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Fuel your morning with a power breakfast bowl filled with lentil-quinoa salad, diced avocado, tomatoes, a fried egg and Jimmy Dean® Sausage Links.
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 |
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 |
Lemon Vinaigrette
Step 1: In a bowl, whisk the lemon zest, lemon juice, honey, Dijon mustard, salt and pepper thoroughly until completely blended.
Step 2: Add the oil while whisking.
Step 3: Dressing can be refrigerated in an airtight container for up to 1 week.
Step 4: Shake or mix well before each use.
Lentil-Quinoa Salad
Step 1: In a bowl, whisk the lemon zest, lemon juice, honey, Dijon mustard, salt and pepper thoroughly until completely blended. T
Step 2: Add the oil while whisking.
Step 3: Can be refrigerated in an airtight container for up to 1 week.
Step 4: Shake or mix well before each use.