A large serving bowl with kale salad topped with pickled onions, hard cooked eggs and loaded with turkey bacon and shiitake mushrooms

Kale Salad with Warm Bacon Dressing

This hearty kale salad accented with meaty shiitake mushrooms, turkey bacon and hard cooked eggs is healthy and filling.  A tangy vinaigrette and pickled onions complete the flavors


I’ve finely chopped about 6 cups of kale and assembled the rest of the ingredients.  I have 4 hard cooked eggs, pickled red onions, 2 ounces of shiitake mushrooms and 4 slices of good quality turkey bacon.

For the dressing, we’ll need 2 tablespoons of olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon each of Dijon mustard and honey.  To season the dressing, measure out 1 teaspoon of kosher salt, 1 teaspoon of fresh thyme leaves and 1/2 teaspoon of black pepper

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Heat a nonstick pan over medium heat and add one tablespoon of oil. Slice the bacon into pieces and add to the pan.  Cook, stirring frequently for about 7-8 minutes until browned.  Remove to a paper towel lined bowl and set aside

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Remove the woody stems from the mushrooms and thinly slice.  Add to the pan and sprinkle with a pinch of kosher salt and black pepper.  Cook over medium-low for about 3-5 minutes.  Remove from pan and set aside

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Turn the heat off and add the vinegar, mustard and honey to the pan.  Sprinkle in the kosher salt, black pepper and fresh thyme.  Mix well

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Add in the cooked bacon and mushrooms and combine well

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Add the kale and bacon mushroom mixture to a large serving bowl and toss well.  Let the salad sit for about 5 minutes so the flavors incorporate

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Just before serving, top with the peeled and quartered hard cooked eggs and pickled onions

A large serving bowl with kale salad topped with pickled onions, hard cooked eggs and loaded with turkey bacon and shiitake mushrooms

Enjoy!

Simply Sundays ~ Kale Salad with Warm Bacon Dressing

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients

6 cups of kale

4 hard cooked eggs, peeled and quartered

2 ounces of shiitake mushrooms

4 slices of good quality turkey bacon

2 tablespoons of olive oil, divided (one tablespoon to cook mushrooms, one tablespoon for dressing)

pickled red onions for serving

For the dressing

2 tablespoons of red wine vinegar

1 teaspoon Dijon mustard

1 teaspoon honey

1 teaspoon of kosher salt

1 teaspoon of fresh thyme leaves

1/2 teaspoon of black pepper

Directions

I’ve finely chopped about 6 cups of kale and assembled the rest of the ingredients.  I have 4 hard cooked eggs, pickled red onions, 2 ounces of shiitake mushrooms and 4 slices of good quality turkey bacon.

For the dressing, we’ll need 2 tablespoons of olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon each of Dijon mustard and honey.  To season the dressing, measure out 1 teaspoon of kosher salt, 1 teaspoon of fresh thyme leaves and 1/2 teaspoon of black pepper

Heat a nonstick pan over medium heat and add one tablespoon of oil. Slice the bacon into pieces and add to the pan.  Cook, stirring frequently for about 7-8 minutes until browned.  Remove to a paper towel lined bowl and set aside

Remove the woody stems from the mushrooms and thinly slice.  Add to the pan and sprinkle with a pinch of kosher salt and black pepper.  Cook over medium-low for about 3-5 minutes.  Remove from pan and set aside

Turn the heat off and add the vinegar, mustard and honey to the pan.  Sprinkle in the kosher salt, black pepper and fresh thyme; mix well

Add in the cooked bacon and mushrooms and combine well

Add the kale and bacon mushroom mixture to a large serving bowl and toss well.  Let the salad sit for about 5 minutes so the flavors incorporate

Just before serving, top with the peeled and quartered hard cooked eggs and pickled onions

Tools used to make this recipe

OXO Good Grips Tongs

Mini Prep Glass Bowl

NuWave Flex Precision Induction Cooktop

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