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Kale Salad

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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

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Rate this recipe 4.8/5 (12 Votes)

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

Details

Preparation time 25mins
Cooking time 25mins

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.

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