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.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2011


Ingredient Checklist


Instructions Checklist
  • Place kale and eggs in a large bowl.

  • 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.

  • 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.


Note: Choose organic kale when possible. Nonorganic can have high pesticide residue.

Tip: To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.

Nutrition Facts

143 calories; protein 6.4g; carbohydrates 5.6g; dietary fiber 1.6g; sugars 2.4g; fat 11.2g; saturated fat 2.3g; cholesterol 97mg; vitamin a iu 2529.3IU; vitamin c 30.9mg; folate 53.4mcg; calcium 56.4mg; iron 0.9mg; magnesium 19.6mg; potassium 291.3mg; sodium 233.6mg; thiamin 0.1mg.

Reviews (3)

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4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
Hearty Indeed I liked the dressing with the mushrooms and bacon in this salad and would make it again for myself but my husband wasn't crazy about it. He said that the kale had no taste which I guess it kind of doesn't raw. But it's frilliness is fun and with the red-wine-vinegar-based dressing I thought it was nice. You might have to like kale to like this salad though. Pros: Interesting Cons: You have to like kale Read More
Rating: 5 stars
I made this salad and my kale-hating husband loved it. I made some changes as I didn't have all the ingredients (like mushrooms or bacon). I had a lot of cherry tomatoes from my garden so of course those went in. I added chick peas because I love them and they go well with kale. I sliced green onion and put it in the salad fixings rather than in the oil. And lastly I par boiled some tiny potatoes just to get them started. As I didn't have or want bacon in the salad I heated some bacon grease that I routinely save from other bacon days. The partially cooked potatoes went into the frying pan with the grease to crisp them up. They then went into the salad. I added the remaining ingredients to the oil in the pan and then to the salad when it was quite hot so as to wilt the kale. Dinner was delicious with this salad and grilled chicken. I will definitely make it again. Read More
Rating: 4 stars
Really liked this idea and the final product but I did make some changes. I used red onion rather than white and sliced shiitake mushrooms and I wilted my kale just a bit. I did not use bacon to make it vegetarian and still very flavorful. Read More
Rating: 5 stars
Loved this salad! This salad is GREAT and even better with a few modifications. Instead of just combining the veggies with your raw kale first massage your kale with a bit of olive oil fresh lemon juice and sea salt. Let it sit while you prepare the veggies. I used a red onion instead of white because it was what I had on hand. I also used diced pancetta instead of bacon because I prefer the flavor of pancetta. Used baby portabello mushrooms too. Combine the warm veggies dressing straight from the pan with the kale and cover the bowl with a cookie sheet. This will allow the kale to wilt a bit more. Pros: Easy healthy Cons: None Read More