Breakfast Salad

Breakfast Salad

What? Salad for breakfast? Oh why not.

This recipe for Breakfast Salad may be better suited for brunch or even lunch for most people , but since I’ve been trying to get more greens in my diet, I decided to give it a try. After all, it’s hard adding greens to your breakfast other than in a smoothie, and sometimes I get tired of that.

Nutrition Powerhouse

This breakfast salad has got all the nutritional heavy hitters—fresh spinach, tomato, nuts (we never eat enough of those), avocado, yogurt, eggs and olive oil. And, yes, bacon! Bacon probably puts this chopped Breakfast Salad is in the “healthier not healthiest” category, but it sure is a tasty addition. If it’s getting you to eat more grains, I say it’s s staying in as healthy.

If I plan ahead, I can get everything prepped the night before. With the exception of the avocado that seems to turn brown before my eyes, all the ingredients keep well in separate containers in the fridge. I wait until morning to handle baking the bacon.

Forever the optimist when it comes to food, I think the smell of bacon cooking in the morning might just convert the kiddos or any other members of the family who shy away from veggies to get on board with my whole Breakfast Salad idea.

Perfect Grab-and-Go Meal

Try packing this salad in a Mason jar for a “grab-and-go” breakfast as you run out the door in the morning.

I may just add some chickpeas for added protein the next time I make this.

NOTES:  BACON:  I usually make it in the microwave, but I will say that baking the bacon in the oven makes it taste even better. It doesn’t spatter and cleanup is pretty easy. So, if you have time, 15-20 minutes, give the oven method a try.

LINE a sheet pan with foil and PLACE cooling rack into the pan. PLACE the bacon on the cooking rack and BAKE until crisp (about 15-20 minutes depending on thickness of the bacon). DRAIN the bacon on paper towel, and when cool enough to handle, CRUMBLE it into small pieces.

Print Recipe

Breakfast Salad

Author: Anita's Table Talk

Ingredients

For the Dressing

• 2 Tablespoons fresh lemon juice (juice from about 1 lemon)
• 1 teaspoon honey or a little more to taste (kids like sweet)
• 1 teaspoon Dijon mustard
• ¼ cup olive oil
• ¼ cup plain yogurt
• ¼ teaspoon salt

For the Breakfast Salad

• 3-4 slices bacon, cooked crisp and crumbled (see notes)
• 2 cups chopped fresh greens (I used spinach and romaine)
• 2 hard boiled eggs, chopped or sliced
• 1 avocado, cubed
• ¼ cup chopped pecans or sliced almonds (optional)
• ¼ cup chopped tomato
• freshly grated Parmesan cheese (to taste)

Instructions

For the Dressing

• COMBINE all dressing ingredients in a bowl and WHISK together until well blended. TASTE and ADJUST the flavor to taste. (I sometimes add a little extra lemon juice or even ¼ teaspoon cider vinegar).

For the Salad

• COMBINE all the salad ingredients. ADD half of the dressing, and GENTLY TOSS, adding dressing a little at a time until salad is evenly coated. SERVE.

NOTES

• BACON: I usually make it in the microwave, but I will say that baking the bacon in the oven makes it taste even better. It doesn’t spatter and cleanup is pretty easy. So, if you have time, 15-20 minutes, give the oven method a try.
• LINE a sheet pan with foil and PLACE cooling rack into the pan. PLACE the bacon on the cooking rack and BAKE until crisp (about 15-20 minutes depending on thickness of the bacon). DRAIN the bacon on paper towel, and when cool enough to handle, CRUMBLE it into small pieces.