Recipe corner: Savory spinach salad cups

Submitted by Mary Bailey

This dish will delight your dinner guests.

Savory Spinach Salad Cups

• 1/2 lb. asparagus, cut into 2" pieces
• 3/4 cup bottled ranch salad dressing
• 3 Tbs. chopped fresh basil
• 1/2 tsp. grated lime zest
• 1 Tbs. lime juice
• 1 ripe avocado, pitted, sliced
• 6 hard-cooked eggs, peeled, sliced
• 4 cups baby spinach
• 4 slices cooked bacon, chopped
• 1 cup halved grape tomatoes
• 1/4 cup sliced red onion

In pot over high heat, cook asparagus in salted boiling water until almost tender, about 2 minutes. Rinse in cold water to chill; drain. Pat dry.

In bowl, combine salad dressing, basil and lime zest. In separate bowl, combine lime juice and avocado.

In 6 individual serving bowls, layer eggs, spinach, bacon, tomatoes, onion, avocado and asparagus. Dividing evenly, drizzle salads with dressing mixture.