Bacon and Eggs and Asparagus Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple salad of mixed greens topped with bacon, hard-boiled eggs, asparagus, cherry tomatoes, and cheese, dressed with a tangy Dijon vinaigrette. Good for lunch, dinner, or as a first course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 large eggs
- 1 pound asparagus spears, (ends trimmed off)
- 6 strips bacon
- 8 cups mixed salad greens
- 2 cups halved cherry tomatoes
- 1/3 cup crumbled feta cheese
- ¼ cup finely chopped red onion
- 1/4 cup extra virgin olive oil
- ½ tablespoon sherry vinegar ((rice vinegar is a good substitute))
- ½ tablespoon dijon mustard
- salt and fresh ground pepper (, to taste)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 883mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 671mg
- Calcium
- 169mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 883MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.