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Roasted-Vegetable Salad with Poached Eggs
- prep: 25 min
- cook: 0 hr
- total: 25 min
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A rich, runny egg yolk, sunny lemon juice, and a bit of olive oil make an instant dressing.
Ingredients
- 3/4 pound fingerling potatoes, halved lengthwise
- 1 medium yellow onion, diced medium
- 2 carrots, cut into 1/2-inch rounds
- 1 large beet, scrubbed, peeled, and cut into 1/2-inch wedges
- 1 large sprig rosemary
- 3 tablespoons olive oil, divided
- Salt and pepper
- 4 large eggs
- 1 head red leaf lettuce, trimmed and leaves torn into bite-size pieces
- 1 tablespoon lemon juice plus wedges for serving
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 186 % Daily Value *
- Total Fat: 11 g 17.42%
- Saturated Fat: 2 g 8.73%
- Trans Fat: 0 g %
- Cholesterol: 76 mg 25.32%
- Sodium: 28 mg 1.19%
- Calcium: 23 mg 2.26%
- Potassium: 56 mg 1.61%
- Magnesium: 0 mg 0%
- Iron: 1 mg 6.01%
- Zinc: 0 mg 0%
- Total Carbohydrate: 18 g %
- Dietary Fiber: 3 g 10%
- Sugar: 2 g
- Protein: 3 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 1.01%
- Vitamin C 32.29%
- Vitamin D 1.24%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat2
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch1
- Exchange - Vegetables1
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq