Ingredients
2cupssalad leafy greens of choice
½cup cherry tomatoes sliced
1asparagus spears sliced in half
4bacon rashers short cut, trimmed of all fat and diced
2soft boiled eggs
salt to taste
1Tbspolive oil
½tspDijon mustard
½tsphoney
2tspmilk
salt to season
Preparation
Place eggs and asparagus spears into a small to medium-sized pot or saucepan, and cover with water until just covering the eggs.
Bring to a gentle simmer, and allow to simmer for 4 to 6 minutes or longer for hard-boiled eggs. After the time is up, drain water and fill the saucepan with cold water.
Drain again and fill with cold water until the water stays cool.
Meanwhile, fry bacon on a nonstick pan sprayed with cooking oil spray until crispy.
Combine all salad dressing ingredients together in a smaller bowl, and whisk until combined.
Place spinach, rocket or arugula, and asparagus together on your serving plates or bowls.
Top with cooked bacon pieces, eggs, and drizzle with dressing.
