Ingredients

The following ingredients have 4 Servings
  • 4 large eggs
  • 1 pound asparagus spears, (ends trimmed off)
  • 6 strips bacon
  • 8 cups mixed salad greens
  • 2 cups halved cherry tomatoes
  • 1/3 cup crumbled feta cheese
  • ¼ cup finely chopped red onion
  • 1/4 cup extra virgin olive oil
  • ½ tablespoon sherry vinegar ((rice vinegar is a good substitute))
  • ½ tablespoon dijon mustard
  • salt and fresh ground pepper (, to taste)

Instruction

  • Bring a medium saucepan of heavily salted water to a boil.
  • Add the eggs, one by one, and allow the eggs to boil for 7 minutes, then remove the pan from the heat; lift the eggs into a strainer, and run under cold water to cool them quickly.
  • Fill the pan with cold water, put the eggs back in it, and let stand until ready to use.
  • Bring a large skillet of salted water to a boil.
  • Add the asparagus and cook for 4 minutes, or until you can pierce the spears with the tip of a knife.
  • Transfer asparagus to a paper towel lined plate; pat them dry. Set aside.
  • Add bacon strips to a skillet and cook over medium-low heat, turning as needed, until the bacon is golden and crisp.
  • Transfer bacon to a paper towel lined plate; let stand a minute, or until cooled enough to handle. Chop it into bits.
  • Assemble the salad starting with the greens; add the asparagus, bacon, tomatoes, onions, and sprinkle with feta cheese.
  • Peel the eggs; cut them in half and add to the salad.