Ingredients20 m servings
- In a skillet, cook bacon until crisp; remove with a slotted spoon to paper towel. Drain, reserving 2-3 tablespoons drippings. Cut asparagus into 1-1/2-in. pieces; saute in drippings until crisp-tender. Add vinegar, sugar, mustard, pepper and bacon. Cook and stir for 1-2 minutes. In a large bowl, combine the salad greens and almonds. Add the asparagus mixture and toss gently. Top with egg. Serve immediately.
ReviewsRead all reviews 4
Using Splenda in place of sugar makes this an awesome Low-Carb recipe~~ I used broccoli intsead of asparagus (its what I had!).. I used pecans that had been toasted in browned butter instead of ...
I made this last night for my boyfriend and i.. it was soooo easy! and soooooo delicious : ] .. i used brown sugar instead of white sugar.. i don't like using white sugar so it worked out nicely...
This is a great salad. It's refreshing and comforting all at the same time.