Asparagus Egg and Bacon Salad with Dijon Vinaigrette
User Reviews
5
Asparagus Egg and Bacon Salad with Dijon Vinaigrette
Description
The salad features chopped asparagus boiled briefly until tender but still firm, then cooled to preserve texture and color. Hard-boiled eggs are peeled and sliced, adding creaminess and body. Center-cut bacon, cooked and crumbled, introduces a salty crispness. The vinaigrette, made from Dijon mustard, extra virgin olive oil, red wine vinegar, and seasoning, ties the components together with tang and slight heat.
Arranged by layering asparagus on a plate, topped with egg slices and bacon, then drizzled with the dressing, the salad is simple to assemble and presents well. Its freshness and balance suit it as a light lunch, a starter before a main course, or an accompaniment to hearty dishes.
Ingredients
- 1 egg peeled and sliced, large, hard boiled
- 1 2/3 cups asparagus chopped
- 2 lices Bacon check labels for Whole30, cooked and crumbled, center cut
- 1/2 tsp Dijon mustard (check label for Whole30)
- 1 teaspoon extra virgin olive oil
- 1 teaspoon red wine vinegar
- pinch salt to taste
- pinch black pepper to taste
Instructions
- Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes, until tender yet firm. Drain and run under cold water to stop it from cooking further. Set aside.
- In a small bowl mix the Dijon, oil, vinegar and a pinch of salt and pepper.
- Arrange the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 1serving
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Serving | 1salad | |
| Calories | 219kcal | 11% |
| Carbohydrates | 11g | 4% |
| Protein | 16g | 32% |
| Fat | 13g | 20% |
| Sodium | 306mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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