Do you share the same morning ritual as I do? It's the one where you run out the door with your coat half-on reciting the mantra "phone, wallet, keys" in your head to make sure you've at least remembered the essentials. On a good day, I manage to grab an unripened banana en route to the office, regardless of being told throughout my entire life that breakfast is "the most important meal of the day."
The salad incorporates ingredients from almost all of the main food groups, for a well-rounded way to start your day.
But, if you're like me, you're always on the lookout for new ways to improve yourself and your overall well-being. So let's both take a lesson from No Kid Hungry, a charity that provides kids in need with nutritious food. No Kid Hungry teaches families how to cook healthy, affordable meals and works to end child hunger in America by connecting kids to effective nutrition programs like school breakfast. I was fortunate to meet some of the team from No Kid Hungry to learn more about their initiatives during a breakfast graciously hosted by one of their partners, Food Network.
Food Network showed us one easy way to improve the typical morning routine—substitute your daily bagel for a healthy, filling, breakfast salad. This salad consists of a hearty mix of crunchy, savory, and sweet. Plus, it incorporates ingredients from almost all of the main food groups, for a well-rounded way to start your day. The recipe yields four servings, so if you thrive on leftovers throughout the week (like I do), the salad stays fresh for a few days as long as you keep it in the refrigerator. If you're looking for a meal on-the-go (or have salad-averse little ones), just toss the ingredients in a blender to create a lean, green, breakfast smoothie!
Citi is proud to partner with No Kid Hungry by sponsoring their Taste of the Nation events, No Kid Hungry dinners, Dine Out series and Breakfast program. Learn how to get involved here.
Greens, Grapes and Granola Breakfast Salad Recipe
- Total Time: 8 hr 30 min
- Prep: 25 min
- Inactive: 8 hrs
- Cook: 5 min
- Yield: 4 servings
- Level: Easy
- 1 small head kale, stemmed and torn into bite-size pieces, or 8 cups baby kale
- 2 limes
- Kosher salt
- 2 tablespoons virgin or extra-virgin coconut oil
- ½ cup plain yogurt
- 1 tablespoon apple cider vinegar
- 1 tablespoon ground flaxseeds, optional
- 1 teaspoon honey
- 1 heart of romaine, cut into bite-size pieces
- 2 Granny Smith apples, cut into bite-size pieces
- 1 cup green grapes, halved lengthwise
- ½ cup of your favorite granola
- ½ cup loosely packed fresh parsley leaves
Put the kale in a large bowl, add the juice of 1 lime and a large pinch of salt and rub the juice and salt into the kale with your hands. Let sit in the refrigerator overnight to tenderize.
Melt the coconut oil in a microwave-safe small bowl in the microwave in 30-second increments, stirring in between. Whisk the oil with the yogurt, ½ the zest and all the juice of the remaining lime, 2 tablespoons water, vinegar, flaxseeds if using, honey and ½ teaspoon salt in a small bowl.
Add the romaine, apples, grapes, granola and parsley to the bowl of kale. Toss with the dressing to combine. Taste and adjust the seasoning with salt if needed. Divide among 4 serving bowls, and serve.
Recipe copyright 2015 Television Food Network. G.P. All rights reserved. From Food Network Kitchen.