Breakfast Salad? Are You Kidding Me?

Breakfast Salad? Are You Kidding Me?

by | May 16, 2012 | Recipes

When I read the name of recipe in USA Weekend Magazine the weekend before Mother’s Day, my reaction was…breakfast salad? Are you kidding me? But a quick skim of the ingredients showed the recipe met the requirements for our healthy eating checklist:

Non-dairy for me √
No sugar for Hiram √
Lots of veggies for both of us √
High protein for high exercise days √
Easy to make √
Easy to substitute ingredients √

So last night, we tried the recipe – turning it into supper salad by serving it with baguette on the side – and it immediately received the coveted Hiram seal of approval. Not a wow-this-is-good seal of approval. But a wow-how-soon-will-you-serve-this-again seal of approval. Yup, it was that good. Don’t take my word for it, though. Try it and leave a comment about your family’s reaction to breakfast salad…any time of day.

Breakfast Salad

8 slices Canadian bacon (original recipe called for 4, but no way would Hiram go for that)
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice (original recipe called for balsamic vinegar)
1/2 teaspoon Dijon mustard
salt and pepper to taste
8 cups lightly packed, washed baby spinach leaves (about 8 ounces)
1/2 cup sweet red, orange, or yellow pepper thinly sliced (original recipe calls for 2 cups cherry tomatoes, cut in half)
4 hard-boiled eggs, peeled and chopped

Cook Canadian bacon in lightly oiled skillet over medium heat until golden brown, about 5 minutes, turning once. Remove from skillet and cut into 1/2″ strips. Set aside.

In a small bowl, whisk together oil, lemon juice, mustard, salt, and pepper. Place spinach leaves and sweet peppers into a large serving bowl. Add dressing and toss to coat evenly. Spoon spinach/sweet pepper mix evenly onto four dinner plates. Top each serving with 1/4 of egg and Canadian bacon. Serve immediately.

Fruit Salad with Honey-Lemon Dressing

Fruit Salad with Honey-Lemon Dressing

by | Apr 13, 2011 | Recipes

Today proved to be one of those days when nothing went as I anticipated, but everything went exactly as God intended it to unfold. So I’m pulling out this easy recipe – hoping it hasn’t already been posted – and passing it along to you.

Fresh fruit salad is a favorite in our family, and the honey-lemon dressing (another one of those gems from my sister-in-law) adds a perfect punch. You can alter it to include whatever fruit is in season or whatever ingredients appeal to your picky eaters. In other words, take this recipe and make it your own!

Fruit Salad with Honey-Lemon Dressing

1 apple, cored and chopped
1 orange, peeled and segmented
1 banana, sliced
1/2 cup grapes, halved
1 cup fresh pineapple, cubed
1 kiwi, peeled and chopped
1 pear, cored and chopped
1 peach, pitted, skinned and chopped
The juice from half of a lemon
honey to taste (2 – 3 tablespoons)

Wash and prepare three or four of the fruits listed above, or any others you want to add. Combine them in a medium salad bowl. Squeeze lemon juice into a small bowl. Stir in honey until mixture is sweet/tart to taste. Pour over fruit and stir. Serves 4.