Photo of Kale salad with warm bacon dressing by WW

Kale salad with warm bacon dressing

Total Time
35 min
15 min
15 min
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.



6 cup(s), leaves only, shredded

Olive oil

2 Tbsp

Uncooked turkey bacon

4 slice(s), chopped

Red onion

1 small, thinly sliced

Button mushrooms

8 oz, thinly sliced

Red wine vinegar

2½ Tbsp

Dijon mustard

1 tsp



Hard boiled egg

4 item(s), large, large, chopped


  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