Breakfast salad? Oh yes! Start your day off right with this healthy breakfast recipe. A bowl of good-for-you greens, such as baby kale, will knock out half of your daily veggie quota with the first meal of the day.
Nutrition per serving may change if servings are adjusted.
1 teaspoon minced garlic
Pinch of salt
1 tablespoon extra-virgin olive oil
2 teaspoons red-wine vinegar
Pinch of ground pepper
3 cups lightly packed baby kale
1 piece cooked bacon, chopped
1 fried or poached large egg
Mash garlic and salt together with the side of a chef's knife or a fork to form a paste. Whisk the garlic paste, oil, vinegar and pepper together in a medium bowl. Add kale; toss to coat. Serve the kale salad topped with bacon and egg.
262 calories;22 g fat(4 g sat); 2 g fiber; 6 g carbohydrates; 11 g protein; 91 mcg folate; 193 mg cholesterol; 1 g sugars; 0 g added sugars; 5,069 IU vitamin A; 59 mg vitamin C; 107 mg calcium; 2 mg iron; 345 mg sodium; 358 mg potassium
Vitamin A (101% daily value), Vitamin C (98% dv), Folate (23% dv)
I eat this as a lunch instead and god do i love it! One of my favorite meals.
January 31, 2018
By: Cathy B
This is awesome! Filling and flavorful. Very easy to prepare. I used fresh kale from stock, removed the center veins, which gave more texture and held up well with the egg.
January 15, 2018
This was actually pretty good. I wasn't so sure before making it. All the flavors were good but eating an egg on the salad was ok. I'll maybe have the salad separate with the egg and bacon together next time