Strawberry-Lentil Breakfast Salad

Strawberry-Lentil Breakfast Salad

  • 4 teaspoons white balsamic vinegar
  • 4 teaspoons extra-virgin olive oil
  • 1 tablespoon fresh orange juice
  • ¼ teaspoon Dijon mustard Kosher salt
  • Freshly ground pepper
  • 2 cups tightly packed baby arugula
  • 4 strawberries, sliced
  • ¾ cup packed steamed lentils
  • 2 tablespoons crumbled feta
  • 2 hard-boiled eggs, halved
  1. To make dressing, whisk together vinegar, oil, orange juice, and mustard in a small bowl; season generously with salt and pepper.
  2. In a medium bowl, toss arugula with 2 teaspoons of the dressing; divide between two plates.
  3. Add strawberries to remaining dressing and toss. Remove slices from dressing, letting excess drip back into the bowl, and set aside. Add lentils to bowl and toss well.
  4. Top arugula with lentils and strawberries and sprinkle with feta. Arrange eggs on plates and serve.
  • 305 calories
  • 17 grams fat
  • 24 grams carbs
  • 15 grams protein



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