Vegetable Breakfast Salad
Roasted Cauliflower with White Bean Hummus and Walnut Salsa
April 2, 2019
Falafel Salad
April 3, 2019
Vegetable Breakfast Salad
Craving greens in the morning? Our vegetable breakfast salad is here to help. Throw your leftover carrots and cauliflowers with some spring greens and an egg and viola! Breakfast is served.
Ingredients
Directions
Combine olive oil and next 3 ingredients, and brush olive oil mixture over the inside of each pita bread circle.
Cut each pita bread circle into bite-size pieces, and place on a baking sheet.
Bake at 400° for 5 to 7 minutes or until croutons are golden brown.
Place all ingredients in a jar and shake. Will keep in the fridge for 1 week.
In a salad bowl, combine leftover roasted carrots, cauliflower, salad greens and walnuts. Toss with kombucha dressing. Top with pita croutons and egg.
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Ingredients
Directions
Combine olive oil and next 3 ingredients, and brush olive oil mixture over the inside of each pita bread circle.
Cut each pita bread circle into bite-size pieces, and place on a baking sheet.
Bake at 400° for 5 to 7 minutes or until croutons are golden brown.
Place all ingredients in a jar and shake. Will keep in the fridge for 1 week.
In a salad bowl, combine leftover roasted carrots, cauliflower, salad greens and walnuts. Toss with kombucha dressing. Top with pita croutons and egg.