Yesterday I posted my recipe for Lemon Greek Dressing. Today, a quick post for a breakfast salad. I never thought about doing this until I was talking to my sister about how I’m determined to eat 10+ servings of fruits and vegetables a day. She recommended a breakfast salad. Sounds good to me! This also ties in with my “Veggies for Breakfast” Series. In case you’re interested in seeing more posts, simply search for “Veggies for Breakfast” in the search bar on the right hand side of the page.
Here’s a really quick and simple way to get some greens in for breakfast!
Greek Breakfast Salad with Lemon Dressing
2 cups organic baby greens
2 sunny side up eggs
Toss your greens in the dressing, and top with your two eggs. Enjoy your greens with by breaking your egg yolks over them. Omg my mouth is watering. I love this easy dish!
All of my recipes are gluten free, soy free, dairy free, and nut free, meaning that they are peanut free, cashew free, tree nut free, walnut free, pecan free, and almond free. They are also free of a lot of other grains and legumes because I’m intolerant to them, along with gluten. My recipes are amaranth free, barley free, chick pea free, buckwheat free, fava bean free, flax free, garbanzo free, oat free, rye free, sorghum free, spelt free, and teff free. If there are easy substitutions to make the recipe egg free I try to include them. My recipes are dairy free – I personally am intolerant to whey and therefore can eat butter. Most recipes can be made completely dairy free with a butter substitute. This recipe is also yeast free. Feel free to leave any changes you’ve made in the comments for others to see!