Breakfast Salad with Egg, Bacon & Maple Apple Cider Vinaigrette Recipe

Salad for breakfast? Say “Yes” to beginning the day with a veggie-packed meal and getting a solid jump start on daily nutrition goals. Loads of vitamins, minerals, fiber and other important nutrients paired with filling proteins creates a breakfast bowl better able to power you through even the most beastly morning to-do list – that’s something that sugary cereal just can’t do!   

Preparing Breakfast Salad with Litehouse Maple Apple Cider Vinaigrette

Breakfast Salad with Maple Apple Cider Vinaigrette is a fresh, filling and oh-so-flavorful medley of good, wholesome things including baby spinach, sautéed shallots, toasted pecans, diced apple plus bacon and eggs, the signature proteins of sunrise. This low-carb breakfast is so accommodating; cook up the egg to suit your preference (sunny-side up, poached, hard-boiled) and throw in any fruit, veggie, and nut/seed you have on hand. The addition of feta or blue cheese crumbles is a yummy topping worth your consideration too!

Drizzled atop the breakfast salad, Maple Apple Cider Vinaigrette brings all the breakfast salad ingredients together with an exclamation of flavor. Lightly tangy and slightly sweet, this tasty salad dressing pours on just the right amount of flavor without overpowering ingredients – it’s light, bright and delicious mixed in with every bite!  Great for low-carb diets, this new Apple Cider Vinegar Apple Maple Dressing from Litehouse Foods has only 15 calories per 2 tablespoon serving and a mere 3 grams sugar from sources like honey and maple syrup.  No artificial colors, flavors, preservatives or fake sweeteners.

Litehouse Maple Apple Cider Vinaigrette for Breakfast Salad

Eating a hearty salad like this Breakfast Salad with Maple Apple Cider Vinaigrette offers three-plus servings of fruits and vegetables toward the recommended minimum daily goal of five servings. That’s an awesome start that helps set the tone for healthy eating for the day’s remainder.  However, no matter how the day unfolds in terms of food choices, at least you had a salad for breakfast! That’s a win!

Breakfast Salad with Pomegranate Blueberry Vinaigrette Recipe

Serves 1 | Finish in 20 minutes

What goes better with toast than bacon and eggs? We’re keeping it light with this amazing bacon and egg salad. This can be prepared in individual bowls or potluck style for the entire family. Tip: lay out all of Mom’s favorite toppings to add on herself!


  • 2.5 cups fresh baby spinach
  • ½ cup diced apple
  • 2 tablespoons toasted pecans
  • 2 tablespoons Litehouse® Pomegranate Blueberry Dressing & Marinade
  • 3 strips bacon
  • ½ small shallot, sliced thinly
  • 1 large egg
  • Additional topping, as desired


  1. Toss together spinach, diced apple, pecans in small bowl with dressing. Set aside.
  2. In skillet, over medium-high heat, cook bacon on medium high, flipping once with tongs, until browned and crispy, approximately 8 to 10 minutes. Use tongs, to remove to paper towels to cool. Pour off bacon grease, but do not wash skillet
  3. In same skillet (with a bit of bacon grease residue), saute shallots and cook egg to preference.
  4. Add egg, shallots and bacon to dressed salad and enjoy!

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