Breakfast Salad with Honey Mustard Dressing!!!

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A healthy, low carb wake-up call for breakfast. Start the day with fresh spinach and arugula (or baby rocket leaves) with juicy ripe cherry tomatoes and asparagus, topped with crispy bacon pieces and a soft boiled egg, and drizzled with a home-made honey dijon mustard dressing.

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Ingredients  [ For 2  people ]    [   Preparation time : 15 minute  –  Cooking time : 20 minutes  ]

Salad

  • 2 cups of salad leafy greens of choice (I used a mix of baby spinach and rocket/arugula leaves)
  • 1/2 cup cherry tomatoes, sliced
  • 1 bunch of asparagus spears, sliced in half
  • 4 bacon rashers (shortcut), trimmed of all fat and diced
  • 2 soft boiled eggs
  • Salt to taste

Dressing

  • 1 tablespoon olive oil
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon honey
  • 2 teaspoons milk (any milk is fine)
  • Salt to season

Preparation Method

  1. Place eggs and asparagus spears into a small-medium sized pot/saucepan, and cover with water until just covering the eggs. Bring to a gentle simmer, and allow to simmer for 4-6 minutes (for soft-boiled) or longer for hard-boiled eggs. After the time is up, drain water and fill the saucepan with cold water. Drain again and fill with cold water until the water stays cool (this prevents eggs from cooking in their shell).
  2. Meanwhile, fry bacon in a nonstick pan sprayed with cooking oil spray until crispy.
  3. Combine all salad dressing ingredients together in a smaller bowl, and whisk (with a small whisk or fork) until combined. Place spinach, rocket/arugula, and asparagus together on your serving plates/bowls. Top with cooked bacon pieces, eggs, and drizzle with dressing.
  4. Enjoy Your Morning Breakfast

 

Enjoy it!!

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