First Class Bleu Cheese Salad

Ingredients

• Egg

  Whole, fresh eggs

  1 large or 50g

• Lettuce

  Romaine or cos, raw

  8 leaf outer or 224g

• Blue or roquefort cheese dressing

  Salad dressing, fat-free

  ½ cup or 133g

• Almonds

  Nuts, raw

  ¼ cup, ground or 24g

• Blue cheese

  ¼ cup, crumbled, not packed or 34g

Directions

1. In a medium bowl, toss together romaine lettuce, blue cheese dressing, toasted almonds, and crumbled blue cheese.
2. Poach egg: Add a small dash of vinegar to a pan of steadily simmering water in a pan on the stovetop. Crack egg into a cup. Slowly tip the egg into the near boiling water. Leave to cook for three minutes. Remove with a slotted spoon, cutting off any wispy edges using the edge of the spoon. Drain onto kitchen paper for a moment to remove excess water, the set on top of salad. Serve immediately.