Asparagus Egg and Bacon Salad-Skinnytaste

Servings: 1 Serving Size: 1 salad • Old Points: 5 pts • Points+: 6 pts Calories: 219 • Fat: 13 g • Protein: 16 g • Carb: 11 g • Fiber: 5 g • Sugar: 1 g Sodium: 306 mg (without salt)

Asparagus Egg and Bacon Salad-Skinnytaste
Asparagus Egg and Bacon Salad-Skinnytaste

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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!

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