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Asparagus Egg and Bacon Salad with Dijon Vinaigrette
HELPFUL TIPS:
It’s perfect to pack for lunch on the go
Can easily be made a head for meal prep, you can keep it refrigerated 4 to 5 days.
Multiply the recipe to bring it to a potluck
Eating seasonal means it’s inexpensive to make
Perfect for low-carb diets, gluten-free and Paleo diets

Read more at www.skinnytaste.com/asparagus-egg-and-bacon-salad-with/#O...
Ingredients
  • 1 large hard boiled egg, peeled and sliced
  • 1 ⅔ cups chopped asparagus
  • 2 slices cooked and crumbled center cut bacon (check labels for Whole30)
  • ½ tsp Dijon mustard (check label for Whole30)
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon red wine vinegar
  • pinch salt and pepper, to taste
Steps
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