Eileen’s Everyone Eats Right™

Open-faced fried egg and greens sandwich with fruit salad, March 2011

With this post I hope to inspire you to make your own salad dressings. Homemade dressings are flavorful and fresh and can add variety and interest to greens so they won’t be just a healthy obligation but something you’ll look forward to.

This open-faced fried egg and greens sandwich is delicious made with balsamic dressing (recipe below). For brunch or a light supper, serve it with a fruit salad on the side (recipe below).

OPEN-FACED FRIED EGG AND GREENS SANDWICHES
Start to finish: 25 minutes
Servings: 4

1 1/2 cups dark leafy greens such as arugula and/or spinach
2 tablespoons balsamic dressing (such as Best Balsamic Dressing, below)
1 tablespoon butter, melted
4 slices Italian, ciabatta, or sandwich bread (for gluten-free use Udis whole grain or Rudi’s gluten-free)
1 tablespoon butter
4 eggs
Salt and pepper
4-8 slices mild cheese such as farmer’s or provolone

Preheat oven to 350°F.

Toss greens with dressing.

Brush melted butter on one side of bread slices, and place on a baking sheet. Bake butter side down for 5 minutes, then turn and bake 5 more minutes.

Melt remaining 1 tablespoon butter in a skillet over medium heat. Gently break eggs into hot skillet, and sprinkle with salt and pepper. Cook 2 to 3 minutes until whites are almost set. Cover, remove from heat, and let stand 1 to 2 minutes until whites are set and yolks are cooked to desired degree of doneness.

Top each piece of bread with a slice or two of the cheese. Broil until cheese just begins to melt. Top each slice with some of the greens mixture and a fried egg.

(Recipe adapted from relishrelish.com.)

For a fruit salad, dressing can be as simple as tossing ingredients with a little oil and vinegar.

APPLE, GRAPE, AND WALNUT SALAD
Start to finish: 15 minutes
Servings: 4

1/4 cup lightly toasted chopped walnuts
2 stalks celery, thinly sliced on the diagonal
2 Granny Smith apples, cored and cut into chunks
1 cup seedless red grapes, halved
1 tablespoon apple cider vinegar
2 tablespoons vegetable oil, such as walnut or safflower
Salt and pepper to taste.

Combine all ingredients and toss to coat with dressing.

(Recipe from relishrelish.com.)

This balsamic dressing recipe is one I found recently, and the word “best” in the title fits, because it really is a standout

BEST BALSAMIC DRESSING
Yield: 1/2 cup (4 to 6 servings)

2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon brown sugar
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra virgin olive oil

Mix all ingredients except the oil. Add oil slowly and whisk well. If serving later, whisk again just before serving.

(Recipe adapted from “Sheila’s Best Balsamic Dressing” at food.com.)

These ranch and honey mustard dressing recipes are simple and use ingredients that you might have on hand.

HONEY-MUSTARD DRESSING
Yield: 1 cup (4 to 6 servings)

1/3 cup prepared mustard
1/3 cup honey
1/3 cup mayonnaise

Combine all ingredients and mix well.

(Recipe from New Pioneer Food Co-Op’s Catalyst newsletter.)

RANCH DRESSING
Yield: 1 1/4 cups (6 to 8 servings)

3/4 cup mayonnaise
1/2 cup milk or buttermilk
2 tablespoons chopped fresh parsley or 1 tablespoon dried parsley
1 clove garlic, minced

Combine all ingredients and mix well. Add more milk or buttermilk for thinner dressing, more mayonnaise for thicker dressing.

(Recipe from relishrelish.com.)