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Recipe of the Week 8/7: Breakfast BLT Salad


3 cups shredded kale or spinach 

1 teaspoon red wine vinegar 

2 teaspoons extra virgin olive oil 

kosher salt 

black pepper, to taste 

2 large eggs 

4 strips cooked center cut bacon, chopped 

*to cut back on fat servings- use turkey bacon or omit 

2 ounces sliced avocado 

10 grape tomatoes, halved 


In a bowl combine the kale, olive oil, vinegar and 1/4 teaspoon salt. Massage with your hands for about 3 minutes, until the kale softens. 

Cook eggs to desired likeness. 

Divide the kale or spinach between two bowls, top with bacon, tomatoes, avocado and egg. Finish with pinch of salt and pepper. 

Meal Plan Check Boxes: 

2.5 Proteins 

3 Fats 

2 Vegetables 

Nutritional Facts: 1 salad, Calories: 292 kcal, Carbohydrates: 18 g, Protein: 17.5 g, Fat: 18 g, Saturated Fat: 4.5 g, Cholesterol: 191 mg, Sodium: 335.5 mg, Fiber: 7 g, Sugar: 3 g Adapted From: 

Found by: Brianna Lawless, MS, RDN 

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