A hearty vegetarian dinner salad with roasted vegetables on top of mixed greens, with pecan, feta, and a fried egg.
*See Kitchen Notes for more information and related links.
In a large bowl, combine the carrots, onion, and red potatoes. Drizzle with garlic infused olive oil. Gently toss to coat.
Top with each plate with ¼ of the roasted vegetables, the toasted pecans and then 2 slices of goat cheese.
Top each salad with an egg. Drizzle with EVOO and a little balsamic, and a sprinkle of salt and pepper.
Carrots - If you don't have baby carrots, then slice 4 large carrots into 1/2" lengths.
Chimayo Red Chile Powder - Chimayo red chile is a New Mexico powder that is spicy, but not hot and sweeter than most red chile powders. However, for the roasted vegetables, you can use just about any red chile powder - paprika, smoked paprika, chipotle, Serrano, whatever you prefer.
How to cook overeasy and sunny-side up eggs
White Balsamic - My favorite to use on this salad is a lemon infused vinegar, but honey-ginger also works. Actually, I would suggest that you try your favorite. White balsamic add a touch of sweetness to the salad with that intensity of a regular vinegar.
Recipe author: MJ of MJ's Kitchen