Kale Salad

By á-25010

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.
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5 weight watcher points

Ingredients

• 6 cups
• kale, very thinly sliced; about 1/2 large bunch; tough stems removed
• 2 2
• hard-boiled eggs, coarsely chopped
• 2 slices
• center-cut bacon
• 2 tablespoons
• extra-virgin olive oil
• 1/2 cup
• onion, chopped
• 1 1/2 cups
• button mushrooms, sliced
• 2 tablespoons
• red-wine vinegar
• 2 teaspoons
• whole-grain mustard
• 1/4 teaspoon
• freshly ground pepper
• 1/8 teaspoon
• salt

Preparation

Step 1

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.