The more I thought about it the more I thought I could make it work. My husband enjoys asparagus and he loves bacon so I knew he'd be more then happy to try this salad. To make it more "Hezzi-D friendly" I opted to remove the eggs and instead added Gruyere cheese. It turns out this was the perfect solution!
Let me first say that the dressing was awesome. A simple but delicious Dijon vinaigrette that both Frank and I enjoyed. The salad greens were beautiful with the pink bacon and white cheese. I actually ended up eating some of my asparagus because I liked the dressing so much. My husband gave it two thumbs up saying that he could eat this salad everyday!
Bacon, Gruyere, and Asparagus Salad (adapted from A Taste of Home Cooking)
1 t. Dijon mustard
2 T. red wine vinegar
2 T. extra virgin olive oil
1/2 t. parsley
Salt and fresh ground pepper to taste
4 strips bacon
2 oz. Gruyere cheese, cut into small cubes
3 c. salad mix
1. Combine the Dijon, vinegar, olive oil, and parsley in a bowl. Mix well. Set aside until ready to use.
3. Meanwhile, cook the bacon in a skillet until it is crisp and brown. Drain on paper towel lined plate and then crumble.
5. Toss the asparagus with the remaining vinaigrette and lay the spears on top of the salad mix.
6. Serve immediately.
This post linked to:
Gingerbread Sweet Saturdays, Strut Your Stuff Saturday,
The more I thought about it the more I thought I could make it work. My husband enjoys asparagus and he loves bacon so I knew he'd be more then happy to try this salad. To make it more "Hezzi-D friendly" I opted to remove the eggs and instead added Gruyere cheese. It turns out this was the perfect solution!
Let me first say that the dressing was awesome. A simple but delicious Dijon vinaigrette that both Frank and I enjoyed. The salad greens were beautiful with the pink bacon and white cheese. I actually ended up eating some of my asparagus because I liked the dressing so much. My husband gave it two thumbs up saying that he could eat this salad everyday!
Bacon, Gruyere, and Asparagus Salad (adapted from A Taste of Home Cooking)
1 t. Dijon mustard
2 T. red wine vinegar
2 T. extra virgin olive oil
1/2 t. parsley
Salt and fresh ground pepper to taste
4 strips bacon
2 oz. Gruyere cheese, cut into small cubes
3 c. salad mix
1. Combine the Dijon, vinegar, olive oil, and parsley in a bowl. Mix well. Set aside until ready to use.
3. Meanwhile, cook the bacon in a skillet until it is crisp and brown. Drain on paper towel lined plate and then crumble.
5. Toss the asparagus with the remaining vinaigrette and lay the spears on top of the salad mix.
6. Serve immediately.
This post linked to:
Gingerbread Sweet Saturdays, Strut Your Stuff Saturday,
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