Salad for Breakfast? WHY NOT?

It’s time to switch up your morning routine

How’s that cereal tasting these days after three months of the same thing every morning? Don’t you think that maybe it’s time to add something new to your day’s start. Let’s see if we can’t get the juices pumping by introducing something new to your day. How about salad for breakfast?

What? Salad for breakfast? You’ve got to be kidding! A bowl of lettuce to start the day? Well, not so fast. That breakfast salad doesn’t have to just be a bowl of lettuce. How about adding a poached egg, some Canadian bacon, a little yogurt and a little feta cheese. Well, now we’re getting somewhere. And don’t stop there; get creative-start adding other ingredients to your heart’s content. Toss it up and get your day off with an adventure.

Now this all might sound a little weird, but it’s really pretty simple. You’ll be getting lots of antioxidants, vitamins, minerals and fibers that will set your day off with a low-cal treat that will give you the power you need for the whole day. And if you think this is too far removed from the normal breakfast fare, we’ve thrown in a few of your favorites. Here are three ideas that will get your day off and running.

“Eggs Benedict”

Add 1 tsp olive oil to a nonstick pan over medium-high heat. Sauté 8 asparagus stalks cut into 1-inch pieces and 3 oz diced Canadian bacon until asparagus is bright green, about 3 minutes. Whisk together 4 tsp olive oil and 2 tsp each white balsamic vinegar and Dijon mustard, and season with pepper and kosher salt to taste. In a bowl, combine asparagus, Canadian bacon, 1 thinly sliced small shallot, and 5 cups curly endive, torn into bite-size pieces. Toss with dressing. Top each serving with 1 poached egg and cracked pepper. Serve with an English muffin, if desired.

“Lox on a Bagel”

In a blender or food processor, combine 3 Tbsp Greek yogurt, 1/4 cup plus 2 Tbsp feta cheese, 1/4-cup low-fat milk, and freshly ground pepper to taste. Process until smooth. In a bowl, toss together 5 cups spring mix; 1 small cucumber, peeled, seeded, and thinly sliced; 3 oz smoked salmon cut into 1/2-inch ribbons; and 1/2-cup broccoli sprouts. Drizzle with dressing and garnish with a few red onion slices, 1 tsp each sesame and poppy seeds, 2 tsp capers, and 1/2 oz bagel chips.

“BLT Breakfast Salad With Soft Boiled Eggs & Avocado”

In a large bowl combine your cruciferous greens blend, onion, tomato, sunflower seeds and chopped up crispy bacon. Place all of your salad dressing ingredients together in a mason jar. Put the lid on the jar and shake until the dressing has completely come together. Pour the dressing over your salad and work it into the leaves. Use your hands if necessary. Set the salad aside.

Soft boil your eggs. Six minutes in boiling water tends to be the sweet spot for the perfect soft-boiled egg. Once the eggs are done, peel them, slice them open and serve them on top of your salad with some avocado slices.


Breakfast salads just might be the next new thing. Once you’ve tried them, you may never go back. Try one tomorrow.




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