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

Steps

1. 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.
2. 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.
3. Vinaigrette: