Search This Blog

Wednesday, October 7, 2015

Asparagus, Egg and Bacon Salad

Tonight I am making an Italian Meatloaf, and I wanted a nice light vegetable salad to go on the side.
Something that was not a green salad.  I started looking through my recipes and found this delightful one that fit the bill perfectly.  It is light and different and just right.

4 slices bacon, cooked and chopped
2 hard boiled eggs, quartered
2 c. asparagus-either frozen or fresh
2 t. white wine vinegar
2. t. olive oil
1 t. dijon mustard
salt and pepper

Cook asparagus, drain well. Place asparagus in a shallow bowl or dish.  Whisk together the vinegar, olive oil, and mustard.  Pour over asparagus.  Place eggs on top, then sprinkle with bacon.  Add salt and pepper as desired.

No comments:

Post a Comment