Bacon-and-egg kale salad
3
Points®
Total time: 0 min • Prep: 0 min • Cook: 0 min • Serves: 2 • Difficulty: Easy
This is a deliciously hearty, colorful salad that could be made as a fun lunch or filling dinner and comes together in just minutes. It features a savory mixture of turkey bacon, white mushrooms, red onions, kale, red-wine vinegar, and Dijon mustard. Plus, the hard-boiled eggs on top really make this a showstopper of a dish. Feel free to use spinach or mixed greens if you don't have any kale handy. And if you want a more protein-packed lunch or dinner, you can top each salad with skinless chicken breast or grilled salmon, but keep in mind this will affect the recipe's nutritional value.
Ingredients
Olive oil
1 Tbsp
Uncooked turkey bacon
2 slice(s), chopped
Mushrooms
4 oz, white variety, thinly sliced
Red onion
½ small, thinly sliced
Kale
3 cup(s), thinly sliced
Red wine vinegar
1 Tbsp
Red wine vinegar
1 tsp
Dijon mustard
½ tsp
Sugar
⅛ tsp, (1 pinch)
Hard boiled egg
2 item(s), large, large, peeled and chopped
Instructions
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)
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