Asparagus Salad with Bacon and Eggs

• 1 Tbsp. olive oil
• 1/4 cup Kraft Classic Herb Dressing, divided
• 1 lb. (450 g) asparagus, trimmed
• 6 cups tightly packed mixed baby salad greens
• 4 soft cooked eggs
• 1/4 cup Oscar Mayer Real Bacon Bits

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

olive oil, dressing, salad greens, eggs, oscar mayer

Taken from www.kraftrecipes.com/recipes/asparagus-salad-bacon-eggs-174485.aspx (may not work)