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Root Vegetable Salad with Fried Eggs
INGRIDSTEVENS12Ingredients
40Minutes
550Calories
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Description
Food Network Magazine
Ingredients
US|METRIC
4 SERVINGS
- 4 carrots (diced)
- 4 parsnips (diced)
- 1 red onion (small, thinly sliced)
- 1 clove garlic (finely chopped)
- 1/4 cup EVOO
- ground pepper
- 6 slices bacon (diced)
- 2 Tbsp. rice vinegar
- 5 oz. baby arugula (or mixed greens, about 8 cups)
- 1/2 cup fresh parsley leaves
- 1/4 cup grated Parmesan cheese (plus more for topping)
- 4 large eggs
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Directions
- Preheat the oven to 450 degrees F. Toss the carrots, parsnips, red onion, garlic and 2 tablespoons olive oil on a baking sheet; season with 1/2 teaspoon salt and a few grinds of pepper. Roast, stirring halfway through, until tender and lightly browned, about 20 minutes.
- Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until crisp, 8 minutes. Transfer to a paper towel-lined plate using a slotted spoon; discard all but 1 tablespoon of the drippings from the skillet.
- Whisk the remaining 2 tablespoons olive oil and the vinegar in a large bowl. Add the roasted vegetables, bacon, arugula, parsley and parmesan. Season with salt and pepper and toss.
- Heat the reserved bacon drippings in the skillet over medium-high heat. Crack in the eggs and fry until just set, about 4 minutes. Serve over the salad and top with more parmesan.
NutritionView More
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories550Calories from Fat360 |
% DAILY VALUE |
Total Fat40g62% |
Saturated Fat11g55% |
Trans Fat |
Cholesterol245mg82% |
Sodium780mg33% |
Potassium1030mg29% |
Protein18g |
Calories from Fat360 |
% DAILY VALUE |
Total Carbohydrate34g11% |
Dietary Fiber10g40% |
Sugars11g |
Vitamin A240% |
Vitamin C70% |
Calcium25% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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