1 hard boiled egg, sliced 1 2/3 c chopped asparagus 2 slices cooked and crumbled bacon 1/2 t Dijon mustard 1 t olive oil 1 t red wine vinegar pinch salt and pepper Boil asparagus 2 to 3 minutes, until tender yet firm. Drain. Set aside. In a small bowl mix the Dijon, oil, vinegar and a pinch of salt and pepper. Arrange the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette. Enjoy!
Shrimp Cobb Salad with Cilantro Lime Vinaigrette -- Could make this work with Whole30 by skipping the corn and goat cheese. And I guess I'll make my husband happy by including the egg (even though I hate them).