Ellie's All-Day Breakfast Salad

By Ellie Krieger, MS, RD

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Ingredients

  • 4 slices Canadian bacon (4 ounces)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste
  • 8 ounces baby spinach leaves (about 8 cups lightly packed)
  • 2 cups cherry or grape tomatoes, cut in half
  • 4 hard-boiled eggs, peeled and chopped
  • 1/2 cup chopped fresh flat-leaf parsley leaves

Cooking Instructions

  1. Cook the Canadian bacon in a medium nonstick skillet over medium heat until golden brown, about 5 minutes, turning once. Remove from the skillet and cut into 1/2-inch strips. Set aside.
  2. In a small bowl, whisk together the oil, vinegar, and mustard. Season with salt and pepper.
  3. Place the spinach in a large serving bowl. Add the dressing and toss to coat evenly. Top with the tomatoes, eggs, Canadian bacon, and parsley, and serve.

Recipe provided courtesy of Ellie Krieger. © 2008-2009 In Balance, LLC. All Rights Reserved.

To learn more about Ellie Krieger, MS, RD -- New York Times bestselling author and host of Food Network’s Healthy Appetite -- go to www.elliekrieger.com.

For more of Ellie Krieger's recipes, eat-smart advice, and tips, check out her Kaboose column, Great Food, Healthy Family.

Nutrition Facts


Servings per Recipe:

4 servings (serving size: 2 cups salad, 1/2 cup tomatoes, about 5 strips Canadian bacon, and 1/3 cup chopped egg)

Amount Per Serving

Calories: 260
Total Fat: 18g
    Sat: 4g
    Mono: 11g
    Poly: 2g
Protein: 14g
Carb: 11g
Fiber: 4g
Cholesterol: 226mg
Sodium: 575mg

Servings:

4 servings (serving size: 2 cups salad, 1/2 cup tomatoes, about 5 strips Canadian bacon, and 1/3 cup chopped egg)


This dish is an excellent source of vitamin A, vitamin C, and vitamin K. It's also a good source of fiber, folate, iodine, iron, molybdenum, niacin, pantothenic acid, phosphorus, riboflavin, selenium, thiamin, vitamin B6, and vitamin B12.

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