Lentil Breakfast Salad

Ingredients:

1 Tbsp. olive oil

4 slices turkey bacon

1 pint cherry tomatoes

½ cup chopped onion

2 cups cooked lentils

1 orange, halved

½ cup plain low-fat Greek yogurt

¼ tsp. salt

½ tsp. black pepper

4 cups baby arugula

1 cup quartered fresh strawberries

1 avocado, halved, seeded, peeled, and sliced

½ cup toasted walnuts

Directions:

In a 10-inch skillet heat oil over medium. Add turkey bacon and cook until crisp. Drain on paper towels. Chop bacon.

In same skillet cook tomatoes and onion over medium-high 4 to 5 minutes or until tomatoes are softened, stirring frequently. Stir in lentils; heat through.

For dressing, squeeze 2 Tbsp. juice from half of the orange. Cut remaining orange half into four wedges. In a small bowl whisk together orange juice, yogurt, salt, and pepper.

Arrange arugula on plates or in bowls. Top with warm lentil mixture, strawberries, avocado, and walnuts. Drizzle with dressing and top with turkey bacon. Serve with orange wedges.

Nutritional Info:

Calories: 370 kcal

Fat: 23 g

Cholesterol: 20 mg

Sodium: 470 mg

Carbohydrates: 30 g

Protein: 17 g

Potassium: 820 mg