Canadian Bacon, Arugula & Asparagus Breakfast Salad

0 Reviews

SERVINGS

2

PREP TIME

20 min

TOTAL TIME

30 min

GLUTEN FREE

YES

Wake up early for this energizing, nutrient dense breakfast bowl loaded with the season’s best produce and protein-packed Canadian ​Bacon.

This recipe is made with Jones Canadian Bacon.

6 oz CB
ingredients

For the Dressing: 

1/4 cup olive oil
1 tablespoon Dijon mustard
1 lemon, juiced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon mixed herbs of choice such as dill, chervil or tarragon

For the Salad

5 ounces arugula or greens of choice, washed and dried
1 small bunch asparagus, cooked and cut into bite sized pieces
6 ounces Jones Canadian Bacon, julienned
1 teaspoon olive oil
2 large eggs, soft or hard boiled and peeled
1 avocado, sliced
1 shallot, finely sliced, sautéed until crisp in oil (optional)
DIRECTIONS

For the Dressing: 

Place all the ingredients in small jar with tight fitting lid. Shake vigorously until emulsified.
 

For the Salad:

Toss salad greens, asparagus and dressing together. Place half of the mixture on each serving plate. 

In medium skillet, sauté the julienned Canadian Bacon over medium heat until lightly brown. Place on top of salad along with the sliced avocado. Garnish with crispy shallots.

For a healthy grab and go breakfast: 

Layer in the following order in Mason jar: asparagus, sliced avocado (brushed with lemon juice to prevent browning), hard boiled egg, Canadian Bacon and arugula. Add the dressing immediately before serving; shake to coat.
 

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Ingredients

For the Dressing: 

1/4 cup olive oil
1 tablespoon Dijon mustard
1 lemon, juiced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon mixed herbs of choice such as dill, chervil or tarragon

For the Salad

5 ounces arugula or greens of choice, washed and dried
1 small bunch asparagus, cooked and cut into bite sized pieces
6 ounces Jones Canadian Bacon, julienned
1 teaspoon olive oil
2 large eggs, soft or hard boiled and peeled
1 avocado, sliced
1 shallot, finely sliced, sautéed until crisp in oil (optional)

Directions

For the Dressing: 

Place all the ingredients in small jar with tight fitting lid. Shake vigorously until emulsified.
 

For the Salad:

Toss salad greens, asparagus and dressing together. Place half of the mixture on each serving plate. 

In medium skillet, sauté the julienned Canadian Bacon over medium heat until lightly brown. Place on top of salad along with the sliced avocado. Garnish with crispy shallots.

For a healthy grab and go breakfast: 

Layer in the following order in Mason jar: asparagus, sliced avocado (brushed with lemon juice to prevent browning), hard boiled egg, Canadian Bacon and arugula. Add the dressing immediately before serving; shake to coat.