Asparagus Salad with Bacon and Eggs

• 1 Tbsp. olive oil
• 1/4 cup KRAFT Tuscan House Italian Dressing, divided
• 3/4 lb. fresh asparagus spears, trimmed
• 1 pkg. (9 oz.) mixed baby salad greens
• 4 soft-cooked eggs
• 2 Tbsp. OSCAR MAYER Real Bacon Bits

1. Heat oven to 425 degrees F.
2. Cover rimmed baking sheet with foil; spray with cooking spray.
3. Mix oil and 1 Tbsp.
4. dressing; drizzle over asparagus on prepared baking sheet, turning to coat evenly.
5. Bake 12 to 14 min.
6. or until asparagus is crisp-tender and lightly browned.
7. Toss greens with remaining dressing.
8. Divide among 4 serving plates.
9. Top with asparagus, eggs and bacon bits.

olive oil, italian dressing, fresh asparagus spears, mixed baby salad greens, eggs, bacon

Taken from www.kraftrecipes.com/recipes/asparagus-salad-bacon-eggs-186232.aspx (may not work)