Sprouted Sienna Red™ Rice & Baby Greens Breakfast Salad with Green Goddess Dressing - 2 lbs.


Yield: 24 servings


  1. To prepare the dressing, in a food processor purée the mayonnaise, buttermilk, parsley, tarragon, chive, lemon juice, anchovies, garlic, 1 t. salt and ½ t. pepper. Chill the dressing for service.
  2. In a pot over high heat, bring the vegetable stock to a boil. Stir in InHarvest Sprouted Sienna Red Rice. Reduce heat to simmer and cook, covered, for 30 minutes. Reserve at room temperature.
  3. In a large bowl, mix well the tomatoes, 1/3 c. olive oil, 1 t. salt and 1 t. pepper. Transfer the tomatoes to a hotel pan; roast at 225°F, uncovered, for 30 minutes. Remove the pan from the oven and reserve at room temperature.
  4. In a large sauté pan, render the bacon until crispy. Drain the fat and reserve bacon at room temperature.
  5. In a separate sauté pan with the remaining olive oil, sauté the mushrooms. Season with the remaining salt and pepper. Reserve at room temperature.
  6. In a pot of boiling water, poach the eggs until the whites are cooked through and the yolks are still runny. Reserve warm.
  7. To assemble the salad, per order: Combine 1½ oz. greens with 1/3 c. tomatoes, 1 oz. mushrooms and ¾ oz. bacon. Top with a poached egg. Serve with 2 T. of dressing.

Nutrition Facts
Per serving: 441 cal., 21 g pro., 38 g carb., 4 g fiber, 46 g fat (9 g sat. fat), 210 mg chol., 910 mg sod., 6 g sugar