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Breakfast Salad

Author: Anita's Table Talk


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)


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.


  • 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.