Mini Spinach Egg Salads - cooking recipe

Ingredients
    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
    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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