Salad for Brunch/Breakfast Recipe

From Dorothy McNett's Recipe Book.

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Salad for Brunch/Breakfast

From Dorothy McNett's recipes at Fresh fruits and vegetables in a yogurt dressing which you can make a few hours in advance and refrigerate before serving. Or, just toss it together and eat it!

1 - 2 cucumbers, cut into thin julienne strips
3-4 or more fresh strawberries, thinly sliced
1 small banana
1/2 pound or so of fresh snap or snow peas
1 small orange or tangerine
1/2 cup extra virgin olive oil
1/3 cup plain yogurt
1/2 teaspoon sea salt
1 teaspoon honey
1/2 cup granola

Peel cucumber if necessary and cut into thin strips or grate. Place in a bowl, adding the strawberries. Remove stem end from peas but leave in the shells. Cut into smaller pieces if necessary but it is nice to leave them as whole as possible and add to the bowl along with the sliced banana. Zest the orange over them, and then add the sliced orange sections. In a glass measuring cup, whisk the oil and yogurt very well, adding the salt and honey. Toss into the salad bowl and then top with the crunchy granola. Serve now, or refrigerate.

Recipe created 2014-05-31.

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