Not Oatmeal Breakfast Salad

For the ladies and gents who asked. Salad is good any time of day. I like it in the am instead of hot cereal. In this case bulgur subs for oatmeal, but so could barley or wheat berry. Any whole grain. The veg can be poached from leftovers. Do yourself a favor and dress with olive oil or lemon juice, or better yet make a super simple vinaigrette that has zero of the additives of store brands.

1/2 cup cooked bulgur warm, cold or room temp

Handful cooked green beans whole, or 1 inch

Handful grape tomatoes, halved

1/4 bell pepper, sliced and diced

2 spoonfuls feta (or cooked white beans for dairy averse)

Sprinkle of chopped parsley, dill, both or nothing

Vinaigrette

1 tablespoon olive oil

2-3 teaspoons white vinegar

1 teaspoon-ish

A few grinds of pepper

2 big pinches salt

Shake & drizzle over salad

Double down if you're feeding more than one

Eat – B

 

Eat Your Veg

It's the “It” vegetable of the day, but don't let that deter you from making this dish at home. I will also say – unless you're meat free, ordering cauliflower as a main while dining out is a big fat…well, you know. It's a pretty big markup for little investment. Do it if the chef is your bestie.

For all others consider, click here for the 1-2-3 recipe.

 

Eat – B

 

Breakfast salad for Meat-free Monday

 

Despite my sweet teeth, I mostly prefer savory for breakfast. If grains and veggies are not your daybreak cup of tea, try this salad for lunch or dinner. It tastes the same.I made this as a single serving but double or quadruple. It keeps well for a couple of days and travels nicely too! 

Ingredients
1/4 cup barley, cooked 
1 pickling cucumber, chopped 
Handful of cherry tomatoes, chopped 
1 tablespoon dill, chopped 
1 teaspoon olive oil
1/2 teaspoon-ish red wine vinegar 
1 oz feta, crumbled 
Salt 
Pepper 

Combine barley, pinch of salt & up to 1 cup water. Boil & reduce to simmer, cooking until it's just slightly chewy. Drain excess water if there is any. Cool slightly & combine all other ingredients. Adjust pepper, salt & vinegar to taste. I like to assemble it when it's warm. You could add red onion or chives, but even I don't indulge at breakfast. :)

 Eat - B

 

Not Breakfast Salad

Breakfast rice, nuts & fruits. I've adapted this from The French Women Don't Get Fat Cookbook. The original calls for protein rich quinoa, but I opt for brown rice. Both options are gluten free and the nuts add protein regardless. Eat before a beach holiday or after splitting a bottle of wine (plus some really rocking cheese biscuits) for dinner.

1 cup cooked brown rice, hot

1 small dab butter

1 splash milk

1 squeeze lemon juice

6-7 chopped dried apricots

Small handful dried cranberries

2 tablespoons toasted mixed nuts (here it is almonds)

Sprinkle of salt, optional

Combine & dine – B

 

Breakfast Salad Twist

I was going for the toast when I remembered the leftover ear of grilled corn, and I mean grilled. Rich in color, requested by my youngest who saw the picture on tv, grilled corn. I'd cut off the kernels from the last ear after dinner. We all agreed we loved it, except for the older one who eats corn, but not on the cob (yes, really).

Add to it whatever you have in the produce bin. To me, grilled corn and avocado are the best of friends. Today's BS (breakfast salad 😉 includes half an avocado, both yellow and red cherry tomatoes, an unnamed hard Italian cheese, cucumber, the juice of half a lemon, a glug of olive lil, salt & pepper. That's it. I love fresh herbs – chive, cilantro, & basil come to mind. But it was pouring – 'nuff said!

Eat up – B

 

Gluten free Breakfast Salad :-)

Yes, I woke up craving a breakfast salad. Actually, coffee…and a stale chocolate covered, raspberry, kosher for Passover marshmallow. But after that, a breakfast salad.

The cool thing about salad is it can literally be made from anything to suit any palate, aversions and allergies. To prove my point, one lovely, well known event venue not far from the house offered “candy salad” as a bar/bat mitzvah menu option. If the overall price had been more budget friendly, we might even have gone there!

Since I also obsessively worry about wasting the vegetable bin, making salad can ease my anxiety. That's how the whittled carrots got shredded into today's mix.

Salad for breakfast can satisfy several of the day's produce requirements (unless it is the aforementioned “candy salad”). And while some elements can be cooked, they don't need to be, making it a perfect beginner dish. Any extra protein can be added to round out the dish.

SOTD (salad of the day) Ingredients:

Handful of sugar snap peas, slivered

Smaller handful of carrots or 1 large carrot, shredded

1/2 small yellow pepper, matchsticked

3 oil soaked sun dried tomatoes, chopped

Sprinkle of feta or goat cheese

Drizzle olive oil

Splash white vinegar

Sprinkle salt & pepper

Pinch sugar

Combine all ingredients. Adjust dressing. Serve.

Endnote: keeps for the road, EZ additions or substitutions include leftover chicken, pork, chickpeas, chive, scallions, cherry tomatoes…get the picture?

Enjoy – B

 

Breakfast Salad Redux

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

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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