Asparagus, Egg, and Bacon Salad with Dijon Vinaigrette
- 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, salt and pepper.
- Arrange the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette.
Calories: 158kcal | Carbohydrates: 3g | Protein: 6g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 59mg | Sodium: 509mg | Potassium: 206mg | Fiber: 1g | Sugar: 1g | Vitamin A: 565IU | Vitamin C: 3.7mg | Calcium: 22mg | Iron: 1.7mg
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