Breakfast Salad

Name: Breakfast Salad
Total time: 1200 s
Yield: 15 servings
Cuisine: American
Ingredients: 1 can garbanzo beans, drained & washed; 1 large cantaloupe, cubed; 12 oz blueberries, fresh or frozen; 4 celery stalks, diced; 10 cup spinach, fresh; 20 each strawberries, sliced; 1/2 cup almonds, slivered & toasted; 1/3 cup chia seeds; 1/3 cup pumpkin seeds; 1/3 cup sunflower seeds; 15 each strawberries, fresh; 1 tbsp honey; 1/3 cup white rice vinegar, unsweetened; 1/2 cup greek yogurt, plain, nonfat, unsweetened

JoAnn Morford @b00gie_cookpad

This recipe is enough for about five breakfasts for two people. I prep everything the first day except the strawberries, which do not keep well after washing.

JoAnn Morford @b00gie_cookpad

This recipe is enough for about five breakfasts for two people. I prep everything the first day except the strawberries, which do not keep well after washing.

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Ingredients

20 mins

15 servings

Fruits & Veggies
1 cangarbanzo beans, drained & washed
1large cantaloupe, cubed
12 ozblueberries, fresh or frozen
4celery stalks, diced
Greens
10 cupspinach, fresh
Toppings
20each strawberries, sliced
1/2 cupalmonds, slivered & toasted
1/3 cupchia seeds
1/3 cuppumpkin seeds
1/3 cupsunflower seeds
Vinegarette
15each strawberries, fresh
1 tbsphoney
1/3 cupwhite rice vinegar, unsweetened
1/2 cupgreek yogurt, plain, nonfat, unsweetened

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Steps

20 mins

1

Combine fruits & veggies. Store in a separate container. For individual salad, use 1 cup of mix.
2

I use the large boxed, pre-washed spinach. Use 1 cup per salad.
3

Sprinkle with almonds & seeds, 1 Tbsp each. Add 2 strawberries.
4

Blend vinegarette until smooth. 3 Tbls per salad.
5

Feel free to substitute any fresh fruit which is in season.
6

Nutrition data per salad - Calories 360, protein 13g, carbohydrates 40g, fiber 12g, fat 19g,