PLT Breakfast Salad—Lunch for One—with Pictorial

With school starting soon, maybe some has already begun, many of us Moms out there will be back to this situation of “Lunch for One” on the weekdays. Sob sob... Since I posted my very first Lunch for One recipe a few weeks ago, I've received many positive feedback.  Well, I guess we all can use some simple and easy lunch ideas.  Right?  So here we go again.



This PLT Breakfast Salad is super easy to put together.  It might seem like a lot going on, but I promise, you can put this dish together in as little as 10 minutes!  Don’t you just love that?  Notice it’s “PLT” not “BLT” (Bacon, Lettuce and Tomato) in this recipe, it’s not a typo. That is because I used prosciutto instead of bacon here.  Don’t get me wrong, I absolutely LOVE bacon!  However, since I’m preparing a simple lunch for me, myself, and I, I didn't want to smoke up the whole house to crisps up just a couple slices of bacon.  So, I used prosciutto for the meaty fix instead.



Don’t you just love breakfast ingredients?  I know I do.  I can eat a breakfast for breakfast, obviously, for lunch, AND for dinner and be a happy camper!  Hm….look at that golden runny egg yolk (picture below). Simply ah-mazing.



So, don’t forget to have a slice of toast ready for dipping.  I used the bread from my simple loaf bread recipe.  They always toasted up nicely with a tiny little bit of butter. 



Nom nom nom….Sorry, I was a bit too busy eating….



Here comes the PLT part of this dish (see picture below).  With a little bit runny yolk and spicy vinaigrette together, it’s the perfect bite!  The vinaigrette is a bit spicy and tangy; the lettuce is crisp and refreshing; the prosciutto is tender and salty; and the cherry tomato is sweet and juicy; they all go so well with each other.



I’m sure you’re ready for the step-by-step pictorial, right?  Let’s head to the kitchen together.

First, let’s prepare the vinaigrette.

1) In a small bowl, place the Meyer Lemon juice (you can use regular lemon juice), agave, kosher salt, pepper, red pepper flakes and mustard together

2) While whisking, slowly drizzle in the extra virgin olive oil

3) add some fresh herbs if you like and that’s it

See how simple it is to prepare the vinaigrette?  You can omit the red pepper flakes if you don’t like it spicy.  But just a small pinch will add lots of flavor.  Feel free to put more if you like it more spicy.

Note: You will have more than enough vinaigrette for this salad. Simply cover the bowl with a plastic wrap and store the extra in the refrigerator for another time.



Next, we can put the salad all together.  It’ll be a nice time to place your bread in the toaster.  And with a small non-stick pan, heat up a teaspoon of oil and fry up an egg.  I must be too hungry and forgot to take a picture of that.  But you know how to fry up an egg right?  I love it sunny side up, by the way, if you don't already notice.  Simply cook the egg on low heat until the white is set and the yolk is still runny.

1) On the serving plate, tear a few romaine lettuce leaves, as much or as little as you like.  I used about 3 pretty large ones.

2) Tear up a couple of thinly slices of the prosciutto into bite size pieces and place on top of the lettuce.

3) Split the cherry tomatoes in halves and scatter over the lettuce along with some radish slices if you like.  I really love the crunch from the radish.

4) Place the fry egg on top.

5) Sprinkle with some black pepper and garnish fresh thyme leaves of you like.

6) Drizzle with the vinaigrette on top and serve.  I added a few shaves of parmesan cheese on top as well.

I had my PLT Breakfast Salad with some Homemade Orangina.  Totally my favorite summer drink!



Isn't it easy and simple to put together?  I love how light and refreshing it is and yet, it’s substantial to fill me up.  I hope you love this Lunch for One recipe.  Until next time, take care and eat well!



P.S. I got these beautiful and super sweet cherry tomatoes from my next door neighbor.  Can’t you tell My Baby Girl loves them too (see picture below)? 

Come share in the tomato love at the Tomato Love Recipe Exchange, hosted by Gimme Some Oven & Bake Your Day, sponsored this week by Whole Foods Market. Also visit Recipe for Change to learn more about how to support tomato farmers.



Note: If consuming raw egg concerns you, simply use a pasteurized egg for this recipe.

Rainbow Salad

People say, “Have an apple a day, keeps the doctor away”.  I say, have a rainbow a day would probably do the trick much more efficiently.  Of course, I meant eating foods the colors of a rainbow, not the rainbow itself.  I wonder if it was my doctor (or possibly my Mom) who told me to eat the colors of the rainbow every day.  Or did I hear that from Elmo?  Any way, as you can see, I took that advice to heart. 



When my kids saw this salad, they screamed “rainbow!” at the same time.  So, I guess my “crafting” skills aren't as poor as I thought, if only this rainbow “construction” thing is considered crafting.  Well, I guess, not really, but I wish! 

How did I get the inspiration to create this rainbow salad?  It all started when Kitchen PLAY contacted me to try Aunt Nellie’s Baby Whole Pickled Beets; I couldn’t be more happy about it.  Beets are one of the foods that I disliked as a child but adore and can never get enough now.  Do you see that deep red gorgeous color of the beets?  That means they contain the powerful antioxidant, Betacyanins.  These  antioxidants are good for your heart and may even lower the risk for certain cancers.  I wanted to create a recipe that showcases the importance of the colors in our diet.  So, this Rainbow Salad was born. 



Aunt Nellie’s Baby Whole Pickled Beets are picked and pickled at their perfect ripeness.  They strike a natural balance of sweet and tangy.  The flavors of the beets complement the peppery and spicy baby arugula that I used in this salad.

These baby whole pickled beets are sized just right for one bite, which is perfect as an appetizer for any gathering.  I tossed them into my salad without additional chopping or slicing, which also saved me time in the kitchen.  I used the pickling liquid to create the beautiful Pickled Beet and Herb Vinaigrette for the salad, which was easy to make and really refreshing.  Yup, you know me: nothing goes to waste in this household.  So, make sure you don’t drain your pickling liquid.

Check out each of the ingredients from this Rainbow salad in the picture below. 

Red=Aunt Nellie’s Baby Whole Pickled Beets
Orange=Orange Bell Pepper
Yellow=Hard Boiled Eggs
Green=Green Beans
Blue=Blueberry
Purple=Red Cabbage
White Cloud=Feta Cheese
All ingredients sitting on top of Baby Arugula:



This Rainbow Salad is certainly a show-stopper.  So, be sure to serve up on your next gathering.    It’s so simple and easy to put together that I made this on a week night.  And my Baby Girl already asked me for more the very next day.




To have even more fun with Aunt Nellie's full line of glass-packed vegetables, sign up hereto receive a coupon good toward the purchase price of any Aunt Nellie's product. Then, create your own fun dish using that product for a chance to win $250 from Aunt Nellie's and Kitchen PLAY. See specific rules at Kitchen PLAY. Limited quantities available. Sweepstakes ends 8/31/12.



Disclaimer: This post is sponsored by Kitchen PLAY and Aunt Nellie’s Baby Whole Pickled Beets.  All opinions are my own and always will be. 

Health and General Disclaimers.





Rainbow Salad: (Printable Recipe)
3 eggs
1 cup green beans, trimmed
1(1pound) jar of Aunt Nellie’s Pickled Whole Baby Beet
3 tablespoon extra virgin olive oil
1 teaspoon fresh thyme leaves, chopped
kosher salt
freshly ground black pepper
4 cups baby arugula
1 Orange Bell Pepper, thinly slices
2 cups blueberries
1 cup red cabbage, shredded
1/2 cup crumbled feta cheese


In a medium saucepan filled with cool tap water, place the eggs in the pot before heating on the stove.  Make sure the water covers the eggs by at least an inch.  When the water comes to a full boil, cover and remove from heat.  Let the eggs sit for 10 to 15 minutes.  Remove eggs with a slotted spoon and place in a bowl of ice water until completely cool to the touch.  Remove the shells and cut each egg in slices.  Set aside.

Return the same sauce pan of water to a boil; Blanch the green beans for one minute.  Remove the green beans with a slotted spoon and place into a bowl of ice water to stop the cooking process.  Drained and pat dry, set aside.

Drained the baby beet and reserve 1/4 cup of the pickling liquid.  Place the pickling liquid back to the jar; add olive oil, thyme leaves, salt and pepper.  Close the lid and shake the vinaigrette until well combined. Set aside.

To assemble: on a large platter or serving plate, scatter the baby arugula in an even layer, place pickled whole baby beets in an arch shape on the top of the arugula to form the rainbow shape.  Follow by orange bell pepper, sliced hard boiled eggs, blanched green beans, blueberries, and red cabbage.  Place 1/4 cup of crumbled feta cheese on both ends of the “rainbow” and enjoy.  Serve with pickled beet vinaigrette on the side.

Honey Roasted Carrot Salad

Years ago, I’ve tried some honey roasted carrots at a restaurant.  I believe it was from a buffet restaurant when my Hubby and I visited Las Vegas.  Those honey roasted carrots were amazing.  Perfectly sweet and got a hint of the caramelized aroma from the honey along with the freshness from the carrot.  They were tender and succulent.  I’m surprised that those carrots didn’t help on my cognitive wellness for better memories!



Anyhow, I’m just glad that I was able to recreate those honey roasted carrots right at home. Maybe that was the reason why I forgot which restaurant I first had them.  Because nowadays, I can enjoy them at home any time I want without the long drive to L.V.  Of course, I still enjoy a trip to L.V. every once in a while, but not just for the purpose of consuming carrots.



The Honey Roasted Carrots are perfect as is if you serve them as a side dish. But since I was roasting them for lunch, I included other root vegetables such as parsnips and radishes.  The salad was dressed in Meyer Lemon and Herb Vinaigrette, so refreshing!



Now that we’re done talking about the salad, it’s time for a confession.  I used to dislike radishes.  I guess it’s the strong peppery aroma that I dislike the most.  It’s only recently that I started to appreciate them, especially so when I serve them in salad.  Now, I adore radishes.  Ironically, it’s also that peppery aroma and flavor that makes me fall in love with the radish.  I can’t resist their lovely crunchy and crispy texture either.  I guess our palates and taste do change as we grow.  Boy, that makes me feel old.  Let’s just say, my palates gets more sophisticated as time goes by, like a bottle of fine wine.  Okay, that sounds more elegant, but I still feel O.L.D.!  Nevermind.



Is there a vegetable, or any type of food that you dislike at first but love them now?  I have quite a long list.  What are some of yours, if any?  I would love to know. 



By the way, this salad is perfect if you serve them in individual glasses for gatherings as a healthy appetizer or side dish (such as your upcoming Memorial Day Grilling).  All you need to do is to chop the root vegetables in smaller pieces to fit into the serving glasses.  For a pretty presentation, simply layer each ingredients on top of each other and drizzle the vinaigrette on top.  But for me, the big bowl such as the one in the picture below is more of my type... for a substantial lunch.  Wish you all a Happy Memorial Weekend.  Happy roasting and grilling!   

Warm Seafood Salad with Meyer Lemon and Herb Vinaigrette

There are signs everywhere that autumn is going to be here soon.  Some tree leaves are turning orange and yellow, along with the temperature getting a bit cooler.  I long for something warmer for dinner, yet, I’m not ready to give up my salads option (as I noted on my previous post, I still have quite a bit of sugar intake I need to offset) .  Such a dilemma that I have to deal with!

Then, I thought of this Warm Seafood Salad I had before.  I used to work and live in the city of Santa Monica.  There’s an Italian restaurant near the 3nd Street Promenade, called Lacanda Del Lago, that my husband and I loved to go for dinner when we were still dating.  They served this scrumptious warm seafood salad that’s perfect for this season.  We haven’t been back to restaurant Lago or Santa Monica for a long time because these day, we rather dine at home (this is especially true when you have the 2 young kids).  So, I’m trying to replicate the warm seafood salad we both loved.  Let me tell you, my version was just as delicious as Lago’s, if not better.  My hubby better agrees with me!  I’m sure my hubby would agree with me. 



The diver’s scallops are to die for.  They are sweet and taste like the ocean.  I didn’t put a lot of seasonings on them because they don’t really need much.  Just a little salt and pepper will do, and you can really enjoy their sweetness and flavor this way.  I purchased the super lump crabmeat (in containers) from Costco.  They are cooked and ready to use/eat.  Of course, you can purchase them from your trusted fishmonger.  I wouldn’t recommended you to crack your own from scratch though, unless you have some a lot of extra time to kill.  The sweetness from the seafood balanced perfectly with the lemony vinaigrette.  It’s light and refreshing.  I can really eat this for dinner every night!   :P 

 

Orange Duck Salad

Yes, another salad for dinner.  This time, it is not just any salad though.  Duck is the star of this dish.  Somehow, I think duck is a very special ingredient to cook with.   Not that we don’t eat ducks often (we get BBQ ducks from the Chinese restaurants all the time).  It’s just that I don’t cook with it a lot.  Maybe because the duck seems too hard to handle?  However, this Orange Duck Salad is quite easy to make and it’s definitely one of my new favorite. 





I love using ingredients that are in season.  Not only they are in their best quality, they are very affordable as well.  These beautiful mini heirloom tomatoes (in assorted colors too) were sitting on the trays in the market that I couldn’t resisted bringing home.  My husband loves the spicy and crisp Belgium Endives, they balance well with the sweetness of the orange vinaigrette.  So, they’re all coming home with me.



I got this Orange Muscat Champagne Vinegar from Trader Joe's.  If you don't have one near by, you can purchase the vinegar online from here.



The Orange Duck Salad pairs perfectly with a glass of red.  It was such a perfect meal for summer weekend.  Really look forward to making this salad again, very soon.

Roasted Asparagus and Shrimp Salad

Summer is almost coming to an end, almost.  I’m still enjoying the hot weather before I have to re-arrange my closet (and my kids’) again.  Packing up the summer clothes and digging out the sweaters and jackets... the thoughts of them give me headache when thinking about it.  Instead, let me enjoy a plate of refreshing salad and wash it all down with a passion fruit ice tea.  I’ve been having salad for dinner quite often lately, at least 4 time a week, hoping to offset the sugar intake from the first half of the year.  Hahaha….does it work that way?  Probably not, but it makes me feel good, both physically and mentally, when I’m eating healthy.



The Roasted Asparagus and Shrimp Salad is one of my favorite.  It's flavorful and satisfying!  Not to mention that it is also very figure friendly and nutritious.  I always make my own salad dressings so they match perfectly with the ingredients.  Besides, I think the "store shelf" dressings are just too greasy…. with ingredients that are difficult to pronounce!  When it’s super simple to make your own, why pay more for the preservative or whatever they put into that bottle?!

With a salad this yummy, who wants summer to end so soon!?