Asparagus, Hard Boiled Egg and Bacon Salad with Dijon Vinaigrette
Description
Make a healthy low carb, gluten free and high protein salad for lunch. It's a quick meal to make and so deliciously good with crumbled, crisp bacon, hard boiled eggs, asparagus and a wonderful Dijon Vinaigrette drizzled on top.
Ingredients
4 strips bacon
1 bunch asparagus, ends discarded, cut on a bias into bite-sized pieces (or green beans, if desired)
2 - 4 hard boiled eggs, sliced into thirds and seasoned with a pinch of salt and pepper
2 t. olive oil
2 t. apple cider vinegar
1 t. Dijon mustard
salt and freshly ground black pepper, to taste
Directions
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Heat a large skillet over medium-high heat; fry bacon until crisp. Remove bacon from skillet and drain on a paper towel lined plate. When cool, crumble into small pieces.
Discard (or save for another use) all but 1 T. bacon grease from skillet. Return skillet to medium heat; add asparagus. Season with salt and pepper; cook until tender.
Vinaigrette:
Whisk together olive oil, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper.
Divide the asparagus onto 2 plates or bowls. Top each with equal amounts of crumbled bacon and egg slices. Drizzle with dressing.
Serve.
2 servings.