaigrette, 4/1gal, Ken's Essentials)
• 1 cup blueberries, raw
• 16 cherry tomatoes (red, ripe, raw, year round average)
• 1 cup carrots, shredded (raw)
• 1 pound Idaho® potatoes (raw, skin)
• 4 large eggs (whole, raw, fresh)
• 1 tablespoon Coriander (cilantro) leaves, raw
• 1½ cups egg white (raw, fresh)

Directions:

1. In a large bowl, mix the greeks, dressing, blueberries, tomatoes, and carrots together. Set aside.
2. Slice the potatoes into 1/4 inch circles. Heat skillet with avocado oil spray.
3. Cook the potatoes for 5 minutes per side over medium heat. Set aside.
4. Lastly, cook the eggs to desired doneness. Plate!
5. Divide the salad mixture between 4 plates. Add the crispy potatoes and two eggs per plate.
6. Garnish with parsley or cilantro, optional.