Warm kale salad with onion, mushrooms, and egg
Apple cider vinegar
3 Tbsp, warm
2 tsp, chopped
Uncooked red onion(s)
1⅓ cup(s), sliced
2 cup(s), sliced
8 cup(s), baby variety
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