Breakfast salad? Oh, yes! 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.
Baby Kale Breakfast Salad with Bacon & Egg
Serves 1
Active Time: 15 minutes
Total Time: 15 minutes
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
1. Mash garlic and salt together with the side of a chef’s knife or a fork to form a paste.
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2. Whisk the garlic paste, oil, vinegar and pepper together in a medium bowl. Add kale; toss to coat.
3. Serve the kale salad topped with bacon and egg.
Recipe nutrition per serving: 262 Calories, Total Fat: 22 g, Saturated Fat: 4 g, Cholesterol: 193 mg, Carbohydrates: 6 g, Fiber: 2 g, Total Sugars: 1 g, Added Sugars: 0 g, Protein: 11 g, Sodium: 345 mg, Potassium: 358 mg, Folate: 91 mcg, Calcium: 107 mg
Carbohydrate Servings: 1/2
(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)
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