Hearty Kale Salad

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Hearty Kale Salad
Prep Time
5 mins
Cook Time
15 mins
Yield
4 servings
Recipe by: The Nutrition Twins

Fill up on this wholesome kale salad!

Ingredients

  • 6 cups very thinly sliced kale (about 1/2 large bunch), tough stems removed
  • 2 Eggland's Best Eggs (large), hard cooked.
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup chopped onion
  • 1/4 cup chopped string beans
  • 1 1/2 cups sliced button mushrooms
  • 2 tablespoons red-wine vinegar
  • 2 teaspoons whole-grain mustard
  • 1/4 teaspoon freshly ground pepper
  • 1 small tomato, cut in large wedges
  • 1 pinch salt, to taste (optional)
  • 1/4 cup corn (optional)

Nutrition

Serving Size
1 Serving
Calories
140
Fat
6g
  Saturated Fat
3g
Cholesterol
88mg
Sodium
683mg
Carbohydrates
17g
Dietary Fiber
3g
Protein
8g
Preparation

Hard cook eggs: Place eggs in a pot and fill with room temperature water until all the eggs are completely submerged. Bring to a boil then turn down to a low boil for approximately 12 minutes.

Once the eggs have cooled down, peel and chop into four pieces each.

Place kale and eggs in a large bowl.

Add oil to a pan with the onions and heat, stirring, for 2 minutes.

Add mushrooms and cook, stirring, until softened, about 2 minutes more.

Toss in string beans (and corn if using) and heat for about a minute.

Remove from the heat and stir in tomato, vinegar, mustard, pepper and salt.

Pour the mushroom mixture over the kale and eggs.

Toss salad.

Filed Under: Breakfast and Brunch, Main Course, Side Dish

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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