Have you had salads for breakfasts? I love having breakfast salad and I have it often.
But it didn’t really look this way before because what I usually do is just chop everything and then dump them in one bowl.
You know what inspired this beautiful salad plate? My “Beets Appreciation Month”.
Yup, since I am trying to appreciate sugar beets and all it’s earthy goodness, I am incorporation beets into food which I think should have beets in them.
The colors that goes into this salad is just so inspiring, I decided I should plate it properly. Of course, this is a Canon moment and it deserves a photo! Heck, it even deserves some drumming! Bring out the Gibraltar Drums! heehee.. just kidding.
I think all my breakfast salads should look like this and that’s what I’m gonna do from now on.
It looks a lot more appetizing and it makes you want to eat salad every morning..
By the way, I love freshly cracked black pepper on my eggs. Do you?
What’s nice about this is you get to eat less salad dressing because when you break the egg, the liquid yolk pours out into the lettuce leaves and somehow serves as a dressing as well.
Have a great monday morning everyone! Eat something green today!
- 3 cups romaine lettuce
- 1/2 cup boiled beets, cubed
- 6 orange segments
- a handful of nuts
- sunny side-up fried egg
- dressing of your choice (I used the Garlic Dressing from Gourmet’s)
- Just combine and arrange first four ingredients in a plate or bowl.
- Top with fried egg.
- drizzle dressing or eat with dressing on the side.