The unconventional morning meal ~ Breakfast Salad with Cinnamon Toast Croutons and Maple Vinaigrette. Who knew a salad for breakfast could be so good?
I’ve noticed a trend here in Asheville and on the menus of other popular breakfast joints around the country ~ salad for breakfast. Before you turn up your nose, let me clarify. These breakfast salads are not bland leafy side-salads with bottled ranch dressing, but bold hearty meals. A good breakfast salad encompasses everything that makes breakfast so appealing: carbs, eggs, pork-fat and sweet accents.
After exploring these salads at several favorite breakfast joints, I decided to work on my own version.
First, I wanted to put my family’s favorite morning flavors into the salad. That way, it would be hard for the kids to resist. My version had to include: bacon, maple syrup, cinnamon toast and eggs.
The Cinnamon Toast Croutons were the first inspiration. Truly, I could eat a whole pan of these babies. In fact, it’s important not to make them too far in advance, or there will not be any left for the salad. Maple Vinaigrette provides a sweet and poppy essence with apple cider vinegar and Dijon mustard. The addition of candied nuts and dried cherries offers a granola-like quality.
Prepare your morning eggs just the way you like them, and pile it all on a bed of crisp baby spinach. THIS, my friends, is a great way to start the day!
Eat breakfast like a King, lunch like a Prince, and dinner like a Pauper. ~ Adelle Davis
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