|Prep Time||15 minutes|
|Total Time||12 hours|
Salad for breakfast might sound strange, but don’t knock it until you try it. Cindy Burke recommends prepping the vegetables the night before to minimize the time it takes to pull together breakfast in the morning; read the author’s inspiration for this salad on her Culinate blog.
|1||bell pepper (any color)|
|2||medium tomatoes, chopped, or a handful of cherry tomatoes, halved|
|~||Salt to taste|
|1||Tbsp. flaxseed oil or extra-virgin olive oil|
|1||tsp. rice-wine vinegar|
|2||cups salad greens, washed and dried|
|¼||cup crumbled goat cheese or whole-milk ricotta|
|1||Tbsp. toasted sunflower seeds|
|2||large farm-fresh eggs|
|~||Freshly ground black pepper|
This content is from the Cindy Burke collection.
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