Breakfast Salad with Cinnamon Toast Croutons and Maple Vinaigrette
The first time I had this breakfast salad was at Whidbey Pies Café on Whidbey Island. It's a wonderful spinach salad topped with cinnamon toast croutons, candied pecans, bacon, dried cherries and an egg sunny side up, then drizzled with maple vinaigrette! It's absolutely DELICIOUS, you won't be disappointed!!
Servings: 6
Ingredients
CINNAMON TOAST CROUTONS:
- 6 c. French bread cubes
- 3 T. melted butter
- 1/4 c. granulated sugar
- 1 tsp. ground cinnamon
MAPLE VINAIGRETTE:
- 1/4 c. maple syrup
- 1/4 c. vegetable oil
- 1 T. apple cider vinegar
- 2 tsp. Dijon mustard
- 1/2 tsp. salt
- black pepper to taste
BREAKFAST SALAD:
- 6 c. baby spinach packed
- 1 c. candied nuts
- 3/4 c. dried cherries
- 12 slices bacon cooked and crumbled
- 6-12 lg. eggs prepared to order
Instructions
- CINNAMON TOAST CROUTONS: Preheat the oven to 350 degrees. Lay the bread cubes out on a rimmed baking sheet. Mix the melted butter, sugar, and cinnamon together and drizzle over the bread cubes, toss to coat. Bake for 5-10 minutes until toasted. Set aside.
- MAPLE VINAIGRETTE: Whisk together the maple syrup, oil, vinegar, mustard, and salt together until smooth. Season with black pepper to taste. Set aside.
- Cook and drain the bacon on paper towels. Crumble when cool.
- Prepare the eggs to your liking, sunny-side-up, poached or scrambled.
- BREAKFAST SALAD: Prepare each salad plate with a heaping cup of baby spinach, topped with cinnamon toast croutons, candied nuts, dried cherries, and crumbled bacon. Then top each with 1-2 eggs and drizzle with maple vinaigrette!
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