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Duck Egg and Asparagus Salad with Bacon

4 servings
Salads

Characteristics

Gluten Free High Fibre

Nutritional Facts Per Serving

492
Calories
23 g
Protein
12.1 g
Carbs
4.5 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 492
  • Fat 40.3 g 62 %
    • Saturated   10.3 g
    • + Trans 0.2 g 11 %
  • Cholesterol 646 mg
  • Sodium   727 mg 30 %
  • Carbohydrate 12.1 g 12.1 %
    • Fibre   4.5 g 4.5 %
    • Sugars   4.5 g
  • Protein 23 g
    • Vitamin A 127 %
    • Vitamin C 42 %
    • Calcium 24 %
    • Iron 40 %

Method

  1. Make dressing by combining the first 4 ingredients in a small bowl. Slowly whisk in the oil. Refrigerate dressing until needed.
  2. Cook the asparagus in a wide pot filled with boiling water for 2 to 3 minutes, until just tender. Drain well, cool in ice-cold water, and then drain well again. Set asparagus on a plate and refrigerate until needed.
  3. Place eggs in a pot and cover with at least 1" cold water. Bring to a gentle boil over medium-high heat; the water should be just moving, with small bubbles breaking on the surface. Set a timer and cook the eggs 6 minutes, until about medium in doneness.
  4. Drain the boiling water from the pot. Now fill the pot with ice-cold water. Let eggs cool 3 minutes, and then carefully crack and peel.
  5. To make the salads, divide and mound salad greens on each of 4 plates. Set 6 asparagus spears on each plate. Cut each duck egg in half and set 2 half eggs on each plate. Now set some bacon, cheese and walnuts on each salad. Drizzle each salad with dressing and serve.

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