Kale Salad

A riff on the classic warm spinach-and-bacon salad, this recipe features thin ribbons of kale instead. Any variety of kale works, but flatter-leaf lacinato kale makes it extra-special. WebMed.comm 5 weight watcher points

Kale Salad

Photo by Gary M.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 6

    cups

  • kale, very thinly sliced; about ½ large bunch; tough stems removed

  • 2

    2

  • hard-boiled eggs, coarsely chopped

  • 2

    slices

  • center-cut bacon

  • 2

    tablespoons

  • extra-virgin olive oil

  • ½

    cup

  • onion, chopped

  • cups

  • button mushrooms, sliced

  • 2

    tablespoons

  • red-wine vinegar

  • 2

    teaspoons

  • whole-grain mustard

  • ¼

    teaspoon

  • freshly ground pepper

  • teaspoon

  • salt

Directions

1.Place kale and eggs in a large bowl. 2.Cook bacon in a large skillet over medium heat until crisp. Leaving the bacon fat in the pan, transfer the bacon to a paper towel-lined plate. Chop when cool enough to handle. 3.Add oil and onion to the pan and cook, stirring, for 2 minutes. Add mushrooms and cook, stirring, until softened, about 2 minutes more. Remove from the heat and stir in vinegar, mustard, pepper and salt. Pour the mushroom mixture over the kale and eggs. Add the bacon and toss to combine.


Nutrition

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