Brunch Salad with Eggs and Potatoes

Two fried eggs (or customer choice of style), crispy bacon (or sausage) and roasted potatoes served on a bed of fresh mixed greens and spinach with mashed avocado, diced tomatoes, and shredded cheddar cheese, then drizzled with a choice of our Litehouse® Balsamic, Litehouse® Honey Mustard or chipotle ranch.

Cuisine: Salad • Family Casual

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Two fried eggs (or customer choice of style), crispy bacon (or sausage) and roasted potatoes served on a bed of fresh mixed greens and spinach with mashed avocado, diced tomatoes, and shredded cheddar cheese, then drizzled with a choice of our Litehouse® Balsamic, Litehouse® Honey Mustard or chipotle ranch.

Brunch Salad with Eggs and Potatoes

Ingredients

3 ozMixed Greens

2 ozSpinach

2 eaEgg Customer choice preparation

3 ozRoasted Potato Hash House recipe

1 ozBacon or Sausage Chopped

2 ozAvocado Diced or mashed

2 ozCheddar Cheese Shredded

1 ozRoma Tomato Diced

3 ozLitehouse® Balsamic

Speed Scratch Option: Chipolte Buttermilk Ranch

4 cupLitehouse® Buttermilk Ranch

1 cupCanned Chipotle in Adobo Pureed

Directions

Place the mixed greens as base in bowl or plate.Place the spinach on top of the mixed greens.In clockwork pattern, place the potato hash brown 12 o'clock.Place the chopped bacon or sausage 3 o'clock.Place the avocado 6 o'clock.Place the cheddar cheese 9 o'clock.Place the 2 cooked eggs in center of the bowl or plate.Garnish with the diced tomato.With squeeze bottle, place the dressing in zigzag pattern.

Chipotle Buttermilk Ranch

4 cup Litehouse® Buttermilk Ranch

1 cup Chipotle in Adobo Pureed