Asparagus Salad with Bacon and Eggs

29 4 servings, 1/4 recipe (174 g) each
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4 servings, 1/4 recipe (174 g) each

Try this fresh, summery salad recipe for a wonderful light lunch or special weekend brunch. This salad recipe combines everyone’s favourite bacon and eggs served over roasted asparagus and mixed salad greens.

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What You Need

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Make It

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  • Heat oven to 425ºF.
  • Cover rimmed baking sheet with foil; spray with cooking spray. Combine olive oil and 1 Tbsp. dressing; drizzle over asparagus, turning to evenly coat each spear.
  • Bake 12 to 14 min. or just until asparagus is crisp and lightly browned.
  • Toss greens with remaining dressing. Divide salad greens among 4 serving plates. Top each serving with asparagus, quartered eggs and bacon.


Replace Kraft Classic Herb Dressing with Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing.


  • 4 servings, 1/4 recipe (174 g) each

Nutritional Information

Serving Size 4 servings, 1/4 recipe (174 g) each
Calories 200
% Daily Value
Total fat 15g
Saturated fat 3g
Cholesterol 190mg
Sodium 510mg
Carbohydrate 7g
Dietary fibre 3g
Sugars 2g
Protein 12g
Vitamin A 60 %DV
Vitamin C 45 %DV
Calcium 10 %DV
Iron 35 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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