Breakfast Salad
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.
Servings 1 serving
Calories 289kcal
Ingredients
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
- 1/2 tsp. lemon juice
- 1/2 tsp. dijon mustard
- 1.5 tsp. olive oil
- Salt and pepper to taste
Instructions
- 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.
Nutrition
Calories: 289kcal | Carbohydrates: 11g | Protein: 19g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 186mg | Sodium: 492mg | Potassium: 572mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2300IU | Vitamin C: 37.3mg | Calcium: 244mg | Iron: 1.6mg