I never thought about eating a salad for breakfast until I had brunch at The Sweet Life Bakery. Owner Stephen Wilson serves a salad with every brunch entrée because his wife’s aunt turned them onto it. ”She’s a great cook,” he adds. I think it’s a clever and refreshing way to sneak some extra veggies into your diet!
But what if you have a sweet tooth? I like a little something sweet at breakfast time, so I created a morning salad with blueberries and a maple-balsamic dressing to satisfy my craving. This salad is great served with an egg dish (like Quiche) or with French toast.
Blueberry Almond Salad – Serves 4 as a side-salad
- 5 oz. package organic greens (I used baby lettuce/spinach blend)
- 1 cup blueberries
- 1/4 cup sliced almonds
- 3 T light olive oil (or other light-tasting vegetable oil)
- 1 T maple syrup
- 1 1/2 T good-quality balsamic vinegar
In a clean jar, combine olive oil, maple syrup, and balsamic vinegar. Shake well until combined.
Place lettuce in a large bowl. Toss greens with dressing to coat well (I use my hands to get every leaf coated).
Add blueberries and toss gently. Divide among 4 bowls and serve each with 1/4 of the sliced almonds.