Spinach Salad with Asparagus,Bacon and Egg with Dijon Vinaigrette Dressing

2 hard-boiled eggs
4 slices cooked and crumbled bacon
1 ½ cup asparagus chopped
1 cup zucchini sliced
1 cup mushrooms sliced
1 tomato sliced
2 cups fresh spinach
2 tsp. Olive Oil ( click here to purchase )
2 tsp. olive oil
2 tsp. red wine vinegar
1 tsp. Dijon mustard
1/8 tsp. stevia
pinch of salt
½ drop Black Pepper Essential Oil  ( click here to purchase )
½ drop Thyme Essential Oil   ( click here to purchase )
Mix all ingredients together and mix well, set aside

Boil water in medium pot and cook asparagus for 2-3 minutes. Drain and run under cold water, then set aside.
In medium frying pan, add olive oil and sauté asparagus, mushrooms and zucchini
till your desired doneness. I prefer crunchy

Add spinach to bowl, asparagus. quartered eggs, vegetables, bacon and tomato slices and then drizzle with Dijon Vinaigrette Dressing.


Serves 2

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