Paleo Spring Salad

Ingredients

• 1 medium sweet potato
• 8 radishes
• 2 tsp olive oil
• 1/2 tsp cinnamon
• 10 stalks asparagus, ends trimmed
• 4 strips bacon
• 1/2 c fresh or frozen green peas
• 2 fried eggs
• 4 c mixed greens
• 1 1/2 medium avocados, sliced

Preparation

1. Chop sweet potato and radishes into cubes, place on foil lined baking sheet, drizzle with oil, sprinkle with cinnamon, and stir until well coated.
2. Place in 400°F oven; stir every 5 minutes.
3. Place asparagus and bacon on another baking sheet. After potatoes have cooked for 10 minutes, place asparagus and bacon in the oven. Cook an additional 10 minutes or until all veggies are cooked adequately.
4. Meanwhile, cook peas according to package directions.
5. Heat greased skillet over medium heat. Crack eggs and let cook 2 minutes; flip once and cook until yolk reaches desired degree of doneness.
6. Chop bacon. Assemble salads by placing mixed greens in center of plate and heaping asparagus, sweet potatoes, bacon, peas, and avocado slices evenly around edge of plate; top with eggs in center.
7. Add a favorite salad dressing if desired. Or pierce the yolk and toss salad to coat.