Layered California Salad Cups

ACTIVE TIME: 15 min. TOTAL TIME: 25 min. SERVES: 6

For even easier make-and-take, layer up our individual salads in Mason jars, then simply screw on the tops for spill-proof transport 8 oz. asparagus, cut into

2" pieces

4 slices bacon

3⁄4 cup bottled vinaigrette

salad dressing

3 Tbs. chopped fresh basil

1⁄4 cup sliced red onions

1 cup halved grape tomatoes 3 cups baby spinach 4 hard-cooked eggs,

peeled, sliced

1 avocado, pitted, peeled, sliced 1 In pot of salted boiling water, cook asparagus until almost tender, about 2 min. Drain and rinse under cold water to cool. Pat dry. Meanwhile, in nonstick skillet, cook bacon over medium-high heat until crisp,

6–8 min. Drain on paper towels, then crumble.

2 Combine dressing and basil. In 6 individual serving glasses or bowls, layer asparagus, onions, tomatoes, spinach, eggs, bacon and avocado. Serve with dressing mixture. Per serving: Cal. 204 Pro. 8g Carb. 12g Fiber 4g Sug. 4g Chol. 130mg Sod. 604mg Total fat: 15g Sat. 3g