This easy Bacon, Egg, and Asparagus Salad is a delightful combination of simple salad greens topped with asparagus, hard-boiled eggs, and bacon. A tangy Dijon vinaigrette finishes it off. Enjoy for lunch, dinner, or as a starter at your next dinner party.
Servings : 4servings
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Ingredients
FOR THE SALAD
4large eggs
1poundasparagus spears,ends trimmed off
6strips bacon
8cupsmixed salad greens
2cupshalved cherry tomatoes
1/3cupcrumbled feta cheese
¼cupfinely chopped red onion
FOR THE VINAIGRETTE
1/4cupextra virgin olive oil
½tablespoonsherry vinegar(rice vinegar is a good substitute)
½tablespoondijon mustard
salt and fresh ground pepper, to taste
Instructions
Bring a medium saucepan of heavily salted water to a boil.
Add the eggs, one by one, and allow the eggs to boil for 7 minutes, then remove the pan from the heat; lift the eggs into a strainer, and run under cold water to cool them quickly.
Fill the pan with cold water, put the eggs back in it, and let stand until ready to use.
Bring a large skillet of salted water to a boil.
Add the asparagus and cook for 4 minutes, or until you can pierce the spears with the tip of a knife.
Transfer asparagus to a paper towel lined plate; pat them dry. Set aside.
Add bacon strips to a skillet and cook over medium-low heat, turning as needed, until the bacon is golden and crisp.
Transfer bacon to a paper towel lined plate; let stand a minute, or until cooled enough to handle. Chop it into bits.
Assemble the salad starting with the greens; add the asparagus, bacon, tomatoes, onions, and sprinkle with feta cheese.
Peel the eggs; cut them in half and add to the salad.
FOR THE VINAIGRETTE
Combine all the ingredients in a jar with a lid; shake vigorously until all ingredients are incorporated. Taste and adjust.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.