BACON-WRAPPED ASPARAGUS SALAD

This recipe was inspired by Bacon Nation’s “Bacon-Wrapped Asparagus With Mixed Greens.” Though I’m sure it’s meant to be more of a side salad than a meal, I adapted it and served it as an entree. Granted, my guys still left the table a bit hungry, but they were otherwise satisfied. Hey, room for dessert! P/S: Mine got the blue cheese treatment–even better 🙂

Bacon Wrapped Asparagus Salad

8 slices bacon

32-40 thin asparagus spears

1 tbsp olive oil

6 cups fresh baby spinach

4 eggs, boiled (to your preference), peeled, halved, and chilled

1 cup croutons (I used Asiago Texas Toast)

1/2 cup feta cheese (or blue–definitely blue!)

1) Divide asparagus spears into 8 bundles; wrap each bundle with one slice of bacon

2) Heat olive oil in large skillet over medium; add bundled asparagus spears (bacon leading edge side down) and cook 7-8 minutes, gently turning every minute or so until asparagus is lightly cooked through and bacon is crisped on all sides; remove from heat, transfer to paper towel-lined plate, and let cool 5 minutes

3) Assemble each of 4 salads as follows: spinach, topped with 2 bacon-wrapped asparagus bundles and 2 egg halves, croutons, and feta (or blue) cheese; serve!

Servings: 4

ASPARAGUS-CHICKPEA-WHITE CHEDDAR SALAD WITH SHRIMP

We are talking salad weather! Though this was to have been a meatless meal, my guys were hungry, so I piled on a bit of cooked shrimp and they were quite pleased with their dinner. Love those chickpeas!

Asparagus-Chickpea-White Cheddar Salad

1 tbsp olive oil

1 naan bread (or pita), cut into 1″ squares

sea salt

ground black pepper

20-25 thin asparagus spears, ends trimmed, cut into 1-1/2″ pieces

6 cups fresh spinach

1 cucumber, peeled and chopped

1 cup chopped tomatoes

1/2 cup sliced kalamata olives

6 oz white cheddar, cut into small cubes

1-15 oz can chickpeas, drained and rinsed

12 oz cooked shrimp (optional), tailless, peeled, and deveined

Dressing of your choice (vinaigrette is nice)

1) Heat olive oil in skillet over medium-high heat; add naan bread and cook, turning often, 5 minutes; sprinkle with salt and pepper, remove from skillet, and set aside to let cool

2) To skillet, add asparagus and cook, stirring often, 3-4 minutes; remove from skillet and set aside to cool

3) Divide spinach between 4 plates and scatter the following over the top: cucumber, tomatoes, asparagus, kalamata olives, cheese, naan bread, chickpeas, and shrimp; serve with dressing of your choice

Servings: 4