Hiker's Salad

Hiker's Salad

Salad does not have to be boring. Try our Hiker’s Salad with fried egg, potatoes, and an amazing dressing, and let us convince you that salad can taste delicious.

Nutritional information:

Calories2154 kJ (515 kcal)
Protein20 g
Fat25 g
Carbohydrates48 g
Fiber6 g


cutting board, bowl, chef's knife, fork, oven, baking tray, Spoon, non-stick frying pan, parchment paper

Recipe instructions:


Preheat the oven to 350 °F.


    Cut the potatoes into wedges and spread onto a baking tray lined with parchment paper. Add the olive oil, paprika powder, and salt. Mix well.

    • 7.1 oz Potatoes (w/o skin)
      7.1 oz Potatoes (w/o skin)
    • 1 tsp Olive oil
      1 tsp Olive oil
    • ½ tsp Sweet paprika, ground
      ½ tsp Sweet paprika, ground
    • Salt

    Bake for approx. 25 minutes until golden brown.


      Rinse and drain the lettuce, cut into bite-size pieces and put into a bowl.

      • 1 Romaine lettuce (~ 4.2 oz)
        1 Romaine lettuce (~ 4.2 oz)

      Halve the tomatoes and add to the bowl.

      • 3.5 oz Cherry tomatoes
        3.5 oz Cherry tomatoes

      Add the balsamic vinegar, olive oil, honey, and mustard to a mason jar. Screw the lid on tightly and shake vigorously until combined. Season with salt and pepper.

      • 2 tsp Balsamic vinegar
        2 tsp Balsamic vinegar
      • 1 tsp Olive oil
        1 tsp Olive oil
      • 1 ⁠½ tsp Honey
        1 ⁠½ tsp Honey
      • 1 tsp Yellow mustard
        1 tsp Yellow mustard
      • Salt
      • Black pepper
        Black pepper

      Heat the canola oil in a non-stick frying pan over medium heat. Add the eggs and fry until the whites are set, but the yolks are still runny.

      • 1 tsp Canola oil
        1 tsp Canola oil
      • 2 Eggs (~ 3.9 oz)
        2 Eggs (~ 3.9 oz)

      Drizzle the dressing over the salad and toss lightly until coated evenly. Serve with the potatoes and fried eggs.


        Enjoy your meal!