Mini Spinach Egg Salads - cooking recipe
Ingredients
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1/2 lb thin asparagus, cooked
6 cups baby spinach
4 slices bacon, cooked, chopped
6 None small hard-boiled eggs, sliced
1 None ripe avocado, sliced
1 cup halved grape tomatoes
1/4 cup sliced onion
3/4 cup ranch dressing
3 tbsp chopped fresh basil leaves
Preparation
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Blanch asparagus in boiling salted water for 2 mins. Refresh in cold water then pat dry. Cut into bite-size pieces.
In 6 serving bowls, divide spinach, bacon, eggs, avocado, tomatoes, onion and asparagus. Whisk together dressing and chopped basil then drizzle over salad.
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