Fruit, whole grains and greens for breakfast? Yes! Start your day off right with this breakfast salad recipe and you'll knock out half of your daily veggie quota with the first meal of the day.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2016


Ingredient Checklist


Instructions Checklist
  • 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 topped with quinoa, strawberries and pepitas.


Nutrition Facts

330 calories; protein 9g 18% DV; carbohydrates 31g 10% DV; exchange other carbs 2; dietary fiber 5.9g 24% DV; sugars 6.7g; fat 20.1g 31% DV; saturated fat 2.8g 14% DV; cholesterolmg; vitamin a iu 4810.8IU 96% DV; vitamin c 107.5mg 179% DV; folate 144.2mcg 36% DV; calcium 109.2mg 11% DV; iron 3mg 17% DV; magnesium 131.2mg 47% DV; potassium 598.5mg 17% DV; sodium 186.1mg 7% DV; thiamin 0.2mg 19% DV.

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mmm veggies at breakfast! Read More