Bacon-and-egg kale salad
Uncooked turkey bacon
2 slice(s), chopped
4 oz, white variety, thinly sliced
Uncooked red onion(s)
½ small, thinly sliced
3 cup(s), thinly sliced
⅛ tsp, (1 pinch)
Hard boiled eggs
2 item(s), large, large, peeled and chopped
- 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.
- Add mushrooms and onion to skillet and cook, stirring often, until softened, about 5 minutes.
- Meanwhile, place kale in large bowl.
- 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.
- Per serving (2½ cups)