Lemon Tarragon Breakfast Salad with Brown Rice and Smoked Salmon

Instructions

1. Prepare rice according to package instructions.

2. To prepare dressing, whisk together yogurt, lemon juice, tarragon and salt, reserve.

3. Cover eggs with water in a small sauce pan and heat on high until water boils. Remove from heat and rest for 4 minutes before draining and peeling eggs.

4. To serve, toss rice and greens with yogurt dressing and divide evenly on plates. For each salad, place one cooked egg cut in half, 1 oz of cold smoked salmon and garnish with red onion and capers.