Ingredients
Scale
For the Bacon Ranch Dressing:
- 1/4 cup plain non-fat yogurt
- 1/4 cup light mayonnaise
- 1/4 cup low fat milk
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1/4 teaspoon Italian Seasoning
- 1/4 – 1/2 teaspoon bacon salt (to taste)
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon sugar
- A pinch of dried dill
- 1 teaspoon extra virgin olive oil
For the salad:
- Roasted asparagus (instructions below)
- Fresh green leaf lettuce, cleaned and chopped
- 1 – 2 slices cooked bacon (per person), chopped (or add a whole slice on top, to tempt the bacon lovers)
- 1 – 2 Tablespoons sun-dried tomatoes in olive oil, chopped
Instructions
- In a small bowl, whisk together all the salad dressing ingredients. Adjust the salt (or bacon salt) to your liking. Set aside.
- To roast the asparagus: toss the asparagus with 1 teaspoon olive oil and sprinkle lightly with garlic powder and Red Robin Seasoning (or your favorite seasoned salt). Roast at 400 F. for 15 – 20 minutes or until crisp tender and bright green. Let cool a bit.
- Arrange some green leaf lettuce on your salad plate/bowl. Add the asparagus (whole or chopped), sprinkle with bacon and sun-dried tomatoes, then drizzle with the dressing and enjoy.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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