This amazing and refreshing summer salad is actualy something that can be enjoyed year round. It is at it peak taste during the asparagus season, but as long as asparagus are available it is a tasty, quick and filling salad option. You can adjust this recipe to your taste, subsitute the type of mustard you like, as well as the vinegar. Just remember to adjust your sodium intake based on any new ingredients. The bacon I use in this recipe is strictly "low sodium" bacon, not "Reduced Sodium" the latter is not removing enough sodium for us to use and should be avoided. Please double check your labels when selecting Bacon.



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Category: Salads
Seasons:  All Summer
Cuisine Type American


For 1 Person(s)


1 Hard Boiled Egg Sliced
1 2/3 Cups Chopped Asparagus
2 Slices Crumpled Low Sodium Bacon *
1/2 Teaspoon Dijon Mustard
1 Teaspoon Extra Virgin Olive Oil
1 Teaspoon Red Wine or Balsamic Vinegar
1/2 Teaspoon Lemon Juice
Cracked Black Pepper to Taste

Asparagus Egg and Bacon Salad with Dijon Vinaigrette Directions

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

Recipe notes

Sodium By The Numbers

Hard boiled egg =60mg
Asparagus =0mg
Bacon =150mg (2 slices, Smithfield Low Sodium)
Dijon mustard =40mg
Extra virgin olive oil =0mg
Red wine vinegar =0mg
Pepper or salt substitute to taste =0mg

Total Per Single Serving Salad = 190mg

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