Mini Spinach Egg Salads
9 ingredients
2 steps
Ingredients
- 1/2 lb thin asparagus, cooked
- 6 cups baby spinach
- 4 slices bacon, cooked, chopped
- 6 None small hard-boiled eggs, sliced
- 1 None ripe avocado, sliced
- 1 cup halved grape tomatoes
- 1/4 cup sliced onion
- 3/4 cup ranch dressing
- 3 tbsp chopped fresh basil leaves
Directions
-
1Blanch asparagus in boiling salted water for 2 mins. Refresh in cold water then pat dry. Cut into bite-size pieces.
-
2In 6 serving bowls, divide spinach, bacon, eggs, avocado, tomatoes, onion and asparagus. Whisk together dressing and chopped basil then drizzle over salad.
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