Breakfast Salad

You were gonna eat fruits and veg today anyway, why not pack in a bunch for a delicious breakfast? This healthy and colorful salad takes some time to prep. Rather than making messes everyday in the kitchen, prepare and eat one salad the first day and package the other 3 servings for the the next few days.
Prep Time: 30 minutes
Yield: 4 servings
Equipment: Blender, mandolin (optional)

Ingredients

Dressing

  • 1 large can Del-Monte or Dole pineapple (any variety: slices, chunks or tidbits)
  • 3 Deglet Noor dates OR 1 Medjool date (pitted)

Salad

  • 8 handfuls spring mix greens, tear the large leaves into bite-size pieces (1–16oz package of spring mix)=enough greens for 6 salads
  • 4 carrots, peeled and cut into thin rectangle slabs
  • 4 apples, diced
  • 4 oranges, peeled and cut into bite-size pieces
  • Any other fruit such as pineapple or nectarines
  • 1 cup desired variety of nuts, sunflower or pumpkin seeds and Craisins

Instructions

  • MAKE the dressing by adding the pineapple and dates to the blender. Blend on low speed then high speed until smooth.
  • POUR dressing into desired container(s).
  • PREPARE fruit and vegetables.
  • PORTION fruit, veggies and nut, seed and Craisin mixture into containers.
  • MEASURE spring mix (2 handfuls per serving) into bowls or 1 gallon storage bags.
  • ADD fruit, vegetables and nut, seed and Craisin mixture to spring mix.
  • POUR on the dressing.
  • STIR or shake the bag.
  • SERVE immediately.
  • CONFIDENCE GAINED!
  • Pineapple dressing
  • Store dressing in small containers or a large jar. Yield 6 servings
  • Portion into containers
  • Place 2 handfuls greens in a large bowl or storage bag.
    1 (16oz pkg )=6 salads
  • Bowl method. Dress, mix and eat.
  • On the go? Shake & serve in the storage container
The aftermath of preparing breakfast salad…