- 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)
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).