Kale salad with warm bacon dressing

5
3
3
Smartpoints value per serving
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), 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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