Kale salad with warm bacon dressing


Total 35 min

Prep 15 min

Cook 15 min

Serves 4


  • 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
  • Hard boiled eggs  4 eggs, large, chopped


  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. Yields about 3/4 cup shrimp with broccoli and 4 teaspoon breadcrumbs per serving.

Serving size: 2 1/2 c salad

Kale salad with warm bacon dressing

15 Minutes

15 Minutes

Thanks to the warm sautéed vegetables and homemade dressing, this salad tastes decadent, but is simple to make.

lunch, dinner



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