Healthy Summer Eating...Featuring Weekend Brunch Salad #entreesalad #summereating #healthyeating #healthyanddelicious

Summer has arrived here in Texas! For me, that means eating lots of seasonal produce and entree salads. Today, I'm sharing one of my favorite recent salad creations that's makes a perfect Summer brunch...or light lunch. My Weekend Brunch Salad includes some of my favorite breakfast items...presented in a main dish salad form. The taste is familiar...while also being fun and refreshing. It's also filling without leaving you feeling stuffed! The fact that it's lower in fat and carbs is a healthy bonus.

Weekend Brunch Salad

a Weekend Gourmet Original

Ingredients (makes ONE big salad...but it's easily doubled):

• 1.5 cups salad greens -- I like to use Spring Mix
• 1/3 cup grape tomatoes halved or roughly chopped
• 1/2 cup chopped cucumber -- I like to use a seedless mini cucumber and leave the peel on
• 1/8 cup thinly sliced green onion
• 1/4 cup shredded 2% mozzarella cheese
• 2 slices cooked turkey bacon, chopped in bite-size pieces
• 2 soft boiled eggs, cut into bite-sized pieces
• 2 TBS healthy Ranch dressing [NOTE: I use Bolthouse Farms Yogurt Ranch]

Directions:

Step 1: Cook the turkey bacon in a non-stick skillet and chop. Boil the eggs for 6 minutes, cool in cold water, peel, and chop.

Step 2: Add the salad greens to a shallow bowl. Top with the tomatoes, cucumber, and green onions. Toss the veggies around to combine. Sprinkle the cheese on top of the salad greens. Arrange the chopped eggs and turkey bacon on top of the salad. Finally, drizzle the Ranch dressing on top. That's it! This salad is ready to eat in less than 30 minutes -- no oven required.

I hope you'll give this fun Summer salad recipe a try! Everyone that I've shared a picture with has begged me for the recipe, so I decided to share it here with all of you. Happy...and healthy...eating!