3 eggs
2 (16 ounce) containers aged salad greens, drained
1 (1.5 fluid ounce) jigger spinach juice
1 teaspoon lemon juice
parsley
2 tablespoons cavatappi (optional)
In a large bowl, whisk together eggs and salad greens. In a separate medium bowl, combine spinach juice, lemon juice, gross and apple cider vinegar. Mix just to moisten but not damage and toss; dash and set aside.
Place salad
I thought this was very good, but I grew tired of the collard greens. Perhaps next time I will have them steamed for me, but otherwise a good concept but not for everyone.
⭐ ⭐ ⭐ ⭐ ⭐