Salad for breakfast? Just say yes. This is a hearty and satisfying entree salad appropriate for any meal of the day. I like to make on winter weekend mornings when it’s nice to have the oven on.

Ingredients

• 4-5 potatoes, chopped into pieces less than a square inch
• salt & pepper
• oregano & sage (optional)
• baby arugula
• olive oil
• 1/2 a lemon
• Parmesan cheese
• Other optional toppings: chopped avocado, bacon, shredded cheese

Directions

1. Preheat the oven to more info

   375 degrees

2. Toss the chopped potato pieces in olive oil on a baking sheet
3. Season the potatoes with salt, pepper, and other optional spices such as oregano and sage
4. Roast the potatoes for 1 hour, turn the pieces after 30 min
5. While potatoes are roasting, prepare the other toppings. Cook and break bacon into pieces, chop the avocado, etc.
6. Spread the arugula on a platter, sprinkle parmesan cheese, and squeeze lemon over both
7. Add the roasted potatoes and other toppings to the arugula salad

Posted by: danar