Bacon-and-Egg Kale Salad

Total Time
0 min


olive oil

1 Tbsp

uncooked turkey bacon

2 slice(s), chopped

fresh mushroom(s)

4 oz, white variety, thinly sliced

uncooked red onion(s)

½ small, thinly sliced

uncooked kale

3 cup(s), thinly sliced

red wine vinegar

1 Tbsp

red wine vinegar

1 tsp

Dijon mustard

½ tsp


tsp, (1 pinch)

whole hard boiled egg(s)

2 item(s), large, peeled and chopped


  1. Heat oil in large nonstick skillet over medium heat. Add bacon and cook, stirring often, until crisp, about 5 minutes. Transfer to paper towel–lined plate.
  2. Add mushrooms and onion to skillet and cook, stirring often, until softened, about 5 minutes.
  3. Meanwhile, place kale in large bowl.
  4. Remove skillet from heat. Stir in vinegar, mustard, and sugar. Add mushroom mixture to kale and toss to combine. Let stand 5 minutes. Add bacon and eggs and toss to combine. Serve at once.
  5. Per serving (2½ cups)


If you want a more protein-packed lunch, top each salad with skinless chicken breast (3 ounces cooked skinless chicken breast will increase the SmartPoints value by 2).

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