Chopped Kale and Bacon Salad

By LRay

Southern Living, August 2016, page 136.

Ingredients

• 4 thick-cut bacon slices
• 4 large hard-cooked eggs, divided
• Buttermilk Dressing
• 3/4 cup chopped tomato
• 6 cups chopped curly kale
• 1/4 cup thinly sliced red onion
• 1/4 cup thinly sliced radishes

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

Preparation

Cook bacon in a skillet until crisp. Drain the bacon, chop it, and set aside, reserving the bacon drippings in the pan. Chop 2 eggs, and combine with Buttermilk Dressing in a large bowl. Slice 2 more hard-cooked eggs in half, and reserve. Combine tomato and 2 tablespoons hot bacon drippings; toss to coat. Add kale to Buttermilk Dressing-egg mixture; toss to coat. Divide salad among 4 bowls. Top with the chopped bacon, tomato mixture, onion, radishes, and reserved egg halves.