This breakfast salad is a tasty way to start the day off right with a serving of healthy salad greens and a light, tangy dressing.
I think I’ve said this before, but weekend brunch is pretty much my favorite meal out there (well, thanksgiving might trump brunch but I think that goes without saying). I know I could never work in a restaurant because I loathe rushed cooking. Don’t get me wrong, I do it quite a bit for weeknight dinners, but I don’t enjoy it like I do on weekends where there isn’t a huge rush and I can take my time. I think food turns out better when you have the time to leisurely taste-test and adjust and aren’t just on auto-pilot.
This breakfast salad recipe was born on one of those lazy Sunday mornings where I wanted a savory but light breakfast and didn’t want to rush. Potatoes and bread seemed too heavy and a veggie scramble was just too boring. Half hour later, the breakfast salad was brought into this world at 9:37am, weighing 1 pound, 1 ounce with a creamy yogurt based dressing.
This tasty salad is easy to scale up if you’re trying to feed more than just yourself. I’m not a big fan of veggie bacon, but I’m sure you could improvise in other ways to make this vegetarian without missing a beat. Adding cheddar and throwing in an extra poached egg would probably do the trick. I bet avocado would be great in this too.
All this talking about breakfast salad is making me hungry and brainstorming on how it could be tweaked is giving me ideas for breakfast salad version two. Vegetarian or not, the breakfast salad is here to stay and however you change the fixings in this recipe, I’m sure you’ll be as pleased with the results as I was.
- Salad
- 2 cups salad greens
- 1 small tomato, chopped
- 1 large slice or 2 small slices cooked bacon, crumbled
- 1 egg
- 1 Tbsp. grated parmesan
- Dressing
- 2 Tbsp. Nonfat Greek yogurt
- 1 clove minced garlic
- ½ tsp. lemon juice
- ½ tsp. dijon mustard
- 1.5 tsp. olive oil
- Salt and pepper to taste
- Crack egg into a small cup or ramekin and set aside.
- Fill a small sauce pan with an inch and a half of water and heat over medium-high heat.
- While waiting for water to boil, whisk yogurt, garlic, lemon, and dijon together. Stream in olive oil while whisking. Season dressing to taste with salt and pepper.
- Reduce heat to bring water down to a simmer. Use a slotted spoon to swirl simmering water. Immediately after doing this, gently drop egg into simmering water. Cook egg for 2-3 minutes until whites are fully cooked, but yolk is still runny. Remove egg using slotted spoon and rest on a kitchen towel to soak up water.
- Mix salad greens, tomato, bacon, dressing, and parmesan. Once tossed, add egg to salad and serve.
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