Hearty Kale Salad

Hearty Kale Salad

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.

From EatingWell: September/October 2011
Yield: 4 servings, about 1 1/2 cups each
Active Time: 25 minutes
Total Time: 25 minutes

Ingredients

  1. 6 cups very thinly sliced kale (about 1/2 large bunch), tough stems removed (see Note)
  2. 2 hard-boiled eggs (see Tip), coarsely chopped
  3. 2 slices center-cut bacon
  4. 2 tablespoons extra-virgin olive oil
  5. 1/2 cup chopped onion
  6. 1 1/2 cups sliced button mushrooms
  7. 2 tablespoons red-wine vinegar
  8. 2 teaspoons whole-grain mustard
  9. 1/4 teaspoon freshly ground pepper
  10. 1/8 teaspoon salt

Preparation

  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.

Tips & Notes

Nutrition

Nutrition Per Serving: 182 calories; 12 g fat (2 g sat, 7 g mono); 97 mg cholesterol; 14 g carbohydrates; 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)

1/2 Carbohydrate Serving

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