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Warm Bacon And Kale Salad 3WW
Ingredients
- uncooked kale
- 6 cup(s), leaves only, shredded
- olive oil
- 2 Tbsp
- uncooked turkey bacon
- 4 slice(s), chopped
- uncooked red onion(s)
- 1 small, thinly sliced
- button mushrooms
- 8 oz, thinly sliced
- red wine vinegar
- 2½ Tbsp
- Dijon Mustard
- 1 tsp
- sugar
- ⅛ tsp
- whole hard boiled egg(s)
- 4 egg(s), large, chopped
Directions
- Put kale in a large salad bowl; set aside.
- 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.
- Reduce heat to medium-low; add onion and mushrooms. Cook, stirring frequently, until softened, about 2-3 minutes.
- 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.
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