Microgreens Breakfast Salad

My daughter Sarah took me out to lunch recently in Asheville – a great place for quirky restaurants with the most amazing foods! This restaurant was a charming little ‘hole in the wall’ place that used all local and organic products and it was the best salad I’ve ever had!

I’ve re-created that recipe using Microgreens as well as regular salad greens. This recipe makes two healthy sized portions for a delightful lunch. With the potatoes and egg it’s filling enough for Hubbie and the poppy seed or honey mustard dressing makes it seem indulgent because its taste reminds me of deviled eggs. And it’s mostly greens so you can pig out without guilt! Yum!

Ingredients

2 cups mixed organic greens (I prefer romaine and spinach since the crunchy romaine stands up to the heat of the egg and the potatoes)

1 small or ½ large cucumber, peeled and sliced
1 cup broccoli florets, chopped (I also use the tender parts of the stalk)
2 radishes, sliced
½ red pepper, julienned
½ cup grape or cherry tomatoes
1 cup Microgreens standard blend
2 slices cooked tofu bacon (Morning Star brand is excellent!) cooked, cooled and crumbled
1 medium sized red potato, cubed, salted and peppered to taste and roasted in oven til crisp on the outside and creamy inside

Lastly, 2 eggs over easy (if you don’t like over easy eggs, hard boiled, sliced works just as well)

Directions

Mix all the greens together and divide between two plates. Sprinkle the other veggies over the top. Add the crumbled bacon and roasted potatoes (still warm from the oven) and finish with the over easy egg. Serve with a honey mustard or poppy seed dressing for a yummy salad!

 

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