November 16th, 2024
Recipes
Breakfast Salad
Valentina P
- Difficulty
•
- Time 20"
All the breakfast favorites, in one richly textured and easy-to-prepare salad. Juicy oranges, bacon, eggs, and greens with a light honey mustard vinaigrette. It goes especially well alongside a thick slice of avocado toast.
How To MakeDiet Type: Paleo
Shopping List
-
Salad
- 1/2 head romaine, chopped
- 2 navel oranges
- 3 cups raw spinach, chopped
- 5 slices organic bacon
- 4 hard boiled eggs, quartered Dressing
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons honey
- 1 teaspoon dijon mustard
- salt & pepper, to taste
Instructions
- Step 1: Whisk together all dressing ingredients until smooth. Store in refrigerator.
- Step 2: Cut off the peel and white pith from the oranges. Segment them into wedges or cut horizontally into rings. Set aside.
- Step 3: Cook the bacon in a pan or the oven until crispy. Once cooled, chop into bite-sized pieces.
- Step 4: Combine all salad ingredients in a large mixing bowl. Pour the dressing, to taste, on top and stir.
- Serve: This salad is best enjoyed fresh. If making ahead, store with the dressing on the side.
Recipe Notes
Note 1: Every 3 cups of raw spinach is equal to about 3 large handfuls. Note 2: Buy pre-boiled eggs for a time-saving alternative. Or boil up a big batch and enjoy them throughout the week.
Nutrition
All the breakfast favorites, in one richly textured and easy-to-prepare salad. Juicy orange, salty bacon, crumbly egg, and crunchy greens, all enrobed in a light sweet-mustard vinaigrette. It might sound odd at first, to add citrus to the mix, but it adds a refreshing touch that elevates all the other flavors. Do note that if you are strictly limiting your carbohydrate intake, then each orange may be substituted with 1 cup of raspberries. Serve this salad as a light brunch, weekday lunch, or dinner. It goes especially well alongside a thick slice of avocado-mashed toast.
How To MakeDiet Type: Low-carb
Shopping List
-
Salad
- 1/2 head romaine, chopped
- 1 navel orange
- 1 avocado, diced
- 3 cups raw spinach, chopped
- 5 slices organic bacon
- 4 hard boiled eggs, quartered Dressing
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon yacon syrup or low-carb liquid sweetener (1:1 sugar alternative)
- 1 teaspoon dijon mustard
- salt & pepper, to taste
Instructions
- Step 1: Whisk together all dressing ingredients until smooth. Store in refrigerator.
- Step 2: Cut off the peel and white pith from the orange(s). Segment it into wedges or cut horizontally into rings. Set aside.
- Step 3: Cook the bacon in a pan or the oven until crispy. Once cooled, chop into bite-sized pieces.
- Step 4: Combine all salad ingredients in a large mixing bowl. Pour the dressing, to taste, on top and stir.
- Serve: This salad is best enjoyed fresh. If making ahead, store with the dressing on the side.
Recipe Notes
Every 3 cups of raw spinach is equal to about 3 large handfuls. Buy pre-boiled eggs for a time-saving alternative. Or boil up a big batch and enjoy them throughout the week.
Nutrition
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Breakfast Salad
PT20M 1/2 head romaine, chopped 2 navel oranges 3 cups raw spinach, chopped 5 slices organic bacon 4 hard boiled eggs, quartered 2 tablespoons extra-virgin olive oil 2 tablespoons apple cider vinegar 2 teaspoons honey 1 teaspoon dijon mustard salt & pepper, to taste Gluten Free Paleo Low-Carb 3 Servings
Ingredients:
