Ingredients
Yield: 1 Bowl
| Amount | Main ingredients |
|---|---|
| 1 cup | Lentil-Quinoa Salad |
| 2 oz. | Avocado - Seeded - Peeled & Diced (About 1/2 of An Avocado) |
| 2 oz. | Grape Tomatoes - Halved (Approx. 6 Each) |
| 1 Tablespoon | Lemon Vinaigrette |
| 2 each | Jimmy Dean ® Heat ‘n Serve Fully Cooked Breakfast Sausage Links |
| 1 each | Egg - Large - Fried |
Sub-Recipes Ingredients | |
| Lemon Vinaigrette | |
| Yield: 5 OZ. | |
| 1 tsp. | Lemon Zest |
| 2 oz. | Lemon Juice - Fresh |
| 1 Tbsp. | Honey |
| 1 tbsp. | Dijon Mustard |
| 1/2 tsp. | Salt |
| 1/4 tsp. | Black Pepper - Freshly Ground |
| 3 oz. | Extra Virgin Olive Oil |
| Lentil-Quinoa Salad | |
| Yield: 2 Cups | |
| 1 cup | Lentils, Cooked According To Manufacturer’s Instructions |
| 1 cup | Tri-Color Quinoa - Cooked According To Manufacturer’s Instructions |
| 1/4 cup | Lemon Vinaigrette |
| 1/2 tsp. | Salt |
Products in this recipe
Directions
- Toss the diced avocado and halved grape tomatoes with 1 Tablespoon of the Lemon Vinaigrette and set aside.
- Place the Jimmy Dean ® Heat ‘n Serve Fully Cooked Breakfast Sausage Links in a skillet and heat over medium heat until hot. This will take about 6 – 8 minutes.
- Fry the egg in a pan.
- Layer the Lentil-Quinoa Salad, dressed avocado, grape tomatoes, sausage links and fried egg in a bowl.
- Serve warm.
Sub-Recipes Directions
Lemon Vinaigrette
- In a bowl, whisk the lemon zest, lemon juice, honey, Dijon mustard, salt and pepper thoroughly until completely blended.
- Add the oil while whisking.
- Dressing can be refrigerated in an airtight container for up to 1 week.
- Shake or mix well before each use.
Lentil-Quinoa Salad
- In a bowl, whisk the lemon zest, lemon juice, honey, Dijon mustard, salt and pepper thoroughly until completely blended. T
- Add the oil while whisking.
- Can be refrigerated in an airtight container for up to 1 week.
- Shake or mix well before each use.
