{"id":3894,"date":"2012-05-16T07:00:37","date_gmt":"2012-05-16T12:00:37","guid":{"rendered":"http:\/\/jolenephilo.com\/staging\/?p=3894"},"modified":"2012-05-15T18:27:27","modified_gmt":"2012-05-15T23:27:27","slug":"breakfast-salad-are-you-kidding-me","status":"publish","type":"post","link":"https:\/\/jolenephilo.com\/staging\/breakfast-salad-are-you-kidding-me\/","title":{"rendered":"Breakfast Salad? Are You Kidding Me?"},"content":{"rendered":"

\"\"<\/a><\/p>\n

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

Non-dairy for me \u221a
\nNo sugar for Hiram \u221a
\nLots of veggies for both of us \u221a
\nHigh protein for high exercise days \u221a
\nEasy to make \u221a
\nEasy to substitute ingredients \u221a<\/p>\n

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.<\/p>\n

Breakfast Salad<\/strong><\/p>\n

8 slices Canadian bacon (original recipe called for 4, but no way would Hiram go for that)
\n3 tablespoons extra-virgin olive oil
\n2 tablespoons lemon juice (original recipe called for balsamic vinegar)
\n1\/2 teaspoon Dijon mustard
\nsalt and pepper to taste
\n8 cups lightly packed, washed baby spinach leaves (about 8 ounces)
\n1\/2 cup sweet red, orange, or yellow pepper thinly sliced (original recipe calls for 2 cups cherry tomatoes, cut in half)
\n4 hard-boiled eggs, peeled and chopped<\/p>\n

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.<\/p>\n

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.<\/p>\n","protected":false},"excerpt":{"rendered":"

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 \u221a No sugar for Hiram \u221a Lots of veggies for […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[9],"tags":[165,1611,1612,436,1576,1471,1028,1315],"class_list":["post-3894","post","type-post","status-publish","format-standard","hentry","category-recipe","tag-breakfast","tag-canadian-bacon","tag-coveted-hiram-seal-of-approval","tag-food","tag-non-dairy","tag-recipe-2","tag-salad","tag-usa-weekend-magazine"],"yoast_head":"\nBreakfast Salad? 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