Whole Wheat Bread and Vegetable Salad

Ingredients

• Egg

  Whole, fresh eggs

  1 large or 50g

• Salt

  Table

  1 dash or 0.4g

• Whole-wheat bread

  Commercially prepared

  2 slice or 56g

• Olive oil

  Salad or cooking

  ½ tsp or 2g

• Asparagus

  Raw

  2 spear, medium or 32g

• Cucumber

  With peel, raw

  ¼ cucumber or 75g

• Cherry tomatoes

  Red, ripe, raw, year round average

  ½ cup cherry tomatoes or 75g

• Raisins

  Seedless

  ½ oz (60 raisins) or 14g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Vinegar

  Cider

  ½ tbsp or 7g

• Plain yogurt

  Low fat, 12 grams protein per 8 ounce

  1 tbsp or 15g

• Sunflower seed kernels

  Seeds, dry roasted, without salt

  1 ¾ tbsp or 15g

Directions

1. Beat eggs until foamy in a bowl, adding a dash of salt.
2. Fully coat both sides of the whole wheat bread with the egg mixture.
3. Heat a little olive oil in a skillet and cook the bread until golden on both sides, adding the asparagus to cook simultaneously.
4. Cut the bread and cucumber into small cubes. Halve the cherry tomatoes and cut asparagus into smaller pieces.
5. Combine all ingredients in a bowl, adding olive oil, cumin, and vinegar. Mix well.
6. Top with yogurt, raisins, and sunflower seed kernels. Enjoy!

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