INGREDIENTS:

  • 1 large hard boiled egg, peeled and sliced
  • 1 2/3 cups chopped asparagus
  • 2 slices cooked and crumbled center cut bacon (check labels for Whole30)
  • 1/2 tsp Dijon mustard (check label for Whole30)
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon red wine vinegar
  •  pinch salt and pepper, to taste

DIRECTIONS:

  1. 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.
  2. In a small bowl mix the Dijon, oil, vinegar and a pinch of salt and pepper.
  3. Arrange the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette. Enjoy!

NUTRITION INFORMATION

Yield: 1 serving, Serving Size: 1 salad

  • Amount Per Serving:
  • Smart Points: 5
  • Points +: 6
  • Calories: 219
  • Total Fat: 13g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: 306mg
  • Carbohydrates: 11g
  • Fiber: 5g
  • Sugar: 1g
  • Protein: 16g

Read more at http://www.skinnytaste.com/asparagus-egg-and-bacon-salad-with/#mg8ZEf6Q3GLAu7mR.99