Photo of Warm kale salad with onion, mushrooms & egg by WW

Warm kale salad with onion, mushrooms & egg

3
2
2
SmartPoints® value per serving
Total Time
33 min
Prep
25 min
Cook
8 min
Serves
4
Difficulty
Easy
When the hot veggies hit the kale, they wilt it slightly so it’s nice and tender.

Ingredients

Apple cider vinegar

¼ cup(s)

Water

3 tbsp(s), warm

Whole-grain mustard

4 tsp(s)

Olive oil

4 tsp

Fresh thyme

2 tsp(s), chopped

Kosher salt

¾ tsp(s)

Black pepper

¼ tsp(s)

Cooking spray

5 spray(s)

Uncooked red onion(s)

1¼ cup(s), chopped, sliced

Cremini mushroom(s)

1¼ cup(s), sliced

Kosher salt

½ tsp(s)

Black pepper

tsp(s)

Uncooked kale

8 cup(s), baby variety

Whole hard boiled egg(s)

3 egg(s), sliced

Instructions

  1. Whisk together vinegar, water, mustard, oil, thyme, 3/4 tsp salt and 1/4 tsp pepper; set aside.
  2. Coat a large nonstick sauté pan with cooking spray; heat over medium-high heat. Add onion, mushrooms, 1/2 tsp salt, and 1/8 tsp pepper; cook, stirring often, until slightly softened and beginning to brown, 5-7 minutes.
  3. Place kale in a serving bowl; top with sautéed vegetables. Toss with dressing; top with sliced egg.
  4. Serving size: 2 c salad with 2 Tbsp dressing