Friday, February 26, 2016

Fig to Fork leftovers: Breakfast broccoli salad

 
Everyone seems to be talking about breakfast salads lately. As a savory-over-sweets girl I've been reaching for breakfast salads since the first time I dipped radishes into butter, enjoying the amuse-bouche while waiting impatiently for my older sister to pour milk over my Cap'n Crunch.

That old standby broccoli salad (you know the one, with the bacon and raisins) isn't just for graduation parties and summer picnics anymore. Add some apples, yogurt and pumpkin seeds to make a breakfast worthy update, and you'll have practically have half of your daily servings of vegetables and fruit before your day even begins.

Thanks to Fig to Fork I have a fridge full of tasty treats, including yogurt, broccoli, Pink Lady apples and shallots, so this salad practically made itself. 

Want more salad ideas? Over at Called to the Table is a lucha libre inspired version that would be great anytime.

Breakfast Broccoli Salad
Serves 2

1/2 cup unflavored Greek-style yogurt
1 tablespoon each maple syrup, Dijon mustard, and apple cider vinegar
1 crisp, tart apple, diced
1 cup broccoli, broken into small flowerettes and diced stems
1/4 cup dry fruit
2 tablespoons shallot or red onion, diced

4 slices bacon, cooked and chopped

1/4 cup pepitas
Salt and pepper to taste

In mixing bowl combine the yogurt, maple, mustard, and vinegar. Season to taste with salt and pepper. Add remaining ingredients and serve.





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