Hiker's Salad

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)
• 1 tsp Olive oil
• 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)

Halve the tomatoes and add to the bowl.

• 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
• 1 tsp Olive oil
• 1 ⁠½ tsp Honey
• 1 tsp Yellow mustard
• Salt
• 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
• 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!