Asparagus Egg and Bacon Salad with Dijon Vinaigrette

Name: Asparagus Egg and Bacon Salad with Dijon Vinaigrette
Yield: 1 serving
Cuisine: American
Ingredients: 1 large hard boiled egg (peeled and sliced); 1 2/3 cups chopped asparagus; 2 slices cooked and crumbled center cut bacon (check labels for Whole30); 1/2 tsp Dijon mustard (check label for Whole30); 1 teaspoon extra virgin olive oil; 1 teaspoon red wine vinegar; pinch salt and pepper (to taste)

—·American

Prep—

Cook—

Total—

Skinnytaste

Ingredients

1 large hard boiled egg (peeled and sliced)
1 2/3 cups chopped asparagus
2 slices cooked and crumbled center cut bacon (check labels for Whole30)
1/2 tsp Dijon mustard (check label for Whole30)
1 teaspoon extra virgin olive oil
1 teaspoon red wine vinegar
pinch salt and pepper (to taste)

Instructions

3 steps

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.

2 min

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!

Progress

0 / 3 steps

Nutrition

Per serving (based on 1 servings)

Calories

219cal

Protein

16.0g

Carbs

11.0g

Fat

13.0g

Fiber

5.0g

Sugar

1.0g

Sodium

306mg

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