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Asparagus Bacon and Egg Salad with Dijon Vinaigrette
Asparagus Bacon and Egg Salad with Dijon Vinaigrette is a fresh, light alternative to a traditional salad. Serve it alongside your favorite grilled meat.
Course
Salad
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
15
minutes
minutes
Servings
2
Calories
194
kcal
Author
Sherri Hagymas
Ingredients
1
bunch
asparagus
stalks cut into thirds
1
hard boiled egg
peeled and sliced
2
slices
bacon
cooked and crumbled
½
teaspoon
Dijon mustard
1
teaspoon
red wine vinegar
1
teaspoon
extra virgin olive oil
Instructions
Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes (until tender but firm.)
Drain and immediately rinse with cold water to any further cooking.
In a small bowl, mix the Dijon, oil and vinegar.
Place the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette.
ENJOY!!
Notes
Nutritional facts include 1 lb of asparagus and applewood smoked bacon. Choose Chicken or turkey bacon for less fat option.
Nutrition
Calories:
194
kcal
|
Carbohydrates:
9
g
|
Protein:
10
g
|
Fat:
13
g
|
Saturated Fat:
4
g
|
Cholesterol:
107
mg
|
Sodium:
195
mg
|
Potassium:
533
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
1845
IU
|
Vitamin C:
12.7
mg
|
Calcium:
67
mg
|
Iron:
5.1
mg