Kale Salad with Warm Bacon Dressing

3
Total Time
35 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
Turkey bacon adds a fabulous smoky flavor to the red wine vinegar and Dijon dressing. Drizzling it over the kale while it's still warm helps wilt the greens a little.

Ingredients

uncooked kale

6 cup(s), leaves only, shredded

olive oil

2 Tbsp

uncooked turkey bacon

4 slice(s), chopped

uncooked red onion(s)

1 small, thinly sliced

button mushrooms

8 oz, thinly sliced

red wine vinegar

2½ Tbsp

Dijon mustard

1 tsp

sugar

tsp

whole hard boiled egg(s)

4 item(s), large, chopped

Instructions

  1. Put kale in a large salad bowl; set aside.
  2. In a large nonstick skillet, heat oil over medium heat; add bacon. Cook, stirring frequently, until crisp, about 5-7 minutes; drain bacon on paper towels and set aside.
  3. Reduce heat to medium-low; add onion and mushrooms. Cook, stirring frequently, until softened, about 2-3 minutes.
  4. Remove skillet from heat; stir in vinegar, mustard and sugar. Add bacon and gently stir; spoon over kale and toss well. Allow salad to sit for 5 minutes; add eggs and serve.
  5. Serving size: 2 1/2 c salad

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