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Hearty Kale Salad

Hearty Kale Salad
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WebMD Recipe from

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.

Prep: 25 | Total Time: 25
  • 6 cups
    kale, very thinly sliced; about 1/2 large bunch; tough stems removed
  • hard-boiled eggs, coarsely chopped
  • 2 slices
    center-cut bacon
  • 2 tablespoons
    extra-virgin olive oil
  • 1/2 cup
    onion, chopped
  • 1 1/2 cups
    button mushrooms, sliced
  • 2 tablespoons
    red-wine vinegar
  • 2 teaspoons
    whole-grain mustard
  • 1/4 teaspoon
    freshly ground pepper
  • 1/8 teaspoon
  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.
Nutritional Information

Makes: 4 servings
Serving Size: 1 1/2 cups
  • Calories182
  • Fat12 g
    • Saturated fat2 g
  • Cholesterol97 mg
  • Carbohydrates14 g
    • Dietary fiber3 g
  • Protein9 g
  • Sodium268 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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