Those who know me from my radio show are familiar with my food idiosyncrasies. As an early, early morning riser, I just couldn't stomach the traditional breakfast foods. Actually, I could eat any number of sweets, danish, donuts etc., but not appropriate for daily consumption. Anyway, I came up with the breakfast salad as an alternative. And as I explained to my son as he was enjoying his high carb, low protein, produce wasteland of a breakfast (cereal), mine is better.
Start with leftover or made to order bulgur wheat, following package directions. Then add fruit or veggies, making it sweeter or more savory. I'm a salt lover, so here is my recipe.
1/4 cup dried bulgur, cooked
Small handful parsley, chopped
Half a tomato, chopped
Half a bell pepper, chopped
1 small cucumber, chopped
1/2 lemon, squeezed
A drizzle of olive oil
1/4 cup crumbled feta
Salt & pepper
Mix the veggies with the bulgur. Dress with lemon juice & olive oil. Toss in the feta. Season with salt & pepper. Easy to double, or make party size! Keeps for a couple of days, but may need some dressing refreshing.
Good any time of day. Add kalamata olives if you like, I do – B
5 thoughts on “Breakfast Salad Redux”
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Served it Saturday with brunch with my friends..substituted whole wheat pearl couscous for the grain…everyone loved it and I’m adding it to my list of “keepers”. I, too, love a morning salad.
mmm.. can’t wait to try this. I’m a big proponent of quinoa, bulgur wheat and couscous, so this sounds amazing! Thanks Betsy.
Thought you might like this – maybe for lunch tho! Xo
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