BLT Breakfast Salad with Honey Mustard Dressing
- Preparing Time: 30 minutes
- Total Time: 15 minutes
- Served Person: 2
- salt to taste
- 1 tablespoon olive oil
- 1/2 teaspoon dijon mustard
- salt to season
- 1/2 teaspoon honey
- 2 cups of salad leafy greens of choice (i used a mix of b
- 1/2 cup cherry tomatoes sliced
- 1 bunch of asparagus spears sliced in half
- 4 bacon rashers (short cut) trimmed of all fat and diced
- 2 soft boiled eggs
- 2 teaspoons milk (any milk is fine)
- Carbohydrate 2.2542624988361 g
- Cholesterol 0 mg
- Fat 1.81212500072367 g
- Fiber 0.490015642189623 g
- Protein 0.385073437495763 g
- Saturated Fat 0.246540000099924 g
- Serving Size 1 1 Serving (46g)
- Sodium 1760.22906249996 mg
- Sugar 1.76424685664648 g
- Trans Fat 0.069565000019597 g
- Calories 25 calories
Place eggs and asparagus spears into a small - medium sized pot/saucepan, and cover with water until just covering the eggs. Bring to a gentle simmer, and allow to simmer for 4-6 minutes (for soft boiled) or longer for hard boiled eggs. After time is up, drain water and fill saucepan with cold water. Drain again and fill with cold water until water stays cool (this prevents eggs from cooking in their shell).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 (with a small whisk or fork) until combined. Place spinach, rocket/arugula and asparagus together on your serving plates/bowls. Top with cooked bacon pieces, eggs, and drizzle with dressing.Good morning!
