Bacon, Egg and Asparagus Salad
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 22 min.
Ready in
Calories:
247
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 247 cal. | (12 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 56 μg | (93 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 166 μg | (55 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 16.2 μg | (36 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 376 mg | (9 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 224 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 16 ozs green Asparagus (rinsed and trimmed)
- 3 Tbsps good-quality olive oil (divided)
- ¼ tsp kosher salt (divided)
- ½ tsp freshly ground Black pepper (divided)
- 3 Tbsps minced shallots
- 2 Tbsps fresh lemon juice
- 2 tsps chopped, fresh Tarragon
- 5 ozs mixed Baby greens
- 4 large, soft boiled eggs (quartered)
- 4 slices cooked Bacon (crumbled)
Preparation steps
1.
Preheat oven to 450° F / 230º C.
2.
Arrange asparagus in a single layer on a jelly-roll pan. Drizzle with 2 teaspoons olive oil; sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt. Toss gently to coat. Bake for 5 to 7 minutes or until tender-crisp.
3.
Place remaining olive oil, salt, pepper, shallots, lemon juice, and tarragon in a large bowl; stir well with a whisk. Add mixed baby greens; toss gently to coat. Divide salad greens among 4 serving plates. Top each serving with asparagus, eggs and crumbled bacon. Serve.
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