Tip : I have stopped making my own hardboiled eggs, I never got the hang of it, so I buy hardboiled eggs from my grocer now and usually have them on hand to add to salads.
Ingredients
- 3-4 stems fresh asparagus
- 1 romaine heart cut into 1" strips
- 6-8 slices grilled or seared pork tenderloin about 1/2 lb
- 3-4 hardboiled eggs cut into quarters
- bottled zesty Italian salad dressing
- kosher salt and freshly ground black pepper
Instructions
Gather all ingredients before starting the recipe.
- Cut 3-4 stems fresh asparagus into 1" lengths, place in a microwave safe dish, rinse under cold water, cover with cling wrap and microwave on high for one minute. The asparagus should still be crisp tender. Drain and set aside to cool to room temperature.
- Slice 1 romaine heart into 1" strips and add to a medium sized mixing bowl.
- Slice 3-4 hardboiled eggs into quarters and set aside until ready to serve.
- Prepare 6-8 slices grilled or seared pork tenderloin and set aside until ready to serve.
Serving
- Combine cooled asparagus with sliced romain and drizzle with 1 tbsp of bottled zesty Italian salad dressing and season salad greens with kosher salt and freshly ground black pepper. Toss well to combine.
- Using a pair of kitchen tongs, mound a generous portion of the greens in a deep bowl and tuck the tenderloin slices in amongst the greens. Top with quartered hadboiled eggs and season again with kosher salt and freshly ground black pepper. Drizzle remaining bottled zesty Italian salad dressing over the top and on the tenderloin and eggs and serve.