Asparagus, Egg and Bacon Salad with Dijon Vinaigrette
I love the combination of this simple salad of asparagus, hard boiled egg and bacon tossed with a Dijon vinaigrette – it has Spring written all over it!
I've been dying for this salad all week. Asparagus and eggs are a match made in heaven, but not just for breakfast, it's great for lunch too! I always keep hard boiled eggs on hand in my fridge to use throughout the week, therefore this salad came together in less than 10 minutes. It's perfect to pack for lunch, and you can easily double or multiply the recipe to feed more. It's also very inexpensive to make, low-carb, high in protein and fiber and perfect for gluten-free and Paleo diets.
Ingredients :
1 large hard boiled egg, peeled and sliced
1 2/3 cups chopped asparagus
2 slices cooked and crumbled center cut bacon
1/2 tsp Dijon mustard
1 teaspoon extra virgin olive oil
1 teaspoon red wine vinegar
pinch salt and pepper, to taste
Directions :
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.
Servings: 1 Serving Size: 1 salad • Old Points: 5 pts • Points+: 6 pts
Calories: 219 • Fat: 13 g • Protein: 16 g • Carb: 11 g • Fiber: 5 g • Sugar: 1 g
Sodium: 306 mg (without salt)
Source : skinnytaste.com/2014/04/asparagus-egg-and-bacon-salad-with.html
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