Yes, salad for breakfast. Now that I’m not a sugar-holic, I find I love and in fact, crave, having greens for breakfast. I start with a foundation of greens, fresh or cooked, usually in the Pyrex bowl pictured above. I love the bigger size because I can be a slob when it comes to eating salad. Who wants their salad covered in balsamic vinegar and olive oil spilling out on the counter, or worse yet, on their clothes?
After the greens (fresh or cooked), come the veggies and protein. I love to throw chunky bits of veggies in because they stay on my fork better when I’ve been up early with a sick child. My favorite protein is cooked bacon, though chunks of cheese and chickpeas are just as good. One time I use leftover roast beef; boy was that good!
I top everything off with the goodies – olives, artichoke hearts, or capers.
Salad Ingredients: Green Lettuce, Tomato, Mushroom, Roast Beef, and Capers
Cooked Salad: Kale and mushrooms sauteed in bacon grease, Irish Cheese, Hard boiled eggs, Celery, Capers