The Dukan Diet : The revolutionary French solution for permanent weight loss

Monday, April 27, 2020

Roasted Asparagus Chef Salad

Roasted asparagus elevates this classic salad. You can assemble it a few hours head of time, but toss and dress just before serving for maximum freshness.

Serves: 4

  • ¼ lb. asparagus, trimmed
  • 5 Tbsp. extra virgin olive oil, divided
  • 8 cups salad mix with carrots and radishes
  • 1 small cucumber, sliced
  • 2 large hard-boiled eggs, peeled and quartered
  • 3 strips thick-cut bacon, cooked and chopped
  • ½ cup shredded Cheddar cheese
  • 1 medium avocado, peeled, pitted, and cubed
  • 2 Tbsp. red wine vinegar
  • 2 tsp. Dijon mustard
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper


Step 1
Preheat oven to 400°F.

Step 2
Place asparagus on a baking sheet and toss with 1 tablespoon olive oil. Roast for 10 minutes, or until asparagus is tender. Cool, then cut into 1" pieces.

Step 3
Divide salad mix between two bowls. Arrange asparagus, cucumber, egg, bacon, cheese, and avocado on top.

Step 4
In a small bowl combine remaining olive oil, vinegar, mustard, salt, and pepper and whisk well. Drizzle over salads and serve.

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