Breakfast Salad
A quick and crisp breakfast salad with chicken sausages, eggs, lettuce, capsicum and tomatoes. Garnish with a honey mustard dressing.
Ingredients and Instructions
For the salad:
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2 red capsicums (de-seeded), finely chopped
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10-12 cherry tomatoes (cut in half)
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1 cucumber, finely chopped
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6-7 lettuce leaves (torn)
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5-6 fresh basil leaves
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6-7 chicken sausages, finely chopped
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10-12 baby potatoes (cut in half), boiled
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1 fresh red chilli (de-seeded), finely chopped
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For the salad dressing:
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3 tbsp red wine vinegar or lemon
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1 tsp dijon mustard
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to taste salt & pepper
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2 tsp honey
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5-6 tbsp extra virgin olive oil
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Heat 2 Tbsp of olive oil in a pan. Saute the sausages and potatoes for 2 minutes on medium heat. Season with salt & pepper
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Add the red chilli and cook for 2-3 minutes.
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Toss the sausages & potatoes and add them to the platter.
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In the 2nd pan heat 2 Tbsp of olive oil.
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Fry 2 eggs, sunny side up on low heat.
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Place them on the platter.
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Prepare the dressing:
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Shake all the ingredients together in a jar.
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2.Pour as much as desired onto the veggies and serve.
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3.Store the extra dressing in the fridge to use for upto 2 weeks.