Hearty Kale Salad w/Bacon - Eating Well

By á-24534

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.

Per serving: 182 calories; 12 g fat (2 g sat, 7 g mono); 97 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 9 g protein; 3 g fiber; 268 mg sodium; 623 mg potassium.

Nutrition Bonus: Vitamin A (312% daily value), Vitamin C (205% dv), Potassium (18% dv), Calcium (16% dv)

Carbohydrate Servings: 1/2

Exchanges: 1 1/2 vegetable, 1/2 medium-fat meat, 2 fat

Ingredients

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

Details

Adapted from eatingwell.com

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.