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Breakfast Salad

Breakfast Salad ? Of course, why not ! This salad is a huge hit with my family, not only for brunch, but lunch or as a light dinner as well

Breakfast Salad

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.

Breakfast Salad

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 !

Breakfast Salad

Breakfast Salad

Breakfast Salad
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Breakfast Salad ? Of course, why not ! This salad is a huge hit with my family, not only for brunch, but lunch or as a light dinner as well
Course: Breakfast, Light Dinner, Salad
Servings: 4 People
Author: Linda Nortje
Ingredients
  • 2 TB Olive Oil extra virgin
  • 6 Sausages Russians, Franfurters etc
  • 250 g Bacon ( 8 oz )
  • 250 g White Button Mushrooms halved ( 8 oz )
  • 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
Instructions
  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.

LINDA

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Recipe Rating




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Jamie Sherman

Thursday 3rd of March 2016

What a great idea! I never would have thought to make a salad for breakfast!

Evelyn Osborn

Thursday 3rd of March 2016

What an different kinda of breakfast or even salad! Love it!

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