Bacon, Egg and Asparagus Salad

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Bacon, Egg and Asparagus Salad
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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)
Calorie247 cal.(12 %)
Protein9 g(9 %)
Fat22 g(19 %)
Carbohydrates4 g(3 %)
Sugar added0 g(0 %)
Roughage1.9 g(6 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.6 μg(8 %)
Vitamin E4.4 mg(37 %)
Vitamin K56 μg(93 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin3.6 mg(30 %)
Vitamin B₆0.1 mg(7 %)
Folate166 μg(55 %)
Pantothenic acid1.6 mg(27 %)
Biotin16.2 μg(36 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C26 mg(27 %)
Potassium376 mg(9 %)
Calcium66 mg(7 %)
Magnesium28 mg(9 %)
Iron2.1 mg(14 %)
Iodine14 μg(7 %)
Zinc1.4 mg(18 %)
Saturated fatty acids6.5 g
Uric acid32 mg
Cholesterol224 mg
Complete sugar4 g

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)
How healthy are the main ingredients?
shallotolive oilTarragonsaltegg

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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