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BellaOnline's American Regional Cuisine Editor

Farmyard Power Breakfast Salad Recipe

Salads are great any time of year and practically, anything can go into making one. This Power Breakfast salad is a big hit in my house and was inspired in part by my children asking me for bacon and eggs one morning. Looking in the refrigerator to see that I had ingredients hanging around in there that I really needed to use – and a salad was born!

Although I had the leftover onions from burgers the night before, I have given the instructions to make them from scratch in this recipe. The fresh, white corn was extra from the same night and is the best in this salad, as it’s lightly toasted it in the skillet for extra flavor and then cooked just enough to release the beautiful sweet milk from the kernels. If you cannot get fresh corn, I would suggest using frozen white corn which has been defrosted and patted dry.


4 cups day old bread cubes, approx. 1" cubed
Olive oil + 1 tsp. dried Italian seasoning
2 medium onions, halved & thinly sliced
4 tbsp. olive oil, divided
Kosher salt and black pepper
2 tbsp. Worcestershire sauce
2 cups fresh, sweet white corn
1/2 lb. smoked bacon, cooked and chopped
1 large head romaine lettuce
4 handfuls of arugula lettuce
8 hard-boiled eggs, sliced or quartered
1 large English cucumber, peeled and sliced
3 small tomatoes, diced
2 oz. shelled sunflower seeds (optional)
Chia seeds (optional)
Your favorite salad dressing

Preheat the oven to 400 degrees F.

1. Toss the bread cubes with the olive oil and Italian seasoning and bake for approximately 7 minutes. Set aside.

2. Heat 3 tbsp. of the olive oil in a skillet over med-high heat and add the onions along with a good pinch of kosher salt and black pepper. Stir occasionally until they are opaque, then raise the heat to medium high and add the Worcestershire sauce. Mix well. Reduce the heat back to medium and cook the onions until they are very soft and caramelized. Stir occasionally and then set aside to cool. Toast the corn kernels in 1 tbsp. of olive oil over a medium to high heat until they start to get some color, stirring once or twice. Set aside to cool.

3. Wash and cut/tear the romaine lettuce into bite-sized pieces. Tear the arugula a little and toss this together with the romaine in a large bowl. Drizzle the lettuces with your favorite dressing (I suggest a good balsamic vinaigrette,) and toss together gently. Portion the lettuces and all of the salad ingredients into individual bowls and top with the crunchy croutons.

This is a filling breakfast salad and you can add whatever else your heart desires into it!

Serves 4

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