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.
6 cup Very thinly sliced kale, tough stems removed
2 Hard boiled eggs, coarsely chopped
2 Slices center cut bacon
2 tablespoon Extra virgin olive oil
0.5 cup Chopped Onion
1.5 cup Sliced button mushrooms
2 tablespoon Red wine vinegar
2 teaspoon Whole grain mustard
0.25 teaspoon Freshly ground pepper
Nutrition value
215
calories per serving
9 g Fat13 g Protein19 g Carbs8 g FiberOther
Current Totals
9 g Fat
13 g Protein
19 g Carbs
8 g Fiber
MacroNutrients
Carbs
19 g
Protein
13 g
Fiber
8 g
Fats
Fat
9 g
Vitamins & Minerals
Calcium
360 mg
Iron
3 mg
Vitamin A
1317 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
343 mcg
Vitamin B12
0 mcg
Vitamin C
277 mg
Vitamin E
4 mg
Copper
2 mcg
Magnesium
123 mg
Manganese
0 mg
Phosphorus
261 mg
Selenium
11 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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