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July 2007 Issue
Breakfast Salad
by Ronda L. Halpin
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When you think of salad, you probably think of a bunch of greens or maybe some creamy pasta or potato salad. But if that's where your definition of salad ends, you need to expand your definition. Salads are merely a collection of fresh ingredients tossed together. They tend to be packed with nutrients and low in fat by their very nature ... so consider a salad for breakfast.

Yes, that's right. I said breakfast! This recipe, which is so simple it is hard to call a recipe, is a great way to start your day. Enjoy it anytime, but it's especially satisfying on those hot, humid days of summer when the last thing you want to think about is turning on a stove. You'll note that this recipe is made to serve one. However, if you have a particularly large cantaloupe, you can double the rest of the ingredients and make a couple's breakfast too. By the way, this makes a lovely breakfast in bed!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at .

 

Breakfast Salad

  • 1/2 c. low fat cottage cheese
  • 1/2 c. low fat vanilla yogurt
  • 1/2 tsp. ground cinnamon
  • 1/2 small cantaloupe, seeds removed
  • 3-4 strawberries, sliced
  • 1/2 peach, chopped
  • 2 T. sliced almonds
In a small bowl, mix together the cottage cheese, yogurt and cinnamon. Layer the cottage cheese mixture and the fruit in the cantaloupe half. Sprinkle with almonds and serve immediately.
  • Yields: 1 serving
  • Preparation Time: 10 minutes
 



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