I could eat salad everyday and this Breakfast Salad is no exception. This is a rich, hearty salad which is just perfect for lunch or a light dinner as well.
The salad with a poached egg and a slice or two of toast and you will be set for brunch, and by now, if you have been following With A Blast a while, you should know we love our weekend brunches.
It also looks fabulous and your family or guests will definitely be surprised to find a salad on the breakfast or brunch table.
I normally have one or two favorite ingredients in a salad, but this Breakfast Salad just about covers all my favorites in one.
We often have the salad as a light dinner as well, especially with the record breaking heatwaves we have been experiencing in Gauteng lately. A crusty roll on the side and we are one happy family !
2 TB Olive Oil
6 Sausages, Russians, Franfurters etc
250g Mushrooms, halved
1 cup Italian Cherry Tomatoes, halved and whole
3 Handfuls Mixed Herb Salad Greens
1 Handful Arugula
1/2 cup Feta Cheese, cubed
2 t White Vinegar
1 t Dijon Mustard
Salt and Pepper, to taste
1.) Heat the Oil over high heat in a skillet – fry the Sausages until crisp outside – remove, cool and slice (set aside)
2.) Using the same skillet fry the Bacon until crispy – remove, cool and chop (set aside)
3.) Add the Mushrooms to the same skillet – cook until just soft and golden – remove and cool (set aside)
4.) Arrange the Salad Greens and Arugula on a serving plate – combine the Sausage slices, chopped Bacon, Mushrooms, Tomatoes and Feta – arrange over the Greens.
5.) Mix together the Vinegar and Mustard – drizzle over the salad.
6.) Season to taste with Salt and Pepper.
Serve immediately or you can get everything all cooked up and put together shortly before serving.