Asparagus Egg and Bacon Salad with Dijon Vinaigrette
The recipe Asparagus Egg and Bacon Salad with Dijon Vinaigrette can be made in around 20 minutes. This gluten free, dairy free, paleolithic, and primal recipe serves 1 and costs $3.35 per serving. This main course has 446 calories, 20g of protein, and 37g of fat per serving. 2295 people were glad they tried this recipe. It is brought to you by Skinny Taste. Head to the store and pick up asparagus, red wine vinegar, egg, and a few other things to make it today. Overall, this recipe earns a super spoonacular score of 86%. Similar recipes include Asparagus Egg and Bacon Salad with Dijon Vinaigrette, Asparagus Egg and Bacon Salad with Dijon Vinaigrette Skinnytaste, and Grilled Potato Salad with Bacon + Bacon-Dijon Vinaigrette.
Servings: 1
Ingredients:
1 2/3 cups chopped asparagus
1/2 tsp Dijon mustard (check label for Whole30)
1 large hard boiled egg, peeled and sliced
1 teaspoon extra virgin olive oil
1 teaspoon red wine vinegar
pinch salt and pepper, to taste
2 slices cooked and crumbled center cut bacon (check labels for Whole30)
Equipment:
pot
bowl
Cooking instruction summary:
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!
Step by step:
1. Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes, until tender yet firm.
2. Drain and run under cold water to stop it from cooking further. Set aside.
3. In a small bowl mix the Dijon, oil, vinegar and a pinch of salt and pepper.
4. Arrange the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette. Enjoy!
Nutrition Information:
covered percent of daily need
