Warm kale salad with onion, mushrooms, and egg
2
Points®
Total time: 33 min • Prep: 25 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
This delicious salad is chockfull of flavor, texture, and color and couldn't be easier to make. The dressing comes together in minutes and features apple cider vinegar, whole-grain mustard, olive oil, and fresh thyme. Sautéed red onions and cremini mushrooms are arranged over baby kale, then topped with the dressing and sliced hard-boiled eggs. When the hot veggies hit the kale, they wilt it slightly so it’s nice and tender. It's one of our favorite ways to serve kale, especially as a warm salad, but you can also use spinach, arugula, or romaine instead. Feel free to experiment with this versatile, fun recipe.
Ingredients
Apple cider vinegar
¼ cup(s)
Water
3 Tbsp, warm
Whole-grain mustard
4 tsp
Olive oil
4 tsp
Fresh thyme
2 tsp, chopped
Kosher salt
¾ tsp
Black pepper
¼ tsp
Cooking spray
5 spray(s)
Red onion
1⅓ cup(s), sliced
Cremini mushroom
2 cup(s), sliced, sliced
Kosher salt
½ tsp
Black pepper
⅛ tsp
Kale
8 cup(s), baby variety
Hard boiled egg
3 item(s), large, sliced
Instructions
1
Whisk together vinegar, water, mustard, oil, thyme, 3/4 tsp salt and 1/4 tsp pepper; set aside.
2
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.
3
Place kale in a serving bowl; top with sautéed vegetables. Toss with dressing; top with sliced egg.
4
Serving size: 2 c salad with 2 Tbsp dressing
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