Kentucky Hot Brown Salad
Fresh Roasted Turkey, cut 1" thick and into cubes (I used Boars Head)
Roasted Cherry Tomatoes (drizzle olive oil and bake at 400 for 20 minutes)
Bacon cooked in the oven (baked at 400 for 15 minutes)
Eggland's Best Soft Boiled Egg (see how to make the perfect soft boiled egg here)
Parmesan Crisp (bake a heaping pile of Parmesan on a baking sheet at 400 for 5-10 minutes)
Red Wine Bacon Vinaigrette (see recipe at the end of this post)
Texas Toast Croutons (if you want)
Roast your tomatoes, Bacon and Parmesan at the same time. See above for times. While you are doing this, make your soft boiled Eggland's Best egg. Put everything together and you have a Kentucky Hot Brown Salad!
Red Wine Bacon Vinaigrette
1/8 cup of Smoked Olive Oil and Espresso Balsamic (found in specialty olive oil stores)
1 tablespoon of Red Wine - I used 14 Hands Kentucky Derby Blend to keep with the theme
Combine all three items in a blender of food processor to turn into a vinaigrette
With this recipe, I used Eggland's Best for my soft boiled eggs because they are only 60 calories which correlates with a lower level of total fat and calories from fat.
Compared to ordinary eggs, each Eggland’s Best large egg contains:
25% less saturated fat
10 times more vitamin E
3 times more vitamin B12
4 times more vitamin D
Double the Omega 3s
Good source of vitamins B2 and B5
38% more lutein
This post is sponsored by FitFluential on behalf of Eggland's Best.