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20 minute dinner recipes

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Hearty Kale Salad


From EatingWell:  September/October 2011

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.

4 servings, about 1 1/2 cups each | Active Time: 25 minutes | Total Time: 25 minutes



  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.


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

1/2 Carbohydrate Serving

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

Tips & Notes