Breakfast Salad - Bravabod
Recipes

Breakfast Salad

Valentina

All the breakfast favorites, in one richly textured and easy-to-prepare salad. Juicy oranges, salty bacon, crumbly eggs, and crunchy greens, all enrobed in a light honey-mustard vinaigrette. It might sound odd at first, to add the oranges to the mix, but they add such a refreshing touch of citrus that brightens all the other flavors. Serve this as a light brunch, weekday lunch, or dinner. It goes especially well alongside a thick slice of avocado-mashed toast.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 2-3 days w/o dressing


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
  1. Step 1: Whisk together all dressing ingredients until smooth. Store in refrigerator.
  2. Step 2: Cut off the peel and white pith from the oranges. Segment them into wedges or cut horizontally into rings. Set aside.
  3. Step 3: Cook the bacon in a pan or the oven until crispy. Once cooled, chop into bite-sized pieces.
  4. Step 4: Combine all salad ingredients in a large mixing bowl. Pour the dressing, to taste, on top and stir.
  5. 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

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

liked this

Freeze For Not recommended

Best by 2-3 days w/o dressing


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
  1. Step 1: Whisk together all dressing ingredients until smooth. Store in refrigerator.
  2. Step 2: Cut off the peel and white pith from the orange(s). Segment it into wedges or cut horizontally into rings. Set aside.
  3. Step 3: Cook the bacon in a pan or the oven until crispy. Once cooled, chop into bite-sized pieces.
  4. Step 4: Combine all salad ingredients in a large mixing bowl. Pour the dressing, to taste, on top and stir.
  5. 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:

3 Servings

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