Kale Salad with Warm Bacon Dressing
4
Points®
Temps total: 35 min • Préparation: 15 min • Cuisson: 15 min • Portions: 4 • Difficulté: Facile
Turkey bacon adds a fabulous smoky flavour to the red wine vinegar and Dijon dressing. Drizzling it over the kale while it's still warm helps wilt the greens a little.
Ingrédients
Kale
6 cup(s), leaves only, shredded
Olive oil
2 tbsp(s)
Uncooked turkey bacon
4 slice(s), chopped
Red onion
1 small, thinly sliced
Button mushrooms
8 oz, thinly sliced
Red wine vinegar
2½ tbsp(s)
Dijon mustard
1 tsp(s)
Turbinado sugar
⅛ tsp(s)
Hard boiled egg
4 large, large, chopped
Instructions
1
Put kale in a large salad bowl; set aside.
2
In a large nonstick skillet, heat oil over medium heat; add bacon. Cook, stirring frequently, until crisp, about 5-7 minutes; drain bacon on paper towels and set aside.
3
Reduce heat to medium-low; add onion and mushrooms. Cook, stirring frequently, until softened, about 2-3 minutes.
4
Remove skillet from heat; stir in vinegar, mustard and sugar. Add bacon and gently stir; spoon over kale and toss well. Allow salad to sit for 5 minutes; add eggs and serve.
5
Serving size: 2 1/2 c salad
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