Condiment
Asparagus Egg and Bacon Salad with Dijon Vinaigrette
Crisp asparagus mingles with slices of creamy hard boiled egg and smoky bacon crumbles, all tossed in a bright Dijon vinaigrette that balances tangy vinegar with rich olive oil. Each bite delivers savory, fresh, and satisfying flavors in one simple, protein packed bowl.
- Total
- 13 min
- Prep
- 10 min
- Cook
- 3 min
- Serves
- 1
Nutrition per Serving
- Calories
- 219
- Protein
- 16g
- Carbs
- 11g
- Fat
- 13g
- Fiber
- 5g
- Sugar
- 1g
- Sodium
- 306mg
Ingredients
- 1 large hard boiled egg (peeled and sliced)
- 1 2/3 cup chopped asparagus
- 2 slices cooked and crumbled center cut bacon (check labels for Whole30)
- 1/2 tsp Dijon mustard (check label for Whole30)
- 1 tsp extra virgin olive oil
- 1 tsp red wine vinegar
- pinch salt and pepper (to taste)
Instructions
- 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!