Honey Mustard Asparagus Bacon Salad
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 1 salad
For the salad:
- 1-2 pieces of bacon - chopped into bits and cooked until crispy
- 1 hard-boiled egg - cut in half
- 5 spears asparagus - chopped into 1 inch pieces
- 2 mushrooms - sliced into thin pieces
- 2 large handfuls of spinach
Cook your bacon bits over medium heat in a medium sized skillet on the stove. The bacon will sizzle and crackle and make your whole house smell like breakfast. Cook it until it is crispy and then place it on a paper towel lined plate to soak up the grease.
Hard-boil your egg(s). We follow Betty Crocker for the best hard-boiled eggs. Place your eggs in a medium sized saucepan. Cover with cold water at least 1 inch above the egg(s). Heat to a boil in your saucepan; remove from heat. Cover and let stand for 18 minutes. Immediately cool briefly in cold water to prevent further cooking. Tap egg to crack shell; roll between hands to loosen the shell, then peel. If the shell is hard to peel, hold the egg under cold water while peeling.
On a salad plate, layer your spinach, mushrooms, asparagus, bacon and hard-boiled egg(s).
Drizzle your salad with your honey mustard dressing and eat up! The hard-boiled egg adds protein to your salad so you’ve got a complete meal. You could also add some grilled or baked chicken or salmon on top for more good fats!