Very versatile salad.  Make a large batch to use as add in to your leafy green salads.  Omit bacon for non meat eaters.

Salad:

  • 1 pound fresh French beans, cut into 1 – 1 1/2″ pieces, stems removed
  • 2 pounds fresh asparagus, woody ends removed
  • 1 tablespoon finely chopped shallot
  • 1 tablespoon finely chopped chives
  • bacon, cooked and chopped
  • Optional:  3 hard-boiled eggs, peeled and cut into quarters
  • Optional:  1/2 can chickpeas, drained and rinsed
  • Optional:  cubed tofu

Dressing:

  • 2 teaspoons Dijon mustard
  • 4 teaspoons balsamic vinegar
  • 3 tablespoons olive oil
  • Salt and pepper to taste

Method:

  1. Fill a large pot with water.  Bring to boil, add beans and asparagus.  Return to boil, lower heat and simmer, about 2-4 minutes until vegetables are tender but still crisp.
  2. Drain and refresh under cold water.  Let cool completely.
  3. In a small bowl, whisk together mustard, vinegar, and oil until smooth.  Season to taste.  Set aside.
  4. Transfer cooled vegetables to serving bowl.  Sprinkle with shallot, chives, bacon, and any of the add in ingredients.
  5. Drizzle with vinaigrette and top with eggs.

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