1 container (7 ounces) field greens
4 large boiled eggs, chopped
2/3 cup cherry tomatoes, halved and lightly salted
1 avocado, halved, pitted and sliced
4 scallions, trimmed and sliced thin
1/4 cup toasted pumpkin seeds
1 cup Parmesan cheese, grated or shaved with a vegetable peeler
1/4 cup extra-virgin olive oil
Salt and ground black pepper
2 tablespoons rice wine or balsamic vinegar
Place greens, eggs, tomatoes, avocado, scallions, pumpkin seeds and Parmesan in a large bowl. Add olive oil and a generous sprinkling of salt and pepper; toss to coat. Add vinegar; toss to coat again, adding more, if you like. Serve immediately.
Great salad. I love the fresh Parmesan on top!
Jenny Flake says
I want to eat this salad all day!! Yum!
Mmm, yum! Fresh and colorful!
Cookin' Canuck says
I really like the mixture of flavors and textures in this salad. This looks like one I could keep eating all night.