Greens with Eggs and Ham

Do you like greens, eggs, and ham? I sure do . . . especially when tossed with a tangy dressing! This lively take on a salad strikes just the right balance of filling and light—perfect for busy days.

SERVES 1

¼ cup Classic Balsamic Vinaigrette

2 cups mixed baby greens

½ cup thinly sliced fennel

1 cup broccoli slaw

1 cup diced artichoke hearts (frozen and thawed)

½ avocado, cubed

1 tablespoon extra-virgin olive oil

2 omega-3 or pastured eggs or the other half of the avocado

2 ounces prosciutto, diced (optional)

1. In a large bowl, toss the vinaigrette with the greens, fennel, slaw, and artichoke hearts until well combined.
2. Add the avocado cubes and toss gently to coat. Set aside.
3. Heat the olive oil in a small skillet over medium heat. Add the eggs and cook until overeasy, then set aside.
4. Transfer the greens to a serving bowl, and top with prosciutto, if using, and eggs.