Fact: 1780294 out of 1780294 American Gladiator contestants who ate this for breakfast kicked the patooties of contestants who ate Wheaties or Kurt Vonnegut’s 1973 novel for breakfast. You just can’t argue with those numbers.
For a long time, I always skewed to the “-unch” side of “brunch,” taking the non-breakfast savory route out whenever possible. In college, that usually meant settling for last night’s tofu parmigiana over danishes or “Eli’s Breakfast Sandwiches.” And I was one of roughly two people I can remember who could fathom touching the salad bar, even if brunch ran from 11 to 1h30. But now, in this post-mandatory meal plan age, I can create a happy compromise between my palate and gastronomic acceptability norms. It’s a breakfast salad. And it’s so freaking nutrient-packed that dietitians should shed low-sodium tears of hushed awe upon beholding its calcium-rich glory. And it tastes like sweet, nutty victory.
– Salad greens (arugula is a must)
– Small (gala) apple, sliced any way you like–about half of one will do
– Greek yogurt–as much as you’d like
– 1-2 slices of your favorite hearty bread, sliced into bite-sized chunks
– Honey or agave nectar, to taste
– Black pepper
– Mixed seeds for garnish (optional; I had some from my multi-seed bread bag)
Create a bed of salad greens. Throw down half of the bread chunks. Spoon on as much yogurt as you want over them. Add the remaining bread chunks and top with the apples. Drizzle some sweet stuff over it. Sprinkle on the seeds. Crack a little pepper on top. Go out and kick some patootie. Or read some Vonnegut.
Cold–>minimal end-user energy use.
And now, a word from our unpaid author: Got extra bread? Make your next meal with this same ingredient list for The Sandwich to Write Home About.