Here’s a scrumptious breakfast salad courtesy of Chef Nancy Waldeck with Cancer Wellness at Piedmont.
Breakfast Salad
3 Cups Pitted Fresh Cherries, halved
3 Cups Fresh Berries
6 Cups Baby Greens
1 Cup Dried Cranberries or Blueberries
½ Cup Grapenuts, Toasted (in a 350F oven, for about 6-7 minutes)
½ Cup Walnuts, Toasted and Chopped
OJ Salad Dressing*
Arrange the cherries and oranges on top of the baby greens, which have been spread out on a platter. Sprinkle with the grapenuts and walnuts, and drizzle with dressing.
Want a Healthy Change for Breakfast?
Here’s a scrumptious breakfast salad courtesy of Chef Nancy Waldeck with Cancer Wellness at Piedmont.
Breakfast Salad
Arrange the cherries and oranges on top of the baby greens, which have been spread out on a platter. Sprinkle with the grapenuts and walnuts, and drizzle with dressing.
*OJ Salad Dressing
Whisk the ingredients together in a small bowl.

