Skinnytaste · by Gina Homolka★ 5.0 (70)
Asparagus Egg and Bacon Salad with Dijon Vinaigrette
NUTRITION · PER SERVING20M COOK
CAL 13%·PRO 31%
CARBS 13G20% OF CAL
4G FIBER0G ADDED5G INTRINSIC4G OTHER5G TOTAL SUGAR
FAT 17G59% OF CAL
5G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light spring salad of asparagus, hard-boiled eggs, and crispy bacon dressed with a tangy Dijon vinaigrette. Simple and satisfying for lunch.
mainamericansaladeggschicken🍲 stockpotdairy freegluten freelow carb
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Nutrition & ingredients
Ingredients
serves 1- 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)
At a glance
PER SERVING · TIME 20M
CAL 13%·PRO 31%
CARBS 13G20% OF CAL
4G FIBER0G ADDED5G INTRINSIC4G OTHER5G TOTAL SUGAR
FAT 17G59% OF CAL
5G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 866mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 785mg
- Calcium
- 78mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 866MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.