Warm Kale Salad with Onion, Mushrooms & Egg
2
Points®
Temps total: 33 min • Préparation: 25 min • Cuisson: 8 min • Portions: 4 • Difficulté: Facile
When the hot veggies hit the kale, they wilt it slightly so it’s nice and tender.
Ingrédients
Apple cider vinegar
¼ cup(s)
Water
3 tbsp(s), warm
Whole-grain mustard
4 tsp(s)
Olive oil
4 tsp(s)
Fresh thyme
2 tsp(s), chopped
Kosher salt
¾ tsp(s)
Black pepper
¼ tsp(s)
Cooking spray
5 spray(s)
Red onion
1¼ cup(s), sliced, sliced
Cremini mushrooms
1¼ cup(s), sliced
Kosher salt
½ tsp(s)
Black pepper
⅛ tsp(s)
Kale
8 cup(s), baby variety
Hard boiled egg
3 large, sliced
Instructions
1
Whisk together vinegar, water, mustard, oil, thyme, 3/4 tsp salt and 1/4 tsp pepper; set aside.
2
Coat a large nonstick sauté pan with cooking spray; heat over medium-high heat. Add onion, mushrooms, 1/2 tsp salt, and 1/8 tsp pepper; cook, stirring often, until slightly softened and beginning to brown, 5-7 minutes.
3
Place kale in a serving bowl; top with sautéed vegetables. Toss with dressing; top with sliced egg.
4
Serving size: 2 c salad with 2 Tbsp dressing
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