Monday, April 5, 2021

Asparagus, Bacon and Egg Salad with Maple-Dijon Vinaigrette

It's going to be nearly 80 degrees here in the north today, which is quite unusual, but very welcome. So a cool, fresh salad is the perfect way to celebrate the warm weather. 

This salad is as beautiful as it is delicious, which is always a bonus in my book. 

And this salad is perfect for you if you have lots of colored eggs at your house! Use a few here, and that's one less egg salad sandwich you have to eat.  HA! In all seriousness, this salad is really delicious and a wonderful side dish to any meat. 

Start with a layer of spinach tossed in a mapley-mustardy dressing, then toss it with blanched asparagus, bacon and those eggs. 

Texture and taste, this salad has it all. I loved how the saltiness of the bacon contrasts with the dressing, and the soft eggs contrast with the crunchy asparagus. 

There are so many reasons to love this salad! Happy Spring!

Asparagus, Bacon and Egg Salad with Maple-Dijon Vinaigrette

5 oz. baby spinach
2-3 hard boiled eggs, peeled and sliced
1/2 pound asparagus, rough ends removed, chopped 
3 slices bacon, cooked and crumbled
1 Tbsp. Dijon mustard 
1/4 cup olive oil
2 Tbsp. maple syrup
1 1/2 Tbsp. red wine vinegar
salt and pepper, to taste

In a glass (liquid) measuring cup, combine the oil, mustard, syrup and vinegar. Whisk well until the oil is incorporated. Taste, and add salt and pepper as necessary, or adjust ratio of syrup to mustard according to your preferences.

In a large skillet, bring 1/2 inch of water to a boil. Add chopped asparagus and cook for 1 minute. Immediately drain and run under cold water to stop the cooking process.

In a large bowl, toss the spinach with about 1/2 the dressing. Add more dressing if you prefer, or save the rest for another use. Plate the spinach, then top with the asparagus and bacon.

Add the sliced eggs on top, and serve. Makes 6-8 side dish servings. 

Recipe Source: Inspired by SkinnyTaste


  1. Egg and salad - perfect! Cheers

  2. Love the flavours you have used in this salad and dressing, Sara! I have always loved the French Salade Frisée aux Lardons which is poached eggs and small chunks of bacon served over a salad dressed with vinaigrette - and this is a fabulous spin on that. Plus, I love asparagus! Thank you for sharing and for being a part of the Hearth and Soul Community! Take care and have a lovely week!


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