Ranch Salad Cups

We layered the hearty elements from a classic side with tender asparagus in individual cups, but feel free to toss everything together in one big salad bowl

8 oz. asparagus,

cut into 2" pieces

4 slices bacon

3⁄ cup bottled ranch

4

dressing

3 Tbs. chopped fresh basil 4 hard- cooked eggs,

peeled, sliced

1 cup halved grape

tomatoes

3 cups baby spinach 1 avocado, pitted, peeled,

sliced

¼ cup sliced red onion

In pot of salted boiling water, cook asparagus until almost tender, 2 min. Drain; rinse under cold water to cool. Pat dry. Meanwhile, in nonstick skillet, cook bacon over medium-high heat until crisp, 6– 8 min. Drain; crumble.

Combine dressing and basil. In 6 individual serving glasses or bowls, layer eggs, bacon, tomatoes, spinach, avocado, onion and asparagus. Serve with dressing mixture.

Servings: 6. Active time: 15 min. Total time: 25 min. Calories: 264 Protein: 9g Fat: 22g (4g sat.) Chol.: 140mg Carbs.: 10g Sodium: 445mg Fiber: 4g Sugar: 3g