Breakfast Salad Food

ALL DAY BREAKFAST SALAD

Steps:

• Place spinach in a bowl. Add the Balsamic Dressing and the tomatoes and toss. Top with the egg, canadian bacon and parsley leaves. Serve with the pita pieces.
• In a bowl, whisk together the olive oil, vinegar, and mustard. Season, to taste, with salt and pepper.

SAVORY BREAKFAST SALAD (20 MINUTES!)

Steps:

• Heat a larger skillet over medium heat. Once hot, add oil (or water), sweet potatoes, salt, and pepper and stir to coat. Arrange in a single layer to ensure even cooking and place a lid on top to steam.
• Cook for 3-4 minutes. Then uncover and flip the potatoes to ensure even cooking. If browning too quickly, turn heat down to medium-low. Continue cooking until golden brown on both sides and tender - about 10-15 minutes total.
• In the meantime, prepare dressing by adding lemon juice, olive oil, salt, and pepper to a small jar or mixing bowl and shaking or whisking to combine. Taste and adjust flavor as needed, adding more lemon for acidity, oil for creamy texture, or salt and pepper for overall flavor. Set aside.
• To serve, divide greens between serving plates and top with roasted sweet potatoes, blueberries, avocado, hummus, hemp seeds (optional), and parsley (optional). Serve with dressing on the side.
• Enjoy immediately. Leftovers will keep (stored separate from dressing) for 2-3 days, though best when fresh. I like storing my salad dressing at room temperature (up to 2 days).

BREAKFAST EGG SALAD

Steps:

• In a bowl, combine crumbled eggs, bacon, cheese, and yogurt.
• Serve on Breakfast Bread of your choice.
• Wrap in waxed paper and take it to go.

HEALTHY BREAKFAST SALAD

Steps:

• Add the cucumber, cherry tomatoes, red pepper, avocado, basil, parsley, and nuts to a medium-sized mixing bowl. Add the olive oil, sea salt, and pepper and toss to coat.
• Heat the butter in a non-stick frying pan over medium heat. Crack the eggs into the pan and cook for 3-5 minutes, until done to your liking. Divide the salad between two plates and top each with an egg.

ISRAELI BREAKFAST SALAD

Steps:

• Halve the cucumber lengthwise, score with the tines of a fork, sprinkle with salt and let stand for 30 minutes.
• In mixing bowl combine the cheeses with the onion, green pepper, lemon juice and olive oil.
• Mix thoroughly and season generously with salt and pepper.
• Drain the cucumber and cut into small cubes.
• Mix into the cheese mixture.
• Transfer to a shallow serving bowl and garnish with the mint sprigs and let stand in a cool place for 1/2 hour before serving.

EASY BREAKFAST SALAD

Steps:

• Heat 2 teaspoons oil in a large skillet over medium heat. Once hot add onion and sauté for about 5 minutes.
• Add greens and roasted cauliflower and toss to combine. Sprinkle with sea salt. Cook, stirring often, 2 minutes or just until greens begin to wilt.
• Transfer veggies to a salad bowl and then crack two eggs into the same pan, adding a little more oil if needed. Cook eggs to desired consistency (I like mine sunny side up) sprinkle with salt and pepper and place on top of sautéed greens.
• Top bowl with microgreens, fresh dill and sliced avocado. Serve with more salt and pepper and hot sauce if desired.

BREAKFAST SALAD

Steps:

• Preheat oven to 350°F. In a shallow baking pan toss bagel pieces with olive oil. Bake about 10 minutes or until crisp and golden brown.
• Meanwhile, in a serving bowl layer salad greens, tomatoes, bacon, avocado, blueberries, and walnuts.
• In a small screw-top jar combine yogurt, olive oil, bagel seasoning, lemon juice, and pepper. Seal jar and shake to combine.
• Drizzle dressing over salad. Top with bagel croutons and eggs, if desired.

THE BREAKFAST SALAD

Steps:

• Preheat the oven to 400 F and line a baking sheet with parchment paper.
• Roll the sausage into 1/2 inch meatballs and place on the parchment paper, then bake for 15 minutes, until browned and fully cooked through.
• While the meatballs are cooking, peel the eggs and cut each into 8 pieces.
• Combine the eggs, tomatoes, onion, avocado, meatballs, cilantro, salt, pepper, and lemon juice into a large mixing bowl and stir until the egg yolks and avocado become a little creamy.
• Spoon into a bowl and enjoy! Will keep covered for 3 days in the refrigerator.