Gluten Free Meal #1 Asparagus, Egg, and Turkey Bacon Salad with Dijon Vinaigrette Dressing

Asparagus, Egg, and Turkey Bacon Salad with Dijon Vinaigrette
Servings: 2


Cooking Tools Needed:

  • Frying Pan
  • Utensil for flipping
  • Medium/Large Pot
  • Colander
  • Knife
  • Cutting Board
  • Large Mixing Bowl with Lid


  • 3 large hard boiled egg
  • 1 bunch asparagus
  • 1/2 pound Turkey Bacon
  • 1 tsp Dijon mustard
  • 2 teaspoon extra virgin olive oil
  • 2 teaspoon red wine vinegar
  • pinch salt and pepper, to taste


Fry Turkey Bacon according to packing instructions in order to achieve and nicely browned and crisp product. Set bacon aside to cool.

Rinse and then break asparagus into large bite sized pieced. Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes, until tender yet firm. Drain and run under cold water to stop it from cooking further. Set aside.

Peel the hard boiled eggs. Place in the large mixing bowl. Crumble the eggs.

When the bacon cooled enough to be handled chop into “bacon bits” and add to the mixing bowl.

Add the asparagus to the bowl.

Add in the Dijon, oil, vinegar and a pinch of salt and pepper.

Secure lid to bowl and shake until desired coating.

Serves two so share with a friend or save for later! Enjoy!


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