Fresh Garden Breakfast Salad

Ingredients

• 2 poached eggs
• 2 cups arugula
• 2 cups Mixed greens
• 1 cup Zucchini 1“ chopped
• 1 cup sweet potatoe 1“ chopped
• 1 cup Red bell pepper 1“ chopped
• 1/4 cup olive oil
• 1/4 cup Fresh lemon juice
• 1/4 cup Basil finely chopped
• 2 teaspoons Dijon mustard
• 1 Garlic clove

Instructions

1. For the Salad:
2. 1. chopped vegetables
3. 2. place sweet potatoes on a baking sheet, sprinkle with olive oil, cumin, salt, and pepper. Bake until soft at 350
4. 3. While sweet potatoes are baking, sauté zucchini and bell peppers with olive oil, cumin, salt, and pepper
5. 4. When sweet potatoes are almost done add to sauted veggies
6. 5. Poach two eggs while waiting
7. 6. Put arugula and mixed greens in a bowl, add vegetables and mix in dressing
8. 7. top with a poached egg and salt and pepper
9. Dressing:
10. Wisk together olive oil, freshly squeezed lemon juice, basil, dijon mustard, and finely chopped garlic clove.