Bacon and Eggs and Asparagus Salad

You’ll love this Bacon Eggs and Asparagus Salad! It is a delicious combination of simple salad greens with asparagus, hard boiled eggs and bacon, tossed with homemade Dijon vinaigrette. You can serve this at your next dinner party or as a weeknight meal. It looks amazing, it tastes heavenly, and it’s done in a snap.

Bacon Eggs and Asparagus Salad

I love a good salad, especially in the summer. Like, this particular salad. ?There is something so satisfying about the mixture of bacon + eggs, and asparagus over a bed of lettuce sprinkled with feta cheese and topped with homemade Dijon vinaigrette. ?

It’s fresh and light, delicious, too, and pairs perfectly with grilled meats.

Recipe for Bacon Eggs and Asparagus Salad

The ingredients for this recipe are quite simple; no surprises here.

You will need:

• 4 large eggs
• 1 pound asparagus
• 6 bacon slices
• mixed salad greens
• cherry tomatoes
• feta cheese
• red onions

I am all about ease of preparation, so if you need to use your favorite store bought dressing, go right ahead. If you want to make your own, go with my recipe for Homemade Dijon Vinaigrette. It includes olive oil, sherry vinegar, dijon mustard, salt, and pepper. 

How To Make Bacon Eggs and Asparagus Salad

This salad includes soft-boiled eggs, cooked asparagus, crunchy bacon, feta cheese and a delicious vinaigrette made with dijon mustard and sherry vinegar, among other things.

The hardest thing about this salad was making sure that I get a soft egg yolk. ? SO, let’s start with the eggs:

Boiling Eggs

1. Bring a medium saucepan of heavily salted water to a boil.
2. Add the eggs and boil for 7 minutes. 
3. Remove the pan from the heat, lift the eggs into a strainer, and run under cold water to cool them quickly.
4. Fill the pan with cold water, put the eggs back in it, and let stand until ready to use.

Then, we are going to cook some bacon. 

1. Add bacon strips to a skillet and cook over medium-low heat, turning as needed, until the bacon is golden and crisp.
2. Transfer bacon to a paper towel lined plate; let stand a minute, or until cooled enough to handle. Then, crumble it using a knife or your hands.

Next, we will work on the asparagus. 

1. Bring a large skillet of salted water to a boil.
2. Add the asparagus and cook for 4 minutes, or until you can pierce the spears with the tip of a knife.
3. Transfer asparagus to a paper towel lined plate; pat them dry. Set aside.

AND FINALLY, we get to assemble our salad. ? ? ? 

1. Arrange mixed salad greens on a long serving plate or in a salad bowl.
2. Add the asparagus, bacon, tomatoes, onions, and sprinkle the feta cheese over the salad. 
3. Peel the eggs; cut them in half and add to the salad.
4. Combine all ingredients for the salad dressing in a jar; shake to blend. Taste and adjust.
5. Pour over salad and gently toss to combine. 
6. Serve.

Serving Suggestions

What I love most about this salad is that it can be a whole meal in itself. You have protein, healthy fat, and loads of veggies. With egg, bacon, and asparagus, it’s even more filling than you might imagine. If you need something easy, healthy and dang delicious, this is your go to meal.

BUT, you can also serve it with grilled chicken or pork.

Or, you could simply serve it with a slice of rustic bread on the side. Perfect for sopping up any of the delicious dressing left on the plate. ? 

How To Store Asparagus Salad

• This is not a great meal to save once dressed and combined, but you can always prepare parts of the salad in advance. Like, boil the eggs in advance, and cook the asparagus in advance. 
• You can also mix the dressing up to 10 days in advance.
• Then, when you are ready to serve your salad, simply assemble the salad, drizzle with the dressing and serve!

More Salad Recipes

ENJOY!

Tools Used in this Recipe

Bacon and Eggs and Asparagus Salad

Course: Salad, Salad Dressing/Marinade

Cuisine: American

Servings: 4

Calories: 404 kcal

Author: Katerina | Diethood

Ingredients

FOR THE SALAD

• 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

FOR THE VINAIGRETTE

• 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

Instructions

1. Bring a medium saucepan of heavily salted water to a boil.

2. Add the eggs, one by one, and allow the eggs to boil for 7 minutes, then remove the pan from the heat; lift the eggs into a strainer, and run under cold water to cool them quickly.

3. Fill the pan with cold water, put the eggs back in it, and let stand until ready to use.

4. Bring a large skillet of salted water to a boil.

5. Add the asparagus and cook for 4 minutes, or until you can pierce the spears with the tip of a knife.

6. Transfer asparagus to a paper towel lined plate; pat them dry. Set aside.

7. Add bacon strips to a skillet and cook over medium-low heat, turning as needed, until the bacon is golden and crisp.

8. Transfer bacon to a paper towel lined plate; let stand a minute, or until cooled enough to handle. Chop it into bits.

9. Assemble the salad starting with the greens; add the asparagus, bacon, tomatoes, onions, and sprinkle with feta cheese.

10. Peel the eggs; cut them in half and add to the salad.

FOR THE VINAIGRETTE

1. Combine all the ingredients in a jar with a lid; shake vigorously until all ingredients are incorporated. Taste and adjust.

2. Pour the vinaigrette over the salad.

3. Serve.

Recipe Notes

WW Freestyle SmartPoints: 11

Nutrition Facts

Bacon and Eggs and Asparagus Salad

Amount Per Serving

Calories 404 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 10g50%

Cholesterol 197mg66%

Sodium 469mg20%

Potassium 635mg18%

Carbohydrates 12g4%

Fiber 3g12%

Sugar 5g6%

Protein 16g32%

Vitamin A 2194IU44%

Vitamin C 38mg46%

Calcium 129mg13%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.