Arugula salad and egg baked potatoes
This salad and egg are meant to be served over a baked regular or sweet potato but you can also enjoy the salad and egg on their own for zero SmartPoints values.
2 cup(s), baby variety
1 cup(s), halved
1 large, minced
Plain baked potato(es)
4 small, kept hot and split open
1 tbsp(s), chopped
Crushed red pepper flakes
- Combine arugula, tomatoes, shallot and vinegar in a medium bowl; season with salt and pepper and toss to coat.
- Poach or fry eggs with cooking spray.
- Serve salad over baked potatoes, topped with eggs; garnish with scallions and red pepper flakes.
- Serving size: 1 potato, 3/4 c salad and 1 egg
For the tastiest baked potatoes, scrub and poke with a fork, bake on a baking sheet at 400°F until fork tender, about 45 minutes. Scoop out flesh and mash with some non-fat plain Greek yogurt, salt and pepper to taste. Spoon back into the shell and serve.