Kale salad with warm bacon dressing
7
Points®
Total time: 35 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Thanks to the homemade dressing and warm sautéed vegetables, this salad tastes decadent and special, but is simple to prepare. 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. Shredding the kale makes for less messy, more manageable bites. Start the eggs first so everything is ready at the same time. Bulk this salad up even more by adding sautéed shrimp or slices of roasted chicken (or even shredded rotisserie chicken for ease) or serve smaller portions alongside your entrée for a fancy meal.
Ingredients
Uncooked kale
6 cup(s)
Olive oil
2 Tbsp
Uncooked turkey bacon
4 slice(s)
Uncooked red onion(s)
1 small
Button mushrooms
8 oz
Red-wine vinegar
2.5 Tbsp
Dijon mustard
1 tsp
Sugar
0.125 tsp
Hard boiled eggs
4 item(s), large
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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