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Breakfast Salad

A community recipe by Lisa Glen

Not tested or verified by Nigella.com

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Introduction

Yummy Hearty green salad with a breakfast style topping and homemade dressing, to be eaten as a main meal.

Ingredients

Serves: serves 2

Metric Cups

For the Salad

6 sausages (pork)
6 rashers streaky bacon
2 eggs (softish boiled and shelled)
1 packet mixed salad leaves
2 potatoes (peeled and diced)

For the Dressing

2 tablespoons wholegrain mustard
1 tablespoon balsamic vinegar
1 lemon (juiced)
150 millilitres olive oil
salt
pepper

For the Salad

6 sausages (pork)
6 rashers bacon
2 eggs (softish boiled and shelled)
1 packet mixed salad leaves
2 potatoes (peeled and diced)

For the Dressing

2 tablespoons wholegrain mustard
1 tablespoon balsamic vinegar
1 lemon (juiced)
5 fluid ounces olive oil
salt
pepper

Method

Breakfast Salad is a community recipe submitted by Lisa Glen and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to 210 and lightly coat the potato in olive oil and pepper, place on a baking tray and put in the oven for 15-20 minutes until golden.

Gently fry the sausages in a little oil for the same length of time, cut up the streaky bacon and put in the oven for the last 10 minutes of cooking until crispy. empty the bag of salad into a bowl and mix the salad dressing ingredients in a jar, season if required, lightly drizzle the dressing over the salad until coated not saturated.

Put the streaky bacon and mini roasted potato/croutons in the salad bowl and arrange onto the plate, cut the eggs in half and arrange on the salad along with the sausages which have been sliced into bite size pieces, serve as a main meal with some nice crusty buttery bread.

Preheat oven to 210 and lightly coat the potato in olive oil and pepper, place on a baking tray and put in the oven for 15-20 minutes until golden.

Gently fry the sausages in a little oil for the same length of time, cut up the bacon and put in the oven for the last 10 minutes of cooking until crispy. empty the bag of salad into a bowl and mix the salad dressing ingredients in a jar, season if required, lightly drizzle the dressing over the salad until coated not saturated.

Put the bacon and mini roasted potato/croutons in the salad bowl and arrange onto the plate, cut the eggs in half and arrange on the salad along with the sausages which have been sliced into bite size pieces, serve as a main meal with some nice crusty buttery bread.