Breakfast Salad with O J Vinaigrette and Toast Croutons
What to do with that abundance of hard boiled eggs? Never fear, food fans ~ we here at Apron Strings have a solution: breakfast salad. Yes, you read that right. Salad. For breakfast.
I’m not entirely sure why salads have never caught on for breakfast. They are a nice way to start the day off on the right foot food wise: light, refreshing, leafy greens and veggies with some sliced eggs and a few toast croutons and some OJ vinaigrette.
Eat this to start your day and who knows what you can accomplish. Can world peace be far behind?
O J VINAIGRETTE
2 tablespoons frozen orange juice concentrate, thawed
1 tablespoon lemon juice
Salt and pepper
2 teaspoons plain yogurt
1/4 cup extra virgin olive oil
Whisk together in the listed order.
Check out other bloggers’ Easter leftover posts:
Easter Leftovers Roundup: Real Mom Kitchen
Easter Ham Leftovers, Taste and Tell
Easter leftovers, Al Dente
Leftover Easter Ham, Cookin Canuck
Love eggs on salad, it makes for a favourite salad for me.
I am with you, Cathy – I love eggs on most ANYTHING.
I think with a side of cupcakes…world peace is certainly in the bag. I LOVE the idea of eating salad for breakfast! this could take down wheaties as breakfast of champions.
Joanne – Cupcakes are the perfect dessert for a breakfast salad! Cheers!
I adore hard-boiled eggs and often eat them for breakfast. Why not salads for breakfast?! Thanks so much for linking to my leftover ham section.
Dara – Agreed! Love your leftover post!