Tag Archives: recipe

Recipe: Breakfast Salad

I don’t post a lot of recipes.  Mostly because I don’t consider myself a gourmet.  I do love to cook and I convince myself that I am creative in the kitchen.  But after watching Master Chef Jr. with my 10-year-old, I am, in no way, a chef.

This recipe has gotten a lot of buzz.  Salad for breakfast.  Sounds pretty disgusting even as I type it out.  Romaine, chicken, evoo, and balsamic?  No.  Thank goodness. This breakfast salad has exactly what you would eat in an omelette, just cold and in a bowl.

breakfastsalad

I like a good hearty salad.  So this one had to have a lot of texture to it.  I started with two handfuls of organic spinach.  I prefer organic spinach to non-organic because I think the flavor is stronger, kind of as it was meant to be.  I added 4 hardboiled organic egg whites.  Again, I always eat organic or free range eggs for the same reason.  They just taste better.  I also just use the whites since they are chock full of protein, contain no fat and no cholesterol.  Then I threw in about 1/8 cup of shredded cheddar cheese to add a bit more protein.  You don’t want to add too much cheese because it increases your fat and calories of the day, but add enough to taste.  The only other thing that I would’ve added would be some diced crispy bacon. I don’t buy bacon bits, but only use fresh bacon on my salads and didn’t have any on hand first thing in the morning. Top with the same ratio as the cheese.

For the dressing I use a simple honey mustard that I made from scratch:

1 part mustard

1/5 parts honey

2 parts evoo

1 part lemon juice

salt and pepper to taste

It’s sweet and savory.  Perfect for first thing in the morning or for an early lunch.

I hope you enjoy your breakfast salad as much as I did!

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Summer cookin’!

Even though here in the Seattle area we’ve only had about 2 1/2 weeks of summer, I am aware that the end is drawing near.  School shopping is in full force.  Fresh canned goods are being stock piled in pantries.  Even days are beginning to feel a bit shorter.  But in the midst of autumn on the horizon,  I feel the need to keep summer close to me for a bit longer.  The following recipe is by far one of my favorites for summer and something that I make a few times each season.  I hope you enjoy it as much as I do!

Caprese Pasta Salad

  • 1 pound of pasta (any small shape works fine)
  • 5 cups diced beefsteak tomatoes, (2 pounds)
  • 2 cups diced fresh mozzarella, (3/4 pound)
  • 1 small red onion, halved and thinly sliced
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup chopped fresh basil
  • 1 garlic clove, minced
  • Salt and Pepper
  1. In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.
  2. In a large bowl, toss warm pasta with tomatoes, mozzarella, onion, olive oil, basil, and garlic. Season with salt and pepper. Serve warm or chilled with some nice ciabatta bread.