Make this Asparagus, Egg and Bacon Salad part of the menu! Bacon and Italian dressing are key ingredients in this zesty Asparagus, Egg and Bacon Salad.
What You Need
Original recipe yields 4 servings
1 Tbsp. olive oil
1/4 cup KRAFT Tuscan House Italian Dressing, divided
3/4 lb. fresh asparagus spears, trimmed
1 pkg. (9 oz.) mixed baby salad greens
4 soft-cooked eggs
2 Tbsp. OSCAR MAYER Real Bacon Bits
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Let's Make It
Heat oven to 425ºF.
Cover rimmed baking sheet with foil; spray with cooking spray. Mix oil and 1 Tbsp. dressing; drizzle over asparagus on prepared baking sheet, turning to coat evenly.
Bake 12 to 14 min. or until asparagus is crisp-tender and lightly browned.
Toss greens with remaining dressing. Divide among 4 serving plates. Top with asparagus, eggs and bacon bits.
Prepare using KRAFT Sun Dried Tomato Vinaigrette Dressing.
Trimming Fresh Asparagus
Asparagus spears snap off naturally where they are tough. Simply bend the spear near the bottom end and it will break off at the right point. Or, remove an inch or so of the "woody" portion off the bottom of the stalks with a sharp knife.
Perfect Soft-Cooked Eggs
Bring 1 qt. water to boil in 2-qt. saucepot. Carefully add eggs, 1 at a time, using a spoon to gently lower eggs into water. Simmer on medium-low heat 6 min. Remove from heat; add cold water to pot until eggs are cool enough to handle. Remove shells from eggs.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.