Photo Credit: Jenna Butler
This chef's salad recipe uses other protein sources like kidney beans and egg in place of meat.
INGREDIENTS
SERVES 1
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1 egg(s)
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2 cups chopped romaine lettuce
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1/2 cucumber(s)
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1/4 cup sliced mushrooms
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2/3 cup canned kidney beans
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1 tsp capers
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2 tsp walnut oil
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1 tsp balsamic vinegar
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1/4 lemon
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1 dash salt and pepper
DIRECTIONS
1
Place egg in a small saucepan and cover with cool water by one inch. Over medium heat, bring water to a boil. Once water begins to boil, cover and remove from heat. Let sit for about 5 min and then run under cool water. Slice egg.
2
Combine all ingredients except oil, lemon juice, vinegar in a bowl.
3
Add oil, vinegar and lemon juice, salt and pepper.