Warm Kale Salad with Onion, Mushrooms & Egg
- Total Time
When the hot veggies hit the kale, they wilt it slightly so it’s nice and tender.
apple cider vinegar¼ cup(s)
water3 Tbsp, warm
whole-grain mustard4 tsp
olive oil4 tsp
fresh thyme2 tsp, chopped
kosher salt¾ tsp
black pepper¼ tsp
cooking spray5 spray(s)
uncooked red onion(s)1 ¼ cup(s), sliced
Cremini mushrooms2 cup(s), sliced
kosher salt½ tsp
black pepper⅛ tsp
uncooked kale8 cup(s), baby variety
whole hard boiled egg(s)3 item(s), sliced
- Whisk together vinegar, water, mustard, oil, thyme, 3/4 tsp salt and 1/4 tsp pepper; set aside.
- Coat a large nonstick sauté pan with cooking spray; heat over medium-high heat. Add onion, mushrooms, 1/2 tsp salt, and 1/8 tsp pepper; cook, stirring often, until slightly softened and beginning to brown, 5-7 minutes.
- Place kale in a serving bowl; top with sautéed vegetables. Toss with dressing; top with sliced egg.
- Serving size: 2 c salad with 2 Tbsp dressing