Asparagus Egg and Bacon Salad with Dijon Vinaigrette from Skinnytaste
Servings: 1 Serving Size: 1 salad
Calories: 219 • Fat: 13 g • Protein: 16 g • Carb: 11 g • Fiber: 5 g • Sugar: 1 g
Sodium: 306 mg (without salt)
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
- 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!