Photo of Kale Salad with Warm Bacon Dressing by WW

Kale Salad with Warm Bacon Dressing

4 - 6
PersonalPoints™ per serving
Total Time
35 min
15 min
15 min
Turkey bacon adds a fabulous smoky flavour to the red wine vinegar and Dijon dressing. Drizzling it over the kale while it's still warm helps wilt the greens a little.


Uncooked kale

6 cup(s), leaves only, shredded

Olive oil

2 tbsp(s)

Uncooked turkey bacon

4 slice(s), chopped

Uncooked red onion(s)

1 small, thinly sliced

Button mushrooms

8 oz, thinly sliced

Red wine vinegar

2½ tbsp(s)

Dijon mustard

1 tsp(s)

Turbinado sugar


Hard boiled egg(s)

4 large egg(s), large, chopped


  1. Put kale in a large salad bowl; set aside.
  2. In a large nonstick skillet, heat oil over medium heat; add bacon. Cook, stirring frequently, until crisp, about 5-7 minutes; drain bacon on paper towels and set aside.
  3. Reduce heat to medium-low; add onion and mushrooms. Cook, stirring frequently, until softened, about 2-3 minutes.
  4. Remove skillet from heat; stir in vinegar, mustard and sugar. Add bacon and gently stir; spoon over kale and toss well. Allow salad to sit for 5 minutes; add eggs and serve.
  5. Serving size: 2 1/2 c salad