Salad for Breakfast

November 13, 2012

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This salad works equally well for me as a light breakfast or an afternoon snack. It also makes great finger food for road trips and movie munchies. Just three ingredients: chopped apple (I use Pink Lady here, but Fuji is another favorite), chopped celery, and plain unsalted roasted peanuts. Crisp, crunchy, refreshing, sweet, satisfying, it requires no dressing. Unless you’re dressing it up for a special occasion, forks are decidedly optional. But if you do want to make this humble fare extraordinary,┬ásplurge for the bigger fancy peanuts and chop the apple and celery into peanut-sized morsels. Toss in some chopped cilantro and a spritz of fresh lime juice.

{ 2 comments… read them below or add one }

Edith Allison November 14, 2012 at 7:00 am

I can’t believe you have this entry. I was thinking about submitting breakfast salad. Mine us very similar except I use golden raisins and/or dried cranberries, walnut chunks and chopped red cabbage in addition to the apples and celery. I also add a bit of honey (helps with allergies) and cinnamon (anti inflammatory).

Hope you are doing well.



Amy November 14, 2012 at 10:23 am

Sounds delicious Edith!


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