Breakfast Chef Salad

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A delicious way to add more vegetables to your day. 



1 teaspoon olive oil

1/2 teaspoon red wine vinegar

1/2 teaspoon dijon mustard

1/4 teaspoon salt

1/2 cup shredded cabbage

1/2 cup cooked or canned beans, drained

1/2 cup diced carrots

1/4 cup diced radishes

1 cup torn lettuce

1 boiled egg, quartered

2 tablespoons toasted sunflower seeds


Pour oil, vinegar, mustard and salt in the bottom of a large bowl. Whisk together with a fork until emulsified. Add cabbage, beans, carrots, radishes, stir to coat well. 

Gently mix in lettuce. Taste for salt. Top with boiled egg and seeds. Eat.


Please refer to header text/blog post for ingredient substitution suggestions and advance preparation techniques. 


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