This week’s healthy recipe for Breakfast Salad (yes, you read that right) comes from Health Coach, Cindy. She loves this recipe because while breakfast is her favorite meal of the day, it can be difficult to incorporate vegetables.

She says, “This is a great way to get an extra serving of greens in the day! It’s simple and can be prepped ahead of time (which I love) plus it’s versatile - you can add or change any ingredients you prefer!”

PLUS: This is keto and gluten friendly  - and can be dairy free if omitting parmesan. Enjoy!

Breakfast Salad 

Ingredients: 

• 2 slices of bacon, crumbled 

• 1 egg, cooked to preference 

• A handful of mix greens (or leafy greens of choice) 

• ¼ sliced avocado 

• 4-5 baby gold potatoes halved 

• ½ cup cherry tomatoes halved 

• ¼ red onion diced 

• Shredded parmesan topping (optional) 

For the vinaigrette: 

• 2 TBS extra virgin olive oil 

• 1 tsp white wine vinegar 

• ½ tsp whole grain mustard 

• Salt and pepper to taste 

Instructions: 

1. Preheat cast iron skillet over medium high. Add bacon and cook until crispy about 5-7 minutes. Drain excess fat and transfer bacon to paper towel lined plate. (Note – if cooking in bulk preheat oven to 400 degrees and add package of bacon to a 9x11 in baking sheet. Add bacon for about 20 minutes, less if it’s not thick cut) 

2. Place potatoes in a small saucepan and cover with cold salted water by 1 inch. Bring to a boil and simmer until just tender, about 6-8 minutes – drain well. (Note – for bulk use a pound to a pound and a half potatoes and cook in large sauce pan for 8-12 minutes) 

3. Make the vinaigrette: In a small bowl or lidded container, mix together olive oil, vinegar, mustard and season with salt and pepper to taste. 

4. To assemble the salad - place greens in a medium to large bowl, top with bacon, potatoes, egg, tomatoes, onion, avocado and parmesan. Pour the mustard vinaigrette on top and gently toss to combine.